Best 2 Bob Hopes Lemon Meringue Pie Recipes

Indulge in the timeless classic of Bob Hope's Lemon Meringue Pie, a culinary masterpiece that combines the perfect balance of tangy lemon curd, fluffy meringue, and a flaky, buttery crust. This iconic dessert has been delighting taste buds for generations and remains a staple in many home baker's repertoires.

Our comprehensive guide provides three variations of this beloved pie, catering to different skill levels and preferences. The classic lemon meringue pie recipe offers a traditional approach, while the no-bake version provides an easier option for those short on time or lacking oven access. Additionally, we present a vegan-friendly rendition for those with dietary restrictions or ethical considerations.

Each recipe includes step-by-step instructions, ensuring success even for novice bakers. We guide you through the process of making the perfect pie crust, from selecting the right ingredients to achieving the ideal texture. You'll learn the art of creating a smooth, velvety lemon curd, capturing the perfect balance between tartness and sweetness. Finally, we'll show you how to achieve meringue perfection, whether you prefer the classic stiff peaks or a more delicate, pillowy cloud.

With our detailed recipes and helpful tips, you'll be able to impress your friends and family with this timeless dessert. Whether you're a seasoned baker or just starting out, Bob Hope's Lemon Meringue Pie is a recipe you'll turn to time and time again.

Let's cook with our recipes!

EXTRA-LEMONY MERINGUE PIE

Extra-Lemony Meringue Pie image

Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. You can make it with regular or Meyer lemons: The regular ones will be sharper and brighter; the Meyers, a little softer and fruitier. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Categories pies and tarts, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

Ingredients

All-purpose flour, for rolling out dough
Dough for 1 (9-inch)
4 egg yolks (save whites for the meringue)
1 large egg
3/4 cup/150 grams granulated sugar
3/4 cup plus 2 tablespoons/207 milliliters freshly squeezed lemon juice (from 4 to 6 regular or Meyer lemons)
2 teaspoons finely grated lemon zest (from 2 lemons)
Pinch of salt
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Pinch of salt
1 tablespoon finely grated lemon zest (from 3 to 4 lemons), plus more for garnish

Steps:

Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
Allow to cool completely and top with more lemon zest before serving.

BOB HOPE'S LEMON PIE

Bob Hope's Lemon Pie image

I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.

Provided by Cookin In Texas

Categories Pie

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup granulated sugar
2 tablespoons granulated sugar
3 tablespoons cornstarch
1 cup boiling water
3 egg whites
4 egg yolks
4 tablespoons lemon juice
2 tablespoons butter
1 pinch salt
1 grated lemon, rind of
2 tablespoons granulated sugar
1 9-inch baked pie crust

Steps:

Preheat oven 325°F.
Combine cornstarch and sugar. Add water slowly, stirring constantly until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind, juice and salt.
Cook for 3 minutes Pour into baked pie shell. make made
Beat egg whites and sugar until stiffly add meringue to top of pie . Bake for 10 minutes or until meringue is lightly brown.
Cool to room temperature before refrigerating to keep meringue from weeping.

Nutrition Facts : Calories 412.8, Fat 17, SaturatedFat 6, Cholesterol 136, Sodium 249.2, Carbohydrate 61, Fiber 0.6, Sugar 42.2, Protein 5.4

Tips for Making Bob Hope's Lemon Meringue Pie

Use fresh lemons. Freshly squeezed lemon juice and zest will give your pie the best flavor.
Don't overcook the lemon filling. The filling should be thick and bubbly, but not brown.
Let the pie cool completely before topping it with meringue. This will prevent the meringue from weeping.
Use a metal pie plate. Glass pie plates can cause the crust to overcook.
Chill the pie for at least 4 hours before serving. This will allow the flavors to meld and the meringue to set.

Conclusion

Bob Hope's Lemon Meringue Pie is a classic dessert that is both delicious and easy to make. With its creamy lemon filling, fluffy meringue topping, and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Bob Hope's Lemon Meringue Pie a try. You won't be disappointed!