April 2009 – Bob Hope’s Favourite Lemon Pie!

Filed under:2009 P.O.T.M. — posted by admin on June 30, 2009 @ 7:39 am

zollinger_bob_hope

Hello there POTMC members! I know I continue to test your patience with
hopelessly late postcards. What can I say, except this is part of the charm of potmc membership, right? heh heh.

OK well the April pie is a real springtime treat. This recipe comes from a cookbook published in 1970 called Cookbook of the Stars, written by the “The Motion Picture Mother’s Club,” which was formed in 1930 as a small social group.
MPMC eventually became an incorporated club, limited to one-hundred members, with charity within the industry as their chief purpose. Anyway we can all be grateful for their charitable work because from this book of recipes shared by moms of celebrities, we get this beauty: Bob Hope’s Favorite Lemon Pie!!
The recipe is your basic Lemon Meringue pie with the small, yet huge, modification of a jar
of marshmallow fluff to the meringue rather than plain ol’ boring sugar!
this genius idea not only is tasty, but make the meringue much
more stable and weep-resistant than traditional meringues.
give it a shot.

P.S. Did you know Bob Hope was the star of his
own comic book? it’s true!
BOB HOPE’S LEMON PIE
1 (9-inch) pre-baked pastry shell
Filling:
1 1/3 C sugar
6 Tbsp. cornstarch
dash of salt
1 1/4 C. water
3 egg yolks
1/3 C. fresh squeezed lemon juice
2 Tbsp. butter
2 Tbsp. lemon zest
Meringue:
3 egg whites
pinch of salt,
1 (7 oz.) jar marshmallow cream (aka fluf)

Combine sugar, cornstarch and salt in saucepan; gradually add water, bring to boil, stirring constantly. Cook 1 min until thick and clear. Stir a small amount into beaten egg yolks and return to hot mixture.
Cook 3 mins, stirring constantly on medium heat. Stir in lemon juice, butter and lemon zest. Pour into pastry shell.
Meringue:
Beat egg whites and salt until soft peaks form. Add marshmallow cream, one big spoonful at a time, beating between additions. Continue beating until stiff peaks form.
Spread over filling to crust edge, sealing it. Bake at 350 degrees for 15 minutes until browned. Cool before serving.

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