There are some desserts that just scream summer: popsicles, ice cream cones, blueberry cobbler. But one timeless treat that also deserves to have a spot on that list is lemon meringue pie. Light and tart and topped with a fluffy cloud of meringue, this summertime pie is a dessert that tastes like pure sunshine in a slice.
When you're in the mood for lemon meringue pie, you can go to a diner, but, it turns out, you can also call on comedy legend Bob Hope. The zesty pie was the entertainer's favorite dessert. The legendary entertainer, who had a decades-long career and gave back to service members via the United Service Organizations, had a sweet spot for lemon meringue pie—and even shared his go-to recipe in the USO Celebrity Cookbook. With his birthday coming up on May 29, now felt like the perfect time to revisit Bob Hope's beloved dessert.
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What Makes Bob Hope’s Lemon Meringue Pie So Great?
There’s a lot to love about this pie. First off, it’s easy to pull together, especially if you opt for store-bought shortcuts. You can use a premade pie crust and skip the meringue and top the pie with whipped cream instead—or you can be bold and make the whole thing from scratch. We love a baking project! Whatever option you choose, the end result is a creamy, citrusy treat that feels just right for warm weather.
The combination of the tangy lemon filling and the sweet, fluffy, toasted meringue is a fan favorite and the tall swoops of the topping will add a wow factor to your summer dessert table, whether that table is outside on the deck, a picnic table in the park or your dining room table with the ac turned up.
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Lemon Meringue Pie (John Heseltine/CORBIS/Corbis via Getty Images)How to Make Bob Hope’s Lemon Meringue Pie
Bob Hope’s pie recipe from the USO cookbook features three components: the crust, the lemon filling and the meringue topping.
For the crust, you can go with a classic from-scratch version (as featured in the USO cookbook): Combine flour and salt, then cut in chilled vegetable shortening. Add a bit of ice water, form into a dough, and chill for 30 minutes. Roll it out, transfer it to a pie pan and bake at 425° for 10 to 12 minutes. Prefer shortcuts? A store-bought crust or graham cracker crust will work just fine.
For the filling, mix cornstarch and sugar in a saucepan, then slowly add water, stirring until thickened. Stir in lightly beaten egg yolks, butter, lemon juice, lemon zest and a pinch of salt. Cook over low heat until thick, smooth and steaming, about 3 minutes, then pour into your baked pie shell and let cool.
For the meringue, whip egg whites until soft peaks form, then slowly add sugar and continue whipping until the peaks are stiff and glossy. Pile the meringue on top of the cooled lemon filling and bake at 325° for about 10 minutes, or until the meringue is lightly golden on top. Let the pie cool completely before slicing.
Light, nostalgic and full of fresh citrus flavor, Bob Hope’s lemon meringue pie is here to add some zing to your summer.
Related: Bob Dylan’s Favorite Dinner is Full of Surprises
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