Bob Hope's Lemon Pie!

As many of you know, we just got back from an amazing week in Hollywood! Did you know that the airport for Burbank/Hollywood is called "Bob Hope Airport". In honor of Mr. Hollywood we decided to post a recipe from the man himself! Here is something refreshing and yummy on a hot summer day!

Bob Hope's Lemon Pie Recipe

1 cup plus 2 tablespoons granulated sugar
3 tablespoons cornstarch
1 cup boiling water
4 tablespoons lemon juice
2 tablespoons butter
4 egg yolks
Pinch of salt
Grated rind of 1 lemon
3 egg whites
2 tablespoons granulated sugar
1 baked pie shell or graham cracker crust

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 2 to 3 minutes. Pour into baked pie shell. Cover with meringue made with egg whites and sugar stiffly beaten. Bake at 325 degrees F for 15 minutes or until meringue is light brown. Cool to room temperature before refrigerating to keep meringue from weeping.

SIU Version: Need something a little less complicated? Try our version below!

1 tub of Cool Whip Lite
1 package of Lemon Jell-O
1 Graham Cracker Crust


Make Jell-O according to the instructions on the package
Let Jell-O firm up in the refrigerator for about 5-10 minutes, don't let it get too stiff
Pour Jell-O into Graham cracker crust
Top with Cool Whip
Keep chilled until ready to serve!