Bob Hope's Lemon Pie

Bob Hope's Lemon Pie

Makes one pie, to serve 6

1 1/3 cups sugar

6 tablespoons cornstarch

2 pinches salt

1 1/4 cups boiling water

3 eggs, separated

1/3 cup fresh lemon juice

2 tablespoons butter

2 teaspoons grated lemon rind

1 pre-baked 9-inch pie shell

1 (7-ounce) jar marshmallow creme

Preheat the oven to 350 degrees.

Combine the sugar, cornstarch and a pinch salt in a heavy saucepan over medium heat. Gradually add the water. Bring to a boil, stirring constantly. Cook for one minute, or until the mixture is clear and thickened. Stir a small amount of the hot mixture into beaten egg yolks, then return this mixture to the hot mixture. Cook for about three minutes, stirring constantly. Remove from heat, then add the lemon juice, butter and lemon rind. Pour the mixture into the pie shell.

Beat the egg whites and a pinch salt until soft peaks form. Gradually add the marshmallow cream, beating until stiff peaks form. Spread over the filling, sealing to the edge of the crust.

Bake for 12 to 15 minutes or until the meringue is lightly browned. Watch carefully. Remove and cool before serving.