{Originally printed in 1979, this is said to be Bob Hope's mother's recipe and his favorite lemon pie. Reprinted from the Houston Chronicle.}

Combine sugar, cornstarch and salt in saucepan; gradually add water. Bring to a boil, stirring constantly. Cook 1 minute or until mixture is clear and thickened. Stir a small amount of the hot mixture into beaten egg yolks; return to hot mixture. Cook over medium heat 3 minutes, stirring constantly. Stir in lemon juice, margarine and lemon rind. Pour into pastry shell.

Beat egg whites until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Spread over filling sealing completely to edge of crust. Bake at 350 degrees 12 to 15 minutes or until lightly browned. Cool.