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Shamrock Pie

Guests may wonder if the dessert has been touched by a leprechaun when they see the green layer in my lemon meringue pie. Then, after their first taste, they tell me they feel lucky to be enjoying such a dessert!—Gloria Warczak, Cedarburg, Wisconsin

6-8 ServingsPrep: 20 min. Bake: 10 min. + cooling

Ingredients

1 cup sugar
1/4 cup cornstarch
1-1/2 cups water
3 egg yolks, lightly beaten
1/4 cup lemon juice
1 tablespoon butter
1-1/2 teaspoons grated lemon peel
5 to 6 drops green food coloring
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/3 cup sugar

Directions

In a large saucepan, combine the sugar and cornstarch. Stir in water
until smooth. Cook and stir over medium-high heat until thickened
and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from
the heat. Stir a small amount of hot filling into egg yolks; return
all to pan, stirring constantly. Bring to a gentle boil; cook and
stir 2 minutes longer. Remove from the heat. Gently stir in the
lemon juice, butter, lemon peel and food coloring until smooth.
Pour hot mixture into crust.
In a small bowl, beat egg whites until soft peaks form. Gradually
beat in sugar, 1 tablespoon at a time, on high until stiff glossy
peaks form and sugar is dissolved. Spread evenly over hot filling,

2 of 2

Shamrock Pie (continued)

Directions (continued)

sealing edges to crust.
Bake at 350° for 10-15 minutes or until the meringue is golden
brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3
hours before serving. Store leftovers in the refrigerator.
Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 307 calories, 10 g fat (4 g saturated fat), 89 mg cholesterol, 138 mg sodium, 51 g carbohydrate, trace fiber, 3 g protein.