Printable | Taste of Home

Shamrock Pie

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

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

Printed from tasteofhome.com Oct 7, 2008

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Shamrock Pie cont.

beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and
sugar is dissolved. Spread evenly over hot filling, 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.