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Shamrock Pie

 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


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

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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.
Nutritional 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.