Shamrock Pie Recipe
Shamrock Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1-1/2 cups water
  • 3 large egg yolks, lightly beaten
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • 1-1/2 teaspoons grated lemon zest
  • 5 to 6 drops green food coloring
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 large 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 zest 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, 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.
Originally published as Shamrock Pie in Taste of Home February/March 1995, p33

Nutritional Facts

1 slice: 307 calories, 10g fat (4g saturated fat), 89mg cholesterol, 138mg sodium, 51g carbohydrate (34g sugars, 0 fiber), 3g protein.

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1-1/2 cups water
  • 3 large egg yolks, lightly beaten
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • 1-1/2 teaspoons grated lemon zest
  • 5 to 6 drops green food coloring
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 large egg whites
  • 1/3 cup sugar
  1. 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 zest and food coloring until smooth. Pour hot mixture into crust.
  2. 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, sealing edges to crust.
  3. 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.
Originally published as Shamrock Pie in Taste of Home February/March 1995, p33

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MY REVIEW
webesmiley User ID: 1150323 4063
Reviewed Mar. 19, 2012

"Absolutely delicious! Made it for a St. Paddy's day gathering with friends. I'm still working on making my meringues look better, but other than that, it was a fantastic tasting pie."

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