Shamrock Pie

Name: Shamrock Pie
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; 3 large egg whites; 1/3 cup sugar

11 ingredients

3 steps

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
3 large egg whites
1/3 cup sugar

Directions

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.