Monday, March 19, 2007

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 grated lemon peel
  • 5 to 6 drops green food coloring
  • 1 pastry shell (9 inches), baked
  • 3 egg whites
  • 1/3 cup sugar

PREP20 min.
COOK10 min.
TOTAL30 min.


Combine sugar, cornstarch and water in a saucepan; stir until smooth. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Stir a small amount into egg yolks; return all to the pan. Cool and stir 1 minute. Remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth. Pour into crust. For meringue, beat egg whites until stiff peaks form. Spread over hot filling, sealing to the edges. Bake at 350° for 10-15 minutes or until lightly brown. Cool. Yield: 6-8 servings.

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