Shamrock Pie

By carvalhohm

Ingredients

• MERINGUE:
• 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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 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 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, 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.