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 butter
  • 1 1/2 teaspoons grated lemon peel
  • 5 to 6 drops green food coloring
  • 1 pastry shell (9 inches), baked
  • Meringue:
  • 3 egg whites
  • 1/3 cup sugar


  1. In a large saucepan, combine the sugar and cornstarch.
  2. Stir in water until smooth.
  3. Cook and stir over medium-high heat until thickened and bubbly.
  4. Reduce heat; cook and stir 2 minutes longer.
  5. Remove from the heat.
  6. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
  7. Bring to a gentle boil; cook and stir 2 minutes longer.
  8. Remove from the heat.
  9. Gently stir in the lemon juice, butter, lemon peel and food coloring until smooth.
  10. Pour hot mixture into crust.
  11. In a small bowl, beat egg whites until soft peaks form.
  12. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
  13. Spread evenly over hot filling, sealing edges to crust.
  14. Bake at 350° for 10-15 minutes or until the meringue is golden brown.
  15. Cool on a wire rack for 1 hour.
  16. Refrigerate for at least 3 hours before serving.
  17. Store leftovers in the refrigerator.

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