SHAMROCK PIE
I love Lemon pie of any kind..Yumo! This is really a good pie and so pretty too!
Provided by Sandy Williams
Categories Pies
Number Of Ingredients 11
Steps:
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ali Chundrigar
[email protected]Not bad!
Charlie Mccartney
[email protected][object Object]
Hanan Elghamry
[email protected]Yum!
Minju Akter
[email protected]Easy and tasty! I made this pie for St. Patrick's Day and it was a hit! The filling is creamy and flavorful, and the crust is flaky and buttery. I will definitely be making this pie again!