Guests may wonder if the dessert has been touched by a leprechaun when they see the green layer in this lemon meringue pie. Then, after their first taste, they know that the luck of the Irish has touched their taste buds!
6 to 8 servings
1 cup granulated 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 granulated sugar
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 baked crust.
Preheat oven to 350°F (177°C). 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 for 10 to 15 minutes or until the meringue is golden brown. Place on a cooling rack for 1 hour to cool. Refrigerate for at least 3 hours before serving.
Store leftovers in the refrigerator.