Shamrock Pie

• 1 cup sugar
• 1/4 cup cornstarch
• 1-1/2 cups water
• 3 large egg yolks, lightly beaten
• 1/4 cup lemon juice
• 1 tablespoon butter
• 1-1/2 teaspoons grated lemon zest
• 5 to 6 drops green food coloring
• 1 pastry shell (9 inches), baked
• 3 large egg whites
• 1/3 cup sugar

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 zest 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 350u0b0 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.

sugar, cornstarch, water, egg yolks, lemon juice, butter, lemon zest, pastry shell, egg whites, sugar

Taken from www.tasteofhome.com/recipes/shamrock-pie/ (may not work)