1 (9") baked pie shell
1 1/2 C. granulated sugar
1/3 C. plus 1 T. cornstarch
1 1/2 C. water
3 egg yolks, slightly beaten
3 T. butter or margarine
2 tsp. grated lemon peel
1/2 C. lemon juice
2 drops yellow food coloring
Meringue
Preheat oven to 400 degrees. Mix sugar and cornstarch in 1 1/2 quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in the saucepan. Boil and stir 1 minute. Remove from the heat. Stir in margarine, lemon peel, lemon juice, and food coloring. Pour into pie shell. Spoon meringue onto hot pie filling. Bake until delicate brown, about 10 minutes. Cool away from draft.
MERINGUE: 3 egg whites
1/4 tsp. cream of tartar
6 T. granulated sugar
1/2 tsp. vanilla extract
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 T. at a time. Continue beating until stiff and glossy. Do not under beat. Spread over filling carefully, sealing meringue to edge of crust to prevent shrinking or weeping.
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