Heat 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 beaten egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute.
Remove from heat; stir in butter, lemon peel, lemon juice, and food coloring. Pour into pie shell. Spoon meringue onto hot pie filling; spread over filling carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake until delicate brown, about 10 minutes. Cool away from draft.
