1 stick or 1/2 packet of our pie crust
1 1/2 c. sugar
1/3 c. plus 1 tbsp. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 tbsp. butter
2 tsp. grated lemon peel
1/2 c. lemon juice
2 drops yellow food color

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. vanilla

Prepare 9 inch baked pie shell as directed on package. Heat oven to 400 degrees. In a medium saucepan, mix sugar and cornstarch. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in pan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, juice, and food coloring. Pour into baked pie shell. Prepare meringue by beating egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake about 10 minutes or until delicate brown. Cool away from draft.