1 (9 inch) baked pie shell
1 1/2 c. sugar
1/2 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 coloring if desired

Heat oven to 400 degrees. Mix sugar and cornstarch in 1 1/2 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir 1/2 hot mixture into egg yolks. Stir egg yolk mixture into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat, stir in butter, lemon peel, juice and food coloring. Pour into pie shell.

MERINGUE TOPPING:

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

Whip until peaks form. Spoon onto hot pie filling. Spread over filling carefully sealing meringue to edge of crust to prevent shrinking. Bake until delicate brown, 8 to 12 minutes. Cool pie away from draft. Refrigerate any remaining pie immediately.