1 1/2 c. sugar
1/4 c. & 2 tbsp. cornstarch
1/4 tsp. salt
1/2 c. cold water
1/2 c. fresh squeezed lemon juice
3 egg yolks, well beaten
2 tbsp. butter
1 1/2 c. boiling water
1 tsp. fresh grated lemon peel
Few drops yellow food coloring
1 9" baked pie shell

In saucepan, thoroughly combine sugar, cornstarch and salt. Gradually stir in cold water and lemon juice. Blend in egg yolks. Add butter and boiling water. Bring to boil over medium-high heat, stirring constantly. Reduce heat to medium and boil 1 minute. Remove from heat; stir in lemon peel and food coloring. Pour into baked pie shell.

MERINGUE:

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

Beat egg whites until foamy. Add cream of tartar and continue beating to soft peaks. Gradually add sugar, one tablespoon at a time, beating until egg whites are fairly stiff but glossy. Place meringue on hot filling in several mounds around edge of pie. Using narrow spatula, push meringue gently against inner edge of pie crust, sealing well.

Cover rest of filling by swirling meringue from edge of pie to center, forming decorative peaks with spatula. Bake at 350 degrees for 12-15 minutes until golden brown. Cool on wire rack away from draft for 2 hours before cutting and serving. Use sharp knife dipped into hot water after each cut for clean cut.