1 c. sugar
1/8 c. cornstarch
1/8 tsp. salt
2 c. cold water
1-2 drops yellow food coloring
3 eggs
3 tbsp. butter
1/4 c. fresh lemon juice
2 tsp. grated lemon rind
1 baked pastry shell
whipped cream, optional
1/2 tsp. cream of tartar
6 tbsp. sugar

In a 2 quart casserole, combine sugar, cornstarch and salt. Blend in water and food coloring. Cook on high for 6 to 8 minutes, stirring after 3 minutes. Separate eggs. Set egg whites aside. Blend a small amount of the hot mixture into the egg yolks, gradually adding all of mixture. Cook on medium for 3 to 5 minutes, stirring once. Remove and add butter, juice and rind; stir to melt butter and blend. Pour into baked pastry. Make meringue by beating 3 egg whites and cream of tartar until foamy. Gradually beat in 6 tablespoons sugar. Spread over filling and microwave for 3 to 4 minutes or until set. Meringue will not brown in the microwave. If desired, brown in conventional oven set at 375°F for about 8 minutes. Or cool filling and top with whipped cream.