1 1/2 c. sugar
1/4 c. plus 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
Yellow food coloring
1 baked 9-inch deep dish pastry shell

In 2-3 quart saucepan, mix sugar, cornstarch and salt together with wire whisk. Gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thoroughly. Add butter, then boiling water gradually, stirring constantly with rubber spatula. Gradually bring mix to full boil, stir gently and constantly with spatula over medium heat. Reduce heat slightly as mix begins to thicken, boil slowly 1 minute.

Remove from heat and stir in grated peel and coloring. Pour hot filling into baked shell. Let stand allowing film to form while preparing meringue.

MERINGUE:

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

At room temperature in deep small bowl, beat eggs with electric mixer several seconds until frothy. Add tartar and beat on high until soft peaks form. Reduce speed to medium, adding sugar gradually. Beat on high to soft peaks again. Place on hot filling, pushing against edges to crust to seal. Bake at 350 degrees for 12-15 minutes. Cool 2 hours before serving.