9-inch baked pie shell
1/3 c. plus 1 tbsp. cornstarch
3 egg yolks, slightly beaten
2 tsp. grated lemon peel
2 drops yellow food color
1 1/2 c. sugar
1 1/2 c. water
3 tbsp. butter
1/2 c. lemon juice
Meringue

Bake pie shell. 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 half the hot mixture into the egg yolks. Stir into hot mixture in saucepan. Boil and stir one minute; remove from the heat. Stir in butter, lemon peel, lemon juice and food color. Cool while making meringue.

MERINGUE:

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