24 lg. marshmallows
1/3 c. lemon juice
1/3 c. water
Grated rind of 1 lemon
Yellow food coloring
1/2 c. whipped cream, stiffly whipped

In saucepan, heat marshmallows, lemon juice, water, and rind, stirring constantly until marshmallows are melted. Add food coloring. Chill until mixture mounds when dropped from spoon. Fold whipped cream into mixture. Pile into baked pie shell. Chill 2 or 3 hours. Garnish with whipped cream and sprinkle with lemon juice.