1 1/2 c. sugar
1/4 c. & 2 tbsp. cornstarch
1/4 tsp. salt
1/2 c. fresh lemon juice
1/2 c. cold water
3 egg yolks, well beaten
2 tbsp. butter
1 1/2 c. boiling water
1 tsp. grated lemon peel
Few drops yellow food coloring
1 baked pie shell
Use never fail meringue on top

In a 2 or 3 quart saucepan mix sugar, cornstarch and salt. Use a wire whisk if possible. Gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending very thoroughly. Add butter. Add boiling water gradually, stirring constantly with rubber spatula or whisk. Gradually bring mixture to a full boil, stirring gently and constantly until mixture begins to thicken. Reduce the heat slightly and boil slowly for 1 minute. Remove from heat and stir in grated peel and food coloring.

Pour hot filling into baked pastry shell. Let stand allowing a thin film to form while preparing the meringue. Top with never fail meringue and bake at 350 degrees for 13-15 minutes.