1 (9-inch) pie crust, baked and cooled

Filling:

3 egg yolks, well beaten
2 tbsp. butter
1 1/2 c. boiling water
Grated peel of 1/2 lemon (about 1-1/2 tsp.)
2-3 drops yellow food coloring (optional)

Thoroughly combine sugar, cornstarch and salt in saucepan. Gradually blend in cold water and lemon juice. Stir in egg yolks. Add butter and boiling water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and boil 1 minute. Remove from heat. Stir in lemon peel and food color. Pour filling into baked pie crust.

Meringue:

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

Combine egg whites and cream of tartar in a mixing bowl; beat with electric mixer until foamy. Gradually add sugar and beat until stiff peaks form. Top filling with meringue, sealing well at edges.

Bake in a preheated 350°F oven 12-15 minutes. Let cool 2 hours before serving.

Yields: 6 servings.