1 baked pastry pie shell, a lg. one
1 c. plus 2 tbsp. sugar
1/4 c. plus 3 tbsp. unsifted flour
1/8 tsp. salt
1 c. water
4 egg yolks, beaten
1/2 c. freshly squeezed lemon juice
2 tbsp. butter
1 1/2 c. milk, scalded
Few drops yellow food coloring
4 egg whites beaten into a meringue

In heavy saucepan, thoroughly combine sugar, flour and salt; stir in water until completely smooth. Blend in beaten yolks, lemon juice and butter. Stir in hot milk gradually. Bring to a boil over medium heat, stirring constantly. A rubber spatula works well to avoid scorching.

Boil a full 5 minutes. Blend in food coloring; cool while preparing meringue, then pour into baked pastry pie shell. Top with meringue, sealing well at edges. Bake at 350 degrees for 12-15 minutes to brown meringue. Cool on a wire rack. This pie takes several hours cooling until solid enough to cut.