pastry for single crust 9-inch pie, baked
2-1/4 cups water
1/2 cup lemon juice
10-3/4 tsp. Equal for Recipes -or-
36 packets Equal sweetener -or-
1-1/2 cups Equal Spoonful
1/3 cup plus 2 tbsp cornstarch
2 eggs
2 egg whites
1 tsp. finely grated lemon peel (optional)
2 tbsp. butter
1 to 2 drops yellow food coloring (optional)

Prepare baked pie crust.

Mix water, lemon juice, Equal and cornstarch in medium saucepan. Heat to boiling over medium-high heat stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small bowl; stir in about one-half of the hot cornstarch mixture in saucepan; cook and stir over low heat 1 minute. Remove from heat; add butter, stirring until melted. Stir in food color. Pour mixture into baked pie shell.

Meringue:

3 egg whites
1/4 tsp. cream of tartar
3-1/2 tsp. Equal for Recipes -or-
12 packets Equal sweetener

Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in Equal beating until stiff peaks form. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.

Bake pie in preheated 425°F oven until meringue is browned, about 5 minutes.

Cool completely on wire rack before cutting.