1 package pie crust for 9 inch one crust pie
1 1/2 cups sugar


1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 egg yolks, slightly beaten
3 tablespoons margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color
Meringue (below)

Prepare 9 inch baked pie shell as directed on the package.
Preheat oven to 400 degrees.

In a medium saucepan, mix sugar and cornstarch.
Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half the hot mixture into egg yolks.
Blend into hot mixture in pan.
Boil and stir 1 minute.
Remove from heat; stir in margarine, lemon peel , juice and food coloring.
Pour into baked pie shell.
Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake about 10 minutes or until delicate brown.
Cool away from draft.

Meringue:
Beat 3 egg whites and 1/4 teaspoon cream of tartar until foamy.
Beat in 6 tablespoons sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.
Beat in 1/2 teaspoon vanilla extract.

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