FRESH LEMON MERINGUE PIE

1 1/2 cups sugar
1/4 cup plus 2 tbsp. cornstarch
1/4 tsp. salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 tbsp. butter or margarine
1 1/2 cups boiling water
Grated peel of 1/2 lemon
2 to 3 drops yellow food coloring (optional)
1 (9-inch) baked pie crust

In saucepan, thoroughly combine sugar, cornstarch and salt. 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 for 1 minute. Remove from heat and stir in lemon peel and food coloring. Pour into baked pie crust. Top with Three-Egg Meringue, sealing well at edges. Bake at 350 degrees F for 12 to 15 minutes. Cool for 2 hours before serving.
Makes 6 servings.

THREE-EGG MERINGUE: In a bowl, with electric mixer, beat 3 egg whites with 1/4 teaspoon cream of tartar until foamy. Gradually add 6 tablespoons sugar and beat until stiff peaks form.