Lemon Meringue Pie

1 1/2 cup sugar
1/3 cup plus 1 Tbs. corn starch
1 1/2 cups water
3 egg yolks, slightly beaten
3 Tbs. butter
2 tsp. grated lemon peel
1/2 cup lemon juice
2 drops of yellow food coloring (optional)

Need one baked pie shell.  Preheat oven to 400*

Mix sugar & cornstarch in large saucepan.  Stir in water gradually.  Cook over medium heat, stirring constantly, until mixture thicken and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into egg yolks and blend quickly with a whire whisk.  Blend into hot mixture in saucepan.  Boil and stir 1 minute.  Remove from heat; stir in butter, lemon peel, lemon juice and food color.  Pour into pie shell.

Spoon meringue onto hot pie filling, carefully sealing meringue to edge of crust.  Bake until light brown, about 10 minutes.  Let cool.

(Carol Hansen)