Lemon Meringue Pie - cooking recipe

Ingredients

pastry for single crust 9-inch pie, baked
2 1/4 c. water
1/2 c. lemon juice
36 packets Equal sweetener or 10 3/4 tsp. Equal for Recipes or 1 1/2 c. Equal Spoonful*
1/3 c. plus 2 Tbsp. cornstarch
2 eggs
2 egg whites
1 tsp. finely grated lemon peel (optional)
2 Tbsp. margarine
1 to 2 drops yellow food color (optional)
3 egg whites
1/4 tsp. cream of tartar
12 packets Equal sweetener or 3 1/2 tsp. Equal for Recipes*

Preparation

Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.