Fresh Lemon Meringue Pie - cooking recipe

Ingredients

1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups boiling water
1/2 lemon, grated peel of
2 -3 drops yellow food coloring (optional)
1 9-inch baked pie crust
THREE-EGG MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Preparation

In a saucepan, thoroughly combine the sugar, cornstarch, and salt.
Gradually blend in the cold water and lemon juice.
Stir in the egg yolks.
Add the 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 the lemon peel and food coloring.
Pour into baked pie crust.
Top with Three-Egg Meringue, sealing well at edges.
Bake at 350>o F for 12 to 15 minutes.
Cool for 2 hours before serving.
THREE-EGG MERINGUE: In a bowl, with an electric mixer, beat the egg whites with the cream of tartar until foamy.
Gradually add the sugar and beat until stiff peaks form.