LEMON MERANGUE PIE

1 1/2 cups sugar
1/3 c +1 Tblsp cornstarch
3 egg seperated
1 1/2 cups water
3 Tblsp butter
2 tsp grated lemon peel
1/2 cup lemon juice
2 drops yellow food coloring
Bake pie shell. Heat oven to 400 deg. Stir together sugar and cornstarch in medium saucepan. Blend eggs and water; gradually stir into sugar mixture. Cook over medium heat; stir in butter/lemon peel/lemon juice and food color. Immediatelly pour into baked pie shell. Beat egg whites and 1/4 tsp. cream of tartar until foamy. Beat in sugar 1 Tblsp. at a time; continue beating until (continued in next recipe record) (continued from previous recipe description) stiff and glossy. Beat in vanilla. Heap meringue onto hot pie filling; spread over filling carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake about 10 min. or until a delicate brown. Cool away from draft.