Lemon Meringue Pie(Foods Lab Special)

• 9-inch baked pie shell
• 1 1/2 c. sugar
• 1/3 c. plus 1 Tbsp. cornstarch
• 1 1/2 c. water
• 3 egg yolks, slightly beaten
• 3 Tbsp. margarine or butter
• 2 tsp. grated lemon peel
• 1/2 c. lemon juice
• 2 drops yellow food color (optional)
• Meringue for 9-inch pie (recipe follows)

1. Bake pie shell.
2. Heat oven to 400u0b0.
3. Mix sugar and cornstarch in 1 1/2-quart saucepan.
4. Stir in water gradually.
5. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
6. Stir at least half of the hot mixture gradually into egg yolks.
7. Blend into hot mixture in saucepan. Boil and stir 1 minute.
8. Remove from heat.
9. Stir in margarine, lemon peel, lemon juice and food color.
10. Pour into pie shell.

shell, sugar, cornstarch, water, egg yolks, margarine, lemon juice, color, meringue

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004011 (may not work)