Lemon Meringue Pie [2] (8-inch)

1		9-inch pie shell — baked
1 1/2	c.	sugar
1/3	c.	cornstarch — plus 1 Tbsp
1 1/2	c.	water
3		egg yolks — slightly beaten
3	Tbsp.	margarine / butter
2	tsp.	grated lemon peel
1/2	c.	lemon juice
2	drop(s)	yellow food coloring — optional
		meringue for 9-inch pie

1.	Bake pie shell.
2.	Heat oven to 400°
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.
6.	Boil and stir 1 minute.
7.	Stir at least half of the hot mixture gradually into egg yolks.
8.	Blend into hot mixture in saucepan.
9.	Boil and stir 1 minute.
10.	Remove from heat; stir in margarine, lemon peel, lemon juice and food coloring.
11.	Pour into pie shell.
12.	Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
13.	Bake until delicate brown, about 10 minutes.
14.	Cool away from draft.

^{For Lime Meringue Pie:
Prepare 9-inch pie as directed except—decrease cornstarch to 1/3 cup and omit margarine. Substitute lime peel for lemon peel, 1/4 cup lime juice for lemon juice and green food coloring for the yellow.}