Fresh Lemon Meringue Pie

1 9-inch baked pie crust

3-egg meringue (see below)

Ingredients for lemon curd filling:
1 1/2 cups granulated sugar
1/4 cup plus 2 T cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 T butter or margarine
1 1/2 cups boiling water
grated peel of 1/2 lemon
2-3 drops yellow food coloring (optional)

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Ingredients for 3-egg meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 T granulated sugar

Preparing the lemon curd:
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 3-egg meringue,
sealing well at edges.

Bake at 350 degrees F for 12-15 minutes. Cool for
2 hours before serving.

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Preparing 3-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.