Pan: 9-Inch Pie Pan Temperature: 350 F. Oven

1. See Recipe Nos. IG001 And I00100.

2. Combine Sugar, Salt, Lemon Rind And Water, Bring To A Boil.

3. Combine Cornstarch And Water; Stir Until Smooth. Add Gradually To Boiling Mixture; Cook At Medium Heat, Stirring Constantly Until Thick And Clear.

4. Stir About 1 Qt Hot Mixture Into Eggs. Slowly Pour Egg Mixture Into Remaining Hot Mixture, Stirring Constantly. Cook At Medium Heat; Stirring Frequently, Until Mixture Returns To A Boil. Remove From Heat.

5. Add Butter Or Margarine, Lemon Juice, And Food Coloring; Stir Until Well Blended. Cool Slightly.

6. Pour 2 3/4 To 3 Cups Filling Into Each Baked Pie Shell.

7. Prepare Meringue (Recipe No. I00500). Spread 2 1/2 Cups Completely Over Warm Filling (122 F.) In Each Pan. Meringue Should Touch Inner Edge Of Crust All Around And Completely Cover Top Top Of Pie. Leave Meringue Somewhat Rough On Top.

8. Bake 15 To 20 Minutes Or Until Lightly Browned.

9. Refrigerate Until Ready To Serve.

10. Cut 8 Wedges Per Pie.

4 1/8 Cups Juice.

Water May Be Used For Fresh Lemon Juice.