Shamrock Pie

1 c sugar
1/4 c cornstarch
1 1/2 c water
3 egg yolks, lightly beaten
1/4 c lemon juice
1 T butter
1/12 t grated lemon peel
5 drops green food coloring
1 prebaked pie shell
3 egg whites
1/3 c sugar

Combine sugar, cornstarch and water in a saucepan; stir until smooth. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Stir a small amount into egg yolks, return to the pan. Cook and stir for 1 minute. Remove from heat, stir in lemon juice, butter, peel and coloring until smooth. Pour into crust.

For meringue: beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Spread over hot filling to the edges. Bake at 350 degrees for 10-15 minutes or until lightly browned. Cool. 6-8 servings.