Directions

1. Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425 degrees F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
2. Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® Spoonful*. Stir about half of hot cornstarch mixture into egg mixture.
3. Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat; stir in butter until melted. Stir in food coloring, if desired. Pour mixture into baked pie shell.
4. Beat 3 egg whites in medium bowl until foamy. Add cream of tartar and beat to soft peaks. Gradually beat in 2/3 cup Equal® Spoonful**, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
5. Bake pie in 425 degrees F oven about 5 minutes or until meringue is lightly browned.
6. Cool completely on wire rack before cutting.