Method:

• Heat oven to 400°F (200°C). Prepare pie crust according to package directions for One Crust Pie using 9-inch (23 cm) pie plate. Bake pie crust as directed on package for One Crust Baked Pie Shell. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, beat egg yolks with fork. In 2-qt (2 L) saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food colour. Pour into pie crust.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tbsp (15 mL) at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
• Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.