Preparation

• Preheat oven to 425°F.
• Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake 10 to 12 minutes or until pastry is golden. Cool on wire rack.
• For Filling, combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in a medium bowl. Mix in Equal. Stir about half of hot cornstarch mixture into egg mixture.
• 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 over baked pie shell.
• For Meringue, beat 3 egg whites in a mixing bowl on medium speed of mixer until foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in Equal; continue beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
• Bake pie about 5 minutes or until meringue is lightly browned.
• Cool completely on wire rack before serving.