Lemon Pie Filling

Recipe is from Phyllis.

1 cup sugar
Yolks of 3 eggs
3 TB flour
1 TB cornstarch
2 cups water
¼ tsp salt
Juice and grated rind of 2 lemons

Cook until thick, add 2 drops food coloring, cool, and turn into previously baked crust. Beat whites of eggs until stiff. Gradually beat in 6 TB sugar, ¼ tsp cream of tartar, 1/8 tsp salt. When it stands in peaks, pour over pie. Smooth out and brown in oven. Bake at 300 degrees 15-20 minutes. Or eliminate meringue and top pie with whipped cream.