FILLING: In saucepan combine hot water, sugar, lime juice and coloring.
Dissolve cornstarch in cold water; stir in.
Cook and stir constantly over medium heat until mixture begins to thicken; remove from heat.
Blend a small amount of hot mixture into egg yolks, stirring constantly.
Add egg yolk mixture to contents of saucepan, and return to heat.
Whisk in butter and lime peel; cook and stir 5 to 7 minutes to melt butter and thickens.
Cool; pour into prepared shell; set aside.
PREPARE meringue: Combine sugar,corn starch and water in a saucepan.
Cook on direct heat until it thickens and gets clear.
Set aside to cool. In mixing bowl combine egg whites, sugar and cream of tartar.
Beat on high until smooth.
Then add mixture you set aside.
Beat some more on high until fluffy.
Put pie filling in pie crust.
Put meringue on pie and bake at 3B for 1 minutes then at 35B until meringue browns.
Cool; chill at least 1 hour.
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