1 baked deep pie shell
1 1/4 c. sugar
6 tbsp. cornstarch
1 1/2 c. water
2 tsp. vinegar
1/3 c. lemon juice
3 eggs, separated
3 tbsp. butter
1 tsp. vanilla
1 1/2 tsp. lemon extract

MERINGUE:

1 tbsp. cornstarch
2 tbsp. cold water
1/2 c. boiling water
3 egg whites
6 tbsp. sugar
Pinch of salt

Mix sugar, cornstarch in double boiler. Add 2 cups water. Mix egg yolks with juice and beat. Add to rest of mixture. Cook 25 minutes until thick. Add lemon extract, butter, vinegar. Pour in deep 9-inch shell and cool.

MERINGUE: Blend cornstarch and cold water in saucepan. Add boiling water and cook, stirring until clear and thick. Put aside until cool. Beat egg whites until foamy, add sugar, slowly beat until stiff. Add salt and vanilla. Spread over lemon pie and bake until browned in 375 degree oven. Cuts beautifully!