1 baked pie shell (9 inches)
6 tbsp. cornstarch
3 eggs, separated
3 tbsp. butter
1 1/2 tsp. lemon extract
1 to 1 1/4 c. sugar
2 c. water
1/3 c. lemon juice
2 tsp. vinegar

Mix sugar and cornstarch together in top of double boiler. Add the 2 cups of water. Combine egg yolks with the juice and beat. Add to rest of mixture. Cook over boiling water until thick for about 25 minutes. This does away with starchy taste. Now add lemon extract, butter and vinegar and stir thoroughly.

Pour into a 9-inch pie shell and let cool. Cover with meringue and brown in oven.