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

Mix sugar, cornstarch together in top of double boiler. Add the water. Combine egg yolks with juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. Add lemon extract, butter, and vinegar and stir thoroughly. Pour into a deep 9-inch pie shell and let cool. Cover with meringue and brown in oven.

NEVER-FAIL MERINGUE:

Blend 1 tablespoon cornstarch and 2 tablespoons cold water in a saucepan. Add 1/3 cup boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat 3 egg whites until foamy. Gradually add 6 tablespoons sugar and beat until stiff, but not dry. Turn mixer to low speed; add a pinch of salt and 1 teaspoon vanilla.

Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread meringue over cooled pie filling. Bake in a preheated 350 degree oven for 10 minutes.