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

Mix sugar and cornstarch together in top of double boiler; add the 2 cups water.

Combine egg yolks and lemon juice; beat. Add to mixture in top of double boiler. Cook until thick over boiling water for 25 minutes. Add lemon extract, butter and vinegar, stir thoroughly. Pour into pie shell and cool. Cover with meringue.

NEVER FAIL MERINGUE:

1 tbsp. cornstarch
3 egg whites (from pie recipe)
6 tbsp. sugar
Pinch of salt
1 tsp. vanilla

Blend cornstarch and 2 tbsp. cold water in a saucepan; add 1/2 cup boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric mixer at high speed, beat egg whites until foamy, gradually add sugar and beat until stiff but not dry. Turn mixer to low speed and add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for about 10 minutes.