6 tbsp. cornstarch
1 1/4 c. sugar
1/3 c. lemon juice
3 egg yolks (save egg whites for meringue)
2 c. water
2 tsp. vinegar
3 tbsp. butter
pinch of salt
9-inch pie shell, baked

Mix cornstarch, sugar and lemon juice in heavy saucepan. (Can use double boiler.) Add egg yolks, water, vinegar, butter and salt. Cook until thick. Cool. Pour into a baked 9-inch pie shell.

Meringue:

3 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1/2 tsp. vanilla
6 tbsp. sugar

Preheat oven to 350°F. Combine egg whites, salt and cream of tartar. Beat until foamy. Continuing to beat, add vanilla. Add sugar by tablespoons (one at a time). Beat until stiff peaks form. Spread over cooled pie filling.

Bake in moderate 350°F oven for 15 to 18 minutes. Cool away from any drafts.