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

Preliminaries: Adjust oven rack to middle position and preheat oven to 350 degrees.

Procedure: Mix sugar and cornstarch together in top of double boiler. Add the water and stir to combine. In a separate bowl, combine egg yolks with lemon juice and beat until smooth; add to sugar mixture. Cook until thick over boiling water, about 25 minutes. Add butter, lemon extract and vinegar; stir thoroughly. Pour into a baked 9 inch pie shell and let cool. Cover with meringue and brown in preheated 350 degree oven.

NEVER FAIL MERINGUE:

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

Procedure: Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed, 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.