1 (9 inch) baked pie shell
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

Mix sugar and cornstarch in a pot. Add 2 cups water. Combine egg yolks with lemon juice and beat; add to rest of mixture. Cook until thick, then add lemon extract, butter, vinegar and stir thoroughly. Pour into deep 9 inch pie shell and let cool. Cover with meringue and brown in 350 degree oven.

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

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until completely clear and thickened. Let stand until completely cooled. 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 cornstarch mixture. Turn mixer to high speed and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for about 10 minutes. Cuts nicely and never gets sticky.