1 baked pie shell
1 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, cornstarch together in top of double boiler. Add 2 cups water. Combine egg yolks with juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. This does away with starchy taste. Now add lemon extract, butter and vinegar and stir thoroughly. Pour into a deep 9 inch pie shell and cool. Cover with meringue and brown in 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 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 again to high speed and beat well. Spread meringue over cooled pie filling. Bake in a preheated 350 degree oven for about 10 minutes. This meringue cuts beautifully and never gets sticky. Enjoy!!