9" 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 and 2 tsp. vinegar

Mix sugar and cornstarch in top of double boiler; add water. Combine egg-yolks with lemon juice and add to rest of mixture. Cook until thick over boiling water for 25 minutes. (This does away with starchy taste.) Add flavoring, butter and vinegar stirring thoroughly; pour into pie shell and let 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 pan; add boiling water and cook stirring until clear and thick; let stand until completely cold. Beat egg-whites at high speed until foamy; gradually add sugar and beat until stiff. At low speed, add salt and vanilla; gradually beat in cornstarch mixture; then beat with high speed again. Spread meringue over cooled filling; bake 350 degrees for 8 to 10 minutes. (This meringue cuts beautifully and never gets sticky.)