9 inch pie shell, baked
3 egg yolks, beaten
1/4 tsp. salt
1 3/4 c. boiling water
1/4 c. cider vinegar
1/4 c. cornstarch
1/4 c. cold water
1 tsp. lemon extract

Place egg yolks in top of double boiler; add sugar and salt. Gradually add boiling water, stirring constantly. Add vinegar and cornstarch dissolved in the cold water. Cook until thick and smooth, about 12 minutes. Remove from heat; add lemon extract and stir until smooth and well blended. Pour hot filling into pie shell. Top warm filling with meringue. Bake at 350 degrees for 12 to 15 minutes or until lightly browned.

Meringue: Beat 3 egg whites until stiff.

Save leftover pie dough, wrap in aluminum foil, and freeze. When you need an instant topping for a baked fruit dish, grate the frozen dough over the top.