1 (9 inch) pie shell
1 1/4 c. sugar
6 tbsp. cornstarch
2 c. water
3 egg yolks
1/3 c. fresh lemon juice
3 tbsp. butter
2 tsp. vinegar
1 1/2 tsp. lemon extract

NEVER FAIL MERINGUE:

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

Mix sugar and cornstarch together in top of double boiler; add water. Combine egg yolks with lemon juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. (This does away with the starchy taste.) Add butter, vinegar and lemon extract and stir thoroughly. Pour into deep 9 inch pie shell and let cool.

Prepare Meringue: Blend cornstarch and cold water in saucepan. Add boiling water and cook, stirring, until clear and thickened. Let stand until COMPLETELY cold. With electric mixer at high speed, beat egg whites and sugar until stiff but not dry. Turn mixer to low; add salt and vanilla; gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread meringue over cool pie. Bake at 350 for 10 minutes or until lightly brown. This meringue cuts beautifully and never gets sticky.