1 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 together in top of double boiler. Add the 2 cups of water. Combine egg yolks with juice and heat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. Add lemon extract, butter and vinegar and stir thoroughly. Pour into pie shell and let cool.

NEVER FAIL 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 thickened. Let stand until completely cold. With electric mixer at high speed 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 cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread on pie. Bake 350 degrees for 10 minutes. This meringue cuts beautifully and never gets sticky.