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 mixer at high speed, beat egg whites until foamy.

Gradually add sugar, beat until stiff (not dry). Turn mixer to low speed and add salt and vanilla. Gradually beat in the cold cornstarch mixture. Beat all at high speed and beat well.

Spread meringue over cool pie filling and bake at 350 degrees for approximately 10 minutes.

NO FAIL LEMON PIE:

1 baked pie shell
1 1/4 c. sugar
6 tbsp. cornstarch
1/3 c. lemon juice
2 c. water
3 egg yolks
3 tbsp. butter
1 1/2 tsp. lemon extract
2 tsp. vinegar

Mix sugar and cornstarch in the top of a double boiler. Add the 2 cups of water. In separate container combine the egg yolks with the lemon juice and beat. Add the first mixture and cook until thick. Remove from heat and add butter, lemon extract, and vinegar. Stir. Pour into baked crust and cool. Frost with meringue and brown in oven at 350 degrees for 10 minutes.