Lemon Filling:

1 1/4 cup Sugar
6 tbsp. Cornstarch
2 Cups Boiling Water
1/3 cup Lemon Juice
3 Egg Yolks
3 tbsp. Butter
1 1/2 tsp. Lemon Extract
2 tsp. Vinegar

Never Fail Meringue:

1 tbsp. Cornstarch
2 tbsp. Cold Water
1/2 cup Boiling Water
3 Egg Whites
6 tsp. Sugar
1 tsp. Vanilla

Also: One baked pie shell (using your own recipe) or you can purchase one ready made.

Pie filling: Mix sugar and cornstarch, add 2 cups boiling water. Cook using double broiler until thick and clear, combine egg yolks with lemon juice, add to first mixture. Cook 3-4 minutes longer, add lemon extract, vinegar and beat well, add butter and pour into baked pie shell.

Meringue: Blend cornstarch & cold water in saucepan then add boiling water, cook until clear & thick. Let this get completely cold. Beat egg whites until foamy, gradually add sugar and beat until stiff. Slowly beat in cornstarch mixture, a pinch of salt and vanilla. Beat on high speed until stiff peaks form then spread over cooled pie.

Bake at 350 for 10 minutes or until meringue is lightly brown.

Can make cornstarch mixture for the meringue first so that it will have time to cool before adding egg.