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

Combine egg yolks, water, lemon juice, sugar and cornstarch in top of a double boiler; mix well. Bring water to a boil, reduce heat and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in butter, vinegar, and lemon extract. Pour immediately into pastry shell. Spread meringue over warm filling, sealing to edge of pastry. Bake at 425 degrees for 5-8 minutes or until lightly browned. Cool before serving. Yields one 9 inch pie.

COOKED MERINGUE:

3/4 c. water
1/4 c. plus 2 tbsp. sugar
1 tbsp. cornstarch
3 egg whites
Pinch of salt
1 tsp. vanilla extract

Combine first 3 ingredients in a small saucepan, stirring well. Cook over medium heat, stirring constantly until transparent and thickened. Combine egg whites (at room temperature) and salt; beat until foamy. Add vanilla and continue beating while gradually pouring cooked mixture into egg whites. Beat 3 minutes or until stiff, but not dry. Do not over beat. Yields one 9 inch pie.