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 tbsp. lemon extract
2 tsp. vinegar
9" deep baked pie shell

Mix sugar and cornstarch together in top of double boiler. Add the two cups of water. Combine egg yolks with juice and beat. Add to rest of mixture. Cook until thick over double boiler (water boiling) for 20 to 25 minutes. This does away with starchy taste. Remove mixture from heat and add lemon extract, butter and vinegar. Stir thoroughly and pour into deep 9" baked pie shell. Let cool and cover with Never Fail Meringue. Brown in oven until meringue is golden brown.