1 baked 9 inch pie shell
1 1/4 c. sugar
1/2 tsp. salt
6 tbsp. cornstarch
1/3 c. fresh lemon juice
3 lg. eggs, separated
3 tbsp. butter
1 1/2 tsp. lemon extract
2 tsp. vinegar
2 c. water

Mix together sugar, cornstarch and salt. Slowly add 2 cups water and stir well. Combine egg yolks with lemon juice and beat. Add to water mixture. Cook until real thick (20 to 25 minutes) stirring constantly. Watch your heat as it burns easily. Remove from heat. Stir in lemon extract, butter and vinegar. Stir well. Set aside to cool slightly while you make a meringue of 3 egg whites, 6 tablespoons sugar and 1 teaspoon vanilla.

Pour filling into baked pie shell. Spread meringue onto filling sealing edges well. Bake at 350 degrees for 15 to 20 minutes to brown.