Ingredients
1 baked 9-inch pie shell
1-1/4 cups sugar
6 tbsp. cornstarch
2 cups water
1/3 cup lemon juice
3 eggs, separated
3 tbsp. butter
1-1/2 tsp. lemon extract
2 tsp. vinegar

Directions
Mix sugar and cornstarch together in top of double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. This does away with a starchy taste. Add lemon extract and vinegar and stir thoroughly. Pour into pie shell and let cool. Cover with meringue and brown in oven.

Never-Fail Meringue

Ingredients
1 tbsp. cornstarch
2 tbsp. cold water
1/2 cup boiling water
3 egg whites
6 tbsp. sugar
1 tsp. vanilla
pinch of salt

Directions
Blend cornstarch and cold water in a saucepan. Add boiling water and cook stirring until clear and thickened. Let stand until completely cold. With an electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread meringue over cool pie filling. Bake at 350 degrees for about 10 minutes. This meringue cuts beautifully and never gets sticky. Enjoy.