Desserts
| Amount | Measure | Ingredient |
|---|---|---|
| 1 baked | pie shell, cooled | |
| 1 1/4 | cups | sugar |
| 6 Tbsp. | cornstarch | |
| 2 cups | water | |
| 1/3 cup | lemon juice | |
| 3 | egg yolks | |
| 1 1/2 | tsp. | lemon extract |
| 2 tsp. | vinegar | |
| 3 Tbsp. | butter | |
| MERINGUE | ||
| 1 Tablespoon | cornstarch | |
| 2 Tbsp. | cold water | |
| 12 cups | boiling water | |
| 3 | egg whites | |
| 6 Tablespoons | sugar | |
| 1 tsp | vanilla | |
| pinch | salt |
Mix sugar and cornstarch in top of double boiler. Add 2 cups water. Combine eggyolks and lemon juice in bowl. Beat well and add to sugar mixture. Cook overboiling water until thick, about 10 minutes. Add lemon extract, butter andvinegar. Stir.Pour into 9" pie shell and let cool. Cover with meringue and brownin oven. Never-Fail Meringue Blend cornstarch and cold water in a saucepan. Add boiling water and cook,stirring until clear and thickened. Let stand until completely cold. Beat eggwhites on high speed until foamy. Gradually add sugar and beat until stiff. On lowspeed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn tohigh and beat well. Spread on pie. (Be sure it touches crust all around edge.)Bake at 350¯ 10 minutes. (Longer if peaks are not brown.)