Ann Landers' Best-Ever Lemon Pie And Meringue

• 1/3 cup lemon juice
• 1 1/4 cups granulated sugar
• 6 tablespoons cornstarch
• 2 cups water
• 1 1/2 teaspoons lemon extract
• 3 egg yolks
• 3 tablespoons butter
• 2 teaspoons vinegar
• 1 (9 inch) baked pie crusts
• Never Fail Meringue
• 1/2 cup boiling water
• 6 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/4 teaspoon salt
• 3 egg whites
• 1 teaspoon vanilla extract

1. Mix sugar and cornstarch together in the top of a double boiler.
2. Add the two cups of water. And combine the egg yolks with the lemon juice and beat until mixed well.
3. Add to the rest of the sugar mix.
4. Cook over boiling water until thick around 25 minutes.
5. Now add the lemon extract, butter and vinegar and stir thoroughly.
6. Pour mixture into a deep 9-inch pie shell, and let cool.
7. Cover with meringue, and brown in oven.
8. MERINGUE:
9. Mix cornstarch and water in a saucepan.
10. Add the boiling water and cook stirring until thickened.
11. Let sit until cold.
12. With electric mixer on high speed, beat the egg whites until foamy.
13. Slowly add sugar, and beat until stiff.
14. Lower mixer speed then add salt and vanilla extract.
15. Gradually beat in cold cornstarch mixture.
16. Turn mixer back up to high and beat well. Spread meringue over cooled pie filling. Bake at 350u0b0F for 10 minutes or until top is lightly browned.

lemon juice, sugar, cornstarch, water, lemon, egg yolks, butter, vinegar, meringue, boiling water, granulated sugar, cornstarch, cold water, salt, egg whites, vanilla

Taken from www.food.com/recipe/ann-landers-best-ever-lemon-pie-and-meringue-193857 (may not work)