Best Ever Lemon Pie

1 baked deep 9-inch pie shell
1 1/4 cups sugar
6 Tbsp. cornstarch
2 cups water
1/3 cup fresh lemon juice
3 egg yolks (reserve whites for meringue)
1 1/2 tsp. lemon extract
2 tsp. vinegar
3 Tbsp. butter

Mix sugar and cornstarch together in the top of a double boiler.  Add the 2 cups of water.  Combine egg yolks with lemon juice and beat until well mixed.  Add to the sugar mixture.  Cook over boiling water until thick, about 25 minutes.  This does away with the starch taste.  Now add the lemon extract, butter, and vinegar and stir thoroughly.  Pour mixture into pie shell and let cool.  Complete with meringue (below).

 NEVER FAIL MERINGUE

1 Tbsp. cornstarch

2 Tbsp. cold water
1/2 cup boiling water
3 egg whites
6 Tbsp. sugar
1 tsp. vanilla
Pinch of salt

Blend cornstarch and cold water in a saucepan.  Add boiling water and cook, stirring until clear and thickened.  Let stand until COMPLETELY cold.  With 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 mixture to high and beat well.  Spread meringue over cooled pie filling.  Bake at 350 degrees for 10 minutes or until top is lightly browned.