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1
In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
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2
In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
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3
Add to the sugar cornstarch mixture; whisk until mixed.
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4
Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
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5
Remove from heat.
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6
Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
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7
Pour the lemon mixture into cooled pie shell; set aside to make meringue.
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8
To make meringue:
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9
Blend/whisk the cornstarch and cold water in a small saucepan.
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10
Add in boiling water, and cook, stirring until clear and thickened.
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11
Let mixture stand until COMPLETELY COLD.
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12
With an electric mixer at high speed, beat the egg whites until foamy.
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13
Gradually add in sugar, and beat until stiff but not dry.
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14
Turn mixer to low speed; add in pinch salt and vanilla.
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15
Gradually beat in the cold cornstarch mixture.
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16
Turn mixer again to high; beat well.
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17
Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
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18
Set oven to 350u00b0F, and bake for 10 minutes, or until the meringue is lightly browned.
