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1
Mix 1 1/4 cups sugar and 6 TBS cornstarch together in the top of a double boiler.
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2
Add the two cups of water.
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3
combine egg yolks with lemon juice and beat until well mixed.
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4
Add to the previously mixted sugar cornstarch and water.
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5
Cook over boiling water until thick--- about 25 minutes (I use a heavy cast aluminum pan with a low heat. I don;t like cooking with double boiler) I stir conntinuously with a wire wisk until thickened.
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6
Turn heat off.
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7
Add butter, vinegar, and lemon extract and stir till thoroughly blended and butter is melted.
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8
Pour mixture into 9-inch pie shell and let cool.
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9
Cover with Meringue and brown in oven.
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10
NEVER FAIL MERINGUE Blend 4 TBS cornstarch and the 2 TBS of cold water in a sauce pan.
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11
Add 1/2 cup boiling water and cook stirring until clear and thickened.
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12
Let stand until COMPLETELY COLD.
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13
With electric beater at high speed, beat egg whites until foamy.
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14
Gradually add 6 TBS sugar and beat until stiff but not dry.
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15
This is the part that was hardest for me cause you just have to use your own judgement.
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16
If the peaks stand straight up when you lift the beaters it is too much.
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17
You want the peaks to lift up when you take the beaters out and then gentlyfold over on the tops.
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18
Kinda like a soft serve ice cream cone.
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19
Turn mixer to low speed, add salt and vanilla.
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20
Gradually beat in cold cornstarch mixture.
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21
Turn mixer to high again and beat well.
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22
Spread meringue over cooled pie filling.
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23
Bake at 350* for 12 minutes or until top is browned.
