LEMON MERINGUE PIE

Steps:

• Mix 1 1/4 cups sugar and 6 TBS cornstarch together in the top of a double boiler.
• Add the two cups of water.
• combine egg yolks with lemon juice and beat until well mixed.
• Add to the previously mixted sugar cornstarch and water.
• 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.
• Turn heat off.
• Add butter, vinegar, and lemon extract and stir till thoroughly blended and butter is melted.
• Pour mixture into 9-inch pie shell and let cool.
• Cover with Meringue and brown in oven.
• NEVER FAIL MERINGUE Blend 4 TBS cornstarch and the 2 TBS of cold water in a sauce pan.
• Add 1/2 cup 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 6 TBS sugar and beat until stiff but not dry.
• This is the part that was hardest for me cause you just have to use your own judgement.
• If the peaks stand straight up when you lift the beaters it is too much.
• You want the peaks to lift up when you take the beaters out and then gentlyfold over on the tops.
• Kinda like a soft serve ice cream cone.
• Turn mixer to low speed, add salt and vanilla.
• Gradually beat in cold cornstarch mixture.
• Turn mixer to high again and beat well.
• Spread meringue over cooled pie filling.
• Bake at 350* for 12 minutes or until top is browned.