Ann Landers' Best-Ever Lemon Pie and Meringue
Source: Ann Landers' column

"I got it from a taxi driver in New York at least 20 years
ago...Almost everyone knows that you can buy pie shells that are
nearly as good as any that are made in your very own kitchen. Here's
the recipe again."

1 baked 9-inch pie shell
1 1/4 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter

Mix sugar and 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 rest of the sugar mixture. Cook over
boiling water until thick -- about 25 minutes. This does away with the
starchy taste. Now add the lemon extract, butter and vinegar, and stir
thoroughly. Pour mixture into deep 9-inch pie shell, and let cool.
Cover with meringue, and brown in oven.

Never-Fail Meringue
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
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 mixer again to high, and beat well. Spread meringue over
cooled pie filling. Bake at 350 degrees F for 10 minutes or until top
is lightly browned.