>From Raleigh, NC newspaper, years ago.

Ann Landers' Lemon Pie

1 baked, deep 9-inch pie shell
1 1/4 cups sugar
6 Tbsp. cornstarch
2 cups water
1/3 cups lemon juice
3 egg yolks
1/2 teaspoons lemon extract
2 tsp. vinegar
3 Tbsp. butter

Mix sugar and cornstarch together in double boiler. Add the 2 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.) Add the lemon extract,
butter and vinegar, and stir thoroughly. Pour into deep 9-inch pie shell and
let cool. Cover with meringue, and brown in oven.

Ann Landers Never-Fail Meringue

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon 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. Add egg
whites and beat at high speed (electric) until foamy. Gradually add sugar,
and beat until stiff but not dry. Turn mixer to low speed; add salt and
vanilla. Turn mixer again to high and beat well. Spread meringue over cooled
pie filling. Bake at 350 for ten minutes or until top is lightly browned.


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