Mix sugar and cornstarch together in the top of a 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 the sugar mixture. Cook over boiling water until thick. Remove from heat, add lemon extract, butter and vinegar, stir thouroughly. Pour mixture into pie shell.
MERINGUE-
Allow egg whites to stand a room temperature for 30 mins. In a large mixing bowl combine egg whites, vanilla and cream of tarter. Beat with an electric mixer on medium speed about 1 min. or until soft peaks form. Gradually add the sugar, 1 Tblsp at a time beating at high speed about 4 mins. until stiff peaks form, standing straight up. Immediately spread meringue over pie filling carefully sealing to edge of pastry to prevent shrinkage. Bake 15 mins. at 350 degrees.
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