Lemon Pie Filling

1 1/4 c. sugar

6 Tbsp. cornstarch

2 c. water

3 eggs (separated)

1/3 c. lemon juice

1 1/2 tsp. lemon extract

2 tsp. white vinegar

1 Tbsp. butter

Mix sugar and cornstarch together in top of double boiler.  Add water slowly, dissolving cornstarch.

Combine egg yolks with lemon juice and beat.  Add to rest of mixture.  Cook until thick over boiling water, about 25 min. 

Add lemon extract and vinegar and stir thoroughly.  Remove from heat and add butter.  Pour into pie shell and let cool. 

Beat egg whites with sugar until stiff.  Place on top of pie and brown under broiler in oven.  Enjoy!

Irene Toldi