Hi, Pat - Here it is!

Best Ever Lemon Pie

1 baked 9" pie shell
1-1/4 c. sugar
6 TB cornstarch
2 c. water
1-1/4 c. fresh lemon juice - be sure to use fresh, and the whole amount
3 egg yolks
1-1/2 ts. lemon extract
2 ts. vinegar
3 TB butter

Mix sugar and cornstarch together in top of double boiler. Add the 2 c. water. Combine egg yolks with lemon juice and beat until well mixed. Add to the sugar mixture. Cook over boiling water until thick - about 25 min. This does away with a starchy taste. Add the lemon extract, butter, vinegar, and stir thoroughly. Pour into deep 9" baked pie shell and let cool. Cover with meringue and brown in oven.
Never-Fail Meringue

1 TB cornstarch
2 TB cold water
1/2 c. boiling water
3 egg whites
6 TB sugar
1 ts. vanilla
Pinch salt
Blend cornstarch and water in saucepan. Add boiling water and cook until clear and thick. Let stand until cold. Beat egg whites til foamy. Gradually add sugar and beat until stiff, not dry. Turn mixer to low, add salt and vanilla, and gradually the cold cornstarch mixture. Turn mixer to high and beat well. Spread over cooled pie filling. Bake at 350 for 10 min. or til browned.