1/2 cup fresh lemon juice (Do not substitute bottled juice for squeezed juice)
2 teaspoon s white vinegar
1-1/2 teaspoon s lemon extract
1 (9 inch) deep dish pie crust, baked
1/2 cup plus 2 Tablespoons water
1 Tablespoon cornstarch
3 egg whites
6 Tablespoons sugar
1 teaspoon vanilla
Pinch of salt
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Let's Make It
Combine sugar and cornstarch in a saucepan. Gradually add water. Cook and stir over medium heat until thickened. Reduce heat to low and cook 2 minutes longer.
Remove from heat; stir 1 cup of hot filling into egg yolks, return all to pan and bring to a boil. Cook 2 minutes and remove from heat.
Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour filling into the precooked pie shell.
Combine water and cornstarch in a saucepan. Cook and stir until clear, approximately 2 minutes; cool completely. Beat egg whites until foamy; beat in sugar until stiff peaks form. Add vanilla and salt; add cornstarch mixture and beat until smooth. Spread over filling and bake in a preheated oven at 350°F for 10 to 12 minutes or until golden brown. Cool before serving.