Ann Landers Lemon Pie by Buckwheat

[wishingstar]

1 baked pie shell (9 inch)
1 & 1/4 c. sugar
6 T. cornstarch
2 cups water
1/3 c. lemon juice
3 egg yolks
1 & 1/2 t. lemon extract
2 t. vinegar
3 T. butter
Mix sugar & cornstarch together in the top of a double broiler. Add the two 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 2 minutes. This does away with the starchy taste
Now, add the lemon extract, butter and vinegar, and stir thoroughly
Pour mixture into deep 9 inch pie shell and let cool
Cover with meringue or cream.

Never Fail Meringue

1 T. cornstarch
2 T. cold water
1/2 cup boiling water
3 egg whites
6 T. sugar
1 t. vanilla
Pinch salt

Blend cornstarch and cold water in a saucepan
Add boiling water and cook, stirring until clear and thickened
Let stand until completely cold
With electric beater at high speed, beat egg whites until foamy
Gradually add the 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 (preheated) degrees for 10 minutes until lightly browned

Or
Mix cream cheese, a little sugar, a little lemon juice and spread on pie filling. I do not like meringue