This recipe was clipped from a newspaper and found in a large collection, marked date is 1980. I’ve typed it below along with a scanned copy.

Best Ever Lemon Pie

1 baked pie shell
1 1/4 cups sugar
6 tbsp. cornstarch
2 cups water
1/3 cup lemon juice
3 eggs, separated
3 tsp. butter
1 1/2 tsp. lemon extract
2 tsp. vinegar

Mix sugar, cornstarch together in top of double boiler. Add the two cups of water. Combine egg yolks with juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. This does away with starchy taste. Now add lemon extract, butter and vinegar and stir thoroughly. Pour into nine-inch pie shell and let cool. Cover with meringue and brown in oven.

Never-fail Meringue

1 tbsp. cornstarch
2 tbsp. cold water
1/2 cup boiling water
3 egg whites
6 tbsp. sugar
1 tsp. vanilla
Pinch of 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 sugar and beat until STIFF, but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well.

Spread meringue over cooled pie filling. Bake at 350 degrees for about 10 minutes. This meringue cuts beautifully and never gets sticky. Enjoy!