Recipes

1 cup sugar
1/2 cup all purpose flour
2 cups cold water
3 T. white vinegar
3 egg yolks
1 T. butter or margarine
1/4 t. vanilla extract
3 egg whites
1/4 t. cream of tartar
6 T. sugar
1 pre-baked pie shell

Preheat oven to 425°. In a 2-quart sauce pan, mix sugar and flour. Gradually add water and vinegar, stirring until smooth. Stirring over medium heat, bring to a boil and boil until thick and glossy.
In a small bowl, lightly beat egg yolks. Gradually stir about half of the hot mixture into the egg yolks, then stir back into the hot mixture in a sauce pan. Cook and stir for 2 minutes or until thickened (do not boil). Remove from heat. Add butter or margarine and vanilla; stir until well blended. Pour into pie shell.
In a small mixer bowl at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and continue beating until stiff and glossy but not dry. Spread meringue over hot filling, covering it completely and touching the pie crust all around. Bake in center of oven for 6 to 8 minutes or until golden brown.
Cool away from drafts at least 2 hours before serving. Refrigerate leftovers. Tastes like lemon meringue.