Lemon Chiffon Pie - cooking recipe

Ingredients

1 large Tbsp. cornstarch
3/4 c. sugar
3/4 c. milk
3 eggs
1 tsp. lemon extract
1 pie shell
1 tsp. vanilla
1/3 c. sugar or to taste

Preparation

Bake pie shell and coat with margarine; set aside.
Separate yolks and whites of eggs.
Put whites in freezer part of refrigerator immediately and they will be cold enough to beat after other ingredients are mixed.
Beat other ingredients together.
Boil, stirring constantly; when thick, pour into pie shell.