Vinegar Pie V

Lemon juice is added to the cooked and creamy vinegar custard just before it's poured into the waiting crust, adding a wonderful taste treat to this old-fashioned pie topped with meringue.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 234 Calories

Ingredients

• 1 cup white sugar
• 3 eggs
• 3 tablespoons white sugar
• 1 teaspoon lemon juice
• 3 tablespoons all-purpose flour
• 1 (9 inch) pie crust, baked
• ¼ cup distilled white vinegar
• ⅓ teaspoon salt
• 2 cups boiling water

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Separate the eggs and beat the whites until soft peaks form, beat in 3 tablespoons of the sugar and continue beating the whites until glossy.

Step 3

In the top half of a double boiler; beat the egg yolks until thick. Beat in 1 cup of the sugar, the flour, and salt. Mix thoroughly. Add the boiling water slowly, stirring constantly. Stir in the vinegar.

Step 4

Cook egg yolk mixture over hot water until mixture is thick and smooth. Stir in the salt and the lemon juice. Pour the batter into one 9 inch baked pie shell. Cover top of pie with meringue.

Step 5

Bake at 325 degrees (165 degrees C) for 20 minutes. Allow to cool before serving.