For this old-fashioned pie, lemon extract is added to the cooked and creamy vinegar custard just before it 's poured into the waiting crust. Lots of egg whites are whipped into a meringue and piled on top of the filling before it 's baked.
INGREDIENTS (for 8 servings):
- 1 1/2 cups white sugar
- 4 tablespoons all-purpose flour
- 4 tablespoons distilled white vinegar
- 3 egg yolks, beaten
- 3 egg whites
- 2 1/2 cups hot water
- 1/2 teaspoon lemon extract
- 1 teaspoon butter
- 1 (9 inch) pie crust, baked
PREPARATION:
Mix sugar and flour, add vinegar and beaten egg yolks. Mix well.
Add 1 cup hot water. Heat remaining 1 1/2 cups water to boiling and stir in egg yolk mixture. Boil mixture until thick. Remove from heat.
Add lemon extract and butter. Cool. Pour into a baked pie shell.
Preheat oven to 350 degrees F (175 degrees C). Beat egg whites until stiff; add 6 Tablespoons sugar and 1/4 teaspoon cream of tartar and continue beating until it holds a peak. Pile meringue onto filling. Bake until meringue is lightly browned, 10 - 15 minutes.