Ingrédients pour Vinegar Pie Custard Style
- 4 Egg Yolks
- 1 1/4 cups Sugar
- 1/4 teaspoon Salt
- 1 1/2 cups Boiling Water
- 1/4 cup Cider Vinegar
- 3 tablespoons Cornstarch
- 1/4 cup Water (cold)
- 1 1/2 teaspoons Lemon Extract
- 4 Egg Whites
- 1 (9 inch) Pie Crust, baked
- 1/2 teaspoon Cream of Tartar
- 1/4 cup Sugar (for meringue)
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Comment préparer Vinegar Pie Custard Style
- In the top of a double boiler, whisk together egg yolks, sugar, and salt until well combined.
- Gradually whisk in the boiling water, ensuring constant stirring to prevent scrambling.
- In a separate small bowl, whisk together cornstarch and cold water until smooth; this creates a slurry.
- Whisk the cornstarch slurry into the egg yolk mixture. Continue to cook over simmering water, stirring constantly, until the custard thickens considerably, about 12 minutes. The custard should coat the back of a spoon.
- Remove from heat and stir in the vinegar and lemon extract until thoroughly blended.
- Pour the hot custard filling into the prepared pie shell.
- **Make the Meringue:** In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Spread the meringue evenly over the warm custard filling, sealing the edges to the crust to prevent shrinkage.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly golden brown.
- Let the pie cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
100g
Fat
12g
Carbs
13g
