Vinegar Pie (Custard Style)

READY IN: 27mins
Recipe by Marg CaymanDesigns


Top Review by mollypaul

This was a very sweet, nearly lemon meringue pie that we both enjoyed. The vinegar taste mellowed into the mildest of tastes and provided the acidity of lemons. We found that the filling needed to be quite cold to be set and that the meringue topping could have used another egg white to provide a really nice cover for the top of the pie.

Ingredients Nutrition


  1. Place egg yolks in top of double boiler; add sugar and salt. Gradually add boiling water, stirring constantly.
  2. Add vinegar and cornstarch dissolved in cold water.
  3. Cook over boiling water until thick and smooth, about 12 minutes.
  4. Remove from heat. Add lemon extract. Stir until filling is smooth and blended, scraping sides of pan.
  5. Pour hot filling into pie shell.
  6. Top lukewarm filling with meringue, spreading to edges and sealing to crust. Bake at 350 degrees F for 12-15 minutes or until meringue is lightly brown.

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