Ranch Kitchen Vinegar Pie

READY IN: 40mins




  • Place egg yolks in top of double boiler over medium heat. Add sugar and salt. Gradually add boiling water, stirring constantly.
  • Add vinegar and cornstarch dissolved in the cold water. Cook over boiling water til thick and smooth, about 12 minutes. Stir to prevent scorching. Do not undercook or filling will have a raw taste.
  • Remove from heat. Add lemon extract and stir til filling is smooth and blended, scraping sides of saucepan with a spatula.
  • Pour hot filling into pie shell. Top lukewarm filling with meringue: Be sure the 3 egg whites are room temperature. Beat with 1/4 teaspoon cream of tartar, 1/4 teaspoons salt, 1/2 teaspoons vanilla in mixer at medium speed only til frothy.
  • Gradually add 6 tablespoons of sugar, beating at high speed until glossy peaks form.
  • Spread meringue to edges of filling in shell to seal the crust. Mound the rest on top and distribute.
  • Bake in 350°F oven 12-15 minutes, until meringue is lightly browned.
  • Let cool at least 30 minutes before cutting. After 30 minutes, put the pie in the fridge until ready to eat.