Recipe: Vinegar Pie

1 (9 inch) pie crust, baked
1/4 cup sifted all-purpose flour
1 cup white sugar
1 cup water
3 egg yolks
1/8 teaspoon salt
1 tablespoon unsalted butter
1/4 teaspoon lemon extract
3 tablespoons distilled white vinegar
3 egg whites
6 tablespoons white sugar

Preheat the oven to 325 degrees F (165 degrees C).
Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top
of a double boiler for 15 minutes, stirring constantly, or until thickened.
Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well
with a whisk until the sugar is dissolved. Add the hot flour mixture to the
yolk mixture gradually, mixing all the time. Return to the double boiler and
cook for about 3 minutes more or until the mixture is thick and smooth.
Add the butter, extract, and vinegar. Mix well and remove from heat. Place a
piece of plastic on top of this custard.
Meanwhile, beat the egg whites until foamy and gradually add the 6
tablespoons sugar. Beat until a stiff, glossy peak is achieved.
Pour the custard filling into the prebaked shell ( the custard should still
be hot, if not, heat up a again before adding to shell). Top with the
meringue. Spread the meringue all over the top of the pie, sealing to the edges of
the crust. Place into the oven and bake until the meringue is a nice nut
brown, about 15 minutes. Traditionally, this pie is served hot.