Brought to us by John
A basic pie pastry, blind-baked in a 9-inch pie pan and cooled
For the filling
2 cups water
1/2 cup all-purpose flour
2 cups sugar
2 eggs, beaten until frothy
6 tablespoons apple cider vinegar
2 teaspoons Limoncello, or other lemon-flavored liqueur, or lemon extract
For the meringue
3 egg whites
3 tablespoons sugar
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Preheat the oven to 350 degrees F.
In a heavy 2-quart saucepan, bring the water to a boil. In a small bowl, combine the flour and sugar, tossing with a fork to blend. Add the flour-sugar mixture to boiling water and cook, whisking often, until thickened, about 6 minutes. Remove from heat and slowly add the eggs, whisking vigorously. Return to medium-low heat and cook, whisking, until velvety smooth, about 3 minutes. Add the vinegar and lemon extract and whisk just to blend.
Pour into the cooled pastry shell and prepare the meringue.
For Meringue:
Beat the whites until stiff, add 4 tablespoons sugar, then spread over pie.
Brown meringue lightly by placing the pie under a broiler for a very short amount of time.
Refrigerate until set, about 3 hours.
Source: Food Network.com
