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“Little updated twist on an classic, old-fashioned dessert!”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 pre made pie crust, blind baked in 9-inch pan and cooled
  • 2 cups water
  • 12 cup all-purpose flour
  • 2 cups sugar
  • 2 eggs, beaten until frothy
  • 6 tablespoons apple cider vinegar
  • 2 teaspoons limoncello or 2 teaspoons other lemon-flavored liqueur or 2 teaspoons lemon extract

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a heavy 2-quart saucepan, bring the water to a boil.
  3. In a small bowl, combine the flour and sugar, tossing with a fork to blend.
  4. 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.
  5. Return to medium-low heat and cook, whisking, until velvety smooth, about 3 minutes.
  6. Add the vinegar and lemon extract and whisk just to blend.
  7. Pour into the cooled pastry shell and refrigerate until set, about 3 hours.

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