“This is a combination of recipes and I finally hit on something that everyone in my family likes. It tastes somewhat like lemon meringue.”

Ingredients Nutrition


  1. Prepare whatever pie crust you are using and blind bake it until it’s light golden brown. The filling needs to go in a hot pie shell so start preparing your filling when the crust has about 20 minutes left to bake.
  2. Make filling while pie shell bakes. Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 1 cup sugar in a 1 quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add a small amount, about 2 tablespoons, to the egg mixture and mix well. Add another 2 to 3 tablespoons and mix well. Add the rest of the flour mixture to egg mixture in a slow stream, whisking constantly.
  3. Pour filling back into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into the hot pie shell. Do not overfill, you may have a bit of filling left.
  4. Reduce oven temperature to 350°F Cover rim of crust with a pie shield or foil to prevent overbrowning. Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon and freshly ground nutmeg. If desired garnish with whipped cream.

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