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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Little updated twist on an classic, old-fashioned dessert! Ingredients:
1 pre made pie crust, blind baked in 9-inch pan and cooled |
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 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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