Make this traditional dessert using basic pantry ingredients. The tart lemony-flavored custard, topped with meringue, is a southern tradition.

Southern Vinegar Pie

1 cup granulated sugar
1/4 cup vinegar, white distilled or apple cider
2 teaspoons lemon extract
2 tablespoons cornstarch
2 cups boiling water
2 large eggs, separated
3 tablespoons granulated sugar
1 (9-inch) pre-baked pie crust

1. Preheat oven to 350°F (175°C).
2. In a saucepan, mix together first addition of sugar, vinegar, lemon extract and cornstarch; slowly add boiling water, stirring constantly, until mixture becomes thick. Remove from heat and let cool, about 30 minutes.
3. When cooled, whisk in egg yolks and pour into prepared pie shell (that has been pre-baked for 10 to 12 minutes).
4. Bake for 20 minutes, or until the center is set. Remove from oven and let cool; move oven rack up closer to broiler but with enough room to accomodate pie and preheat broiler.
5. Beat egg whites until they begin to hold soft peaks, then gradually add second addition of sugar while beating. Continue until all sugar is incorporated and egg whites are holding stiff, glossy peaks. Spread meringue on top of baked pie, randomly drawing spatula up to form little peaks; place under broiler until top is lightly browned, about 5 minutes.

Makes 6 to 8 servings.