Vinegar Pie

In medium mixing bowl combine the sugar, corn starch and salt with a whisk (this will help the corn starch from lumping). Add the eggs and lemon juice. Mix into a thick paste.

In a medium saucepan bring the vinegar and water to a simmer. Pour a quarter of the hot liquid into the egg/sugar slurry and whisk until smooth. Pour the remaining liquid into the mixing bowl and gently whisk until thoroughly combined. Return all of the mixture back to the saucepan and continue heating, gently whisking continually, until the mixture begins to thicken. Continue for one more minute and then remove from heat. Add the butter and whisk until the butter is melted and combined. Pour into a pre-baked pie shell and allow to cool to room temperature.