4-1/2 cup cold water
6 fresh lemons
1 teaspoon salt
2 teaspoon vanilla
2/3 cup cornstarch
2 cup plus 2 tablespoon sugar
6 eggs, separated
1 teaspoon cream of tartar
Squeeze lemons into small bowl and remove seeds. Grate each lemon peel and fine part of grater; set aside. Beat egg yolks with 1 cup cold water. Mix cornstarch, sugar and salt with 1 cup cold water stirring until smooth; add rest of water, lemon juice and lemon peel. Cook over medium heat in a double boiler until mixture begins to thicken slightly.
Add beaten egg yolks; cook until desired thickness is maintained. Stir in vanilla and set aside to cool with waxed paper covering mixture to prevent clotting on top. Fold into 2 prebaked pie shells. Spread meringue made from egg whites over top.
Lemon Pie Meringue:
6 egg whites
2 tablespoon sugar
1 teaspoon cream of tartar
Beat egg whites on high speed of mixer until peaks are formed; fold in 2 tablespoons sugar and cream of tartar; beat again until peaks are formed once again. Spread over pie mixture and bake at 350 degrees until meringue is lightly browned.