Lemon Pie 2

4 egg yolks
2/3 cup water
2 lemons
1-1/2 cups sugar
2 tablespoons flour
4 egg whites
1 pie pastry or two
4 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
8 tablespoons sugar

Preheat oven to 350F. Beat the yolks of eggs until very smooth. Beat the yolks a long time. Add grated rind of one lemon and sugar to yolks. Continue to beat well and stir in the flour. Add the juice of 2 lemons and the water. Stir well, and pour in pie pans lined with pastry.

The meringue:
Beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Put on pie filling, sealing to edges of pastry. Return to oven, bake 12-15 minutes or until golden. Garnish with lemon peel strips if desired. Cool completely. Store in the refrigerator.

Serves 6 to 8.

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Cajun Country -- New Iberia, Louisiana