2 lg. lemons
1 tsp. vanilla
2 tbsp. flour
1 1/2 c. sugar
1 1/4 c. flour
Dash of salt
1/4 lb. butter

1 1/4 c. flour
3 tbsp. cold water
1/8 lb. butter
Dash of salt

Peel yellow skin from lemon and grate. Remove seeds. Cook over low flame with sugar. When sugar melts, add butter.

In separate bowl, add little water to flour until thickened. Add flour mixture to lemon mixture. Cook until thick. Allow to cool. Separately beat egg yolks, add to lemon mixture. Add vanilla, mixing well. Fill 10-inch deep pie shell and sprinkle with sugar. Bake in 350 degree oven for 20 minutes or until brown.

PIE SHELL: Sift 1 1/4 cups flour with salt, mash with butter until coarse. Add water. Mix with fork. Turn on floured pastry board and roll. Place at bottom of pie pan before filling.