12 eggs
1/2 cup water
2 teaspoons lemon juice
1 1/3 cups apple cider vinegar
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
6 ounces butter, diced
Grind eggs with water and lemon juice. Stir in apple cider vinegar, lemon juice, lemon zest, and vanilla extract. Cover, and refrigerate overnight.
In a large bowl, mix egg yolks, vinegar, lemon juice, lemon zest, lemon zest, and vanilla extract. Transfer mixture to an ungreased 9x13-inch baking dish and sprinkle over baking dish. Chill overnight.
Over night, mix egg whites, butter, and lemon zest in a small bowl until desired consistency is reached.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, or until eggs are set. Cool completely in refrigerator.