1 1/2 cups white sugar
1 teaspoon lemon zest
5 tablespoons lemon juice
2 tablespoons lemon zest
2 tablespoons lemon zest
3 tablespoons lemon juice
4 teaspoons lemon zest
1 teaspoon vanilla extract
In a small saucepan, combine sugar, lemon zest, lemon juice and lemon zest. Mix well. Place lemon zest in a small saucepan, and stir in lemon zest. Bring mixture to a boil over high heat. Simmer, stirring constantly, about 10 minutes.
Add lemon juice and lemon zest and mix until thoroughly combined. Stir in vanilla extract. Pour into the prepared pie crust or crepe dish. Chill, and refrigerate until serving.