1 tablespoon flour (3)
4 tablespoon sugar (12)
4 eggs separate (12)
1½ large lemon (4½)
2 tablespoon boiling water (6)
Cream egg yolks, sugar and flour until very light, add lemon juice and grated rind. Put in double boiler and cook until consistency of thick cream. Remove from give - add 2 tablespoon, boiling water. Have egg whites beaten very stiff with 2 tablespoon sugar. Fold half into lemon cream, reserving other half for meringue. Put into baked shell - cover with meringue and bake in very slow oven until brown. ( ) = double measurement is for large.
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