One cup of milk, yolks of four eggs, whites of four eggs, three-fourths cup of sugar, two rounding tablespoons of flour, juice and rind of one lemon.

Put the milk over the fire in a double boiler, beat the yolks of the eggs, add the sugar, beat well, add the flour, beat well. Add the lemon juice and grated rind. Stir this mixture into the hot milk, stir until quite thick, remove from the fire and add carefully the stiffly beaten whites of eggs.

Make a meringue of whites of three or four eggs, adding to them a rounding tablespoon of sugar to each white, flavor with a few drops of vanilla. Pour filling into a baked pie crust, arrange meringue on top and brown in a moderate oven. The temperature should be such that from ten to fifteen minutes will be required for browning nicely. If the meringue is made with powdered sugar, sprinkle lightly with powdered sugar before placing in the oven.