Lemon Méringue Pie.
3 eggs; 1 great spoonful of butter; ¾ cup of white sugar. Juice and grated peel of 1 lemon.
Cream butter and sugar; beat in yolks and lemon, and fill one large open shell of paste, or two small ones. Beat the whites to a stiff méringue, with three tablespoonfuls of powdered sugar, and a little rose-water. When the pies are done, draw to the door of the oven, spread quickly with this mixture, and shut them in again for three minutes. Eat cold.
Third Week. Friday.