Home › Cookery › Lemon Meringue

Lemon Meringue

One pint of bread crumbs soaked in a quart of new milk. 1 cup of sugar. Yolks of 4 eggs. Grated rind of 1 lemon.

Beat these ingredients light and bake as custard. Then spread on fruit jelly or stewed apples (fresh). Froth the whites with four tablespoonfuls of sugar and juice of the lemon. Spread over the top and brown.--Mrs. Col. S. Lemon Meringue.

The rind of two small lemons and the juice of one. 2 cupfuls sugar. 1/2 cup butter. 1/2 cup cream (or sweet milk) 6 eggs, beaten separately. Leave out the whites of two eggs, which must be mixed with sugar and put on top of the pudding just before it is done. Bake in a rich paste.--Mrs. H.