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Lemon Custard Pie

To make the filling use three eggs; one large or two small lemons; one and one-half cups of sugar; one-half cup of water; one and one-half cups of milk; one tablespoon of melted butter. Separate the yolks of the eggs from the whites, rub the sugar and yolks to a cream, and add the water and then the milk. Stir all well together, then put in the melted butter; and when everything is ready to put the filling in the crust, add the lemon juice and the grated rind. When added in this way the acid will not curdle the milk. Bake for three-fourths of an hour. Use puff paste. Whip the whites of the eggs to a stiff froth, add a tablespoon of sugar, spread the mixture on top of the pies when baked, return them to the oven and brown the whites lightly. To be eaten cold.