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Apple Meringue

Pare and core seven large apples and bake in a shallow plate until soft but not broken. Beat the yolks of three eggs with three tablespoonfuls of finely-powdered sugar, a little salt and a pint of scalded milk. Pour this over the baked apples, which have been piled up in the form of a pyramid. Bake until the custard is firm; then remove and allow to cool. Make a meringue of the whites of the three eggs by beating them till foamy, gradually adding three tablespoonfuls of powdered sugar and a little lemon, flavoring and beat until quite stiff. Place this over the apples and place in the oven to brown.