Lemon Pie (No. 3.)
3 eggs.
1 great spoonful butter.
¾ cup white sugar.
Juice and grated peel of lemon.
Bake in open shells of paste.
Cream the sugar and butter, stir in the beaten yolks and the lemon, and bake. Beat the whites to a stiff méringue with three tablespoonfuls powdered sugar and a little rose-water. When the pies are done, take from the oven just long enough to spread the méringue over the top, and set back for three minutes. This mixture is enough for two small, or one good-sized pie.
Eat cold.