Lemon Meringue Pie

• 2 lemons
• 2 eggs/separate yolks from whites
• 1 tea-cupful sugar
• 1 tea-spoonful arrowroot

Take the juice of two lemons and put it into a saucepan with the grated rind of one and make up with water to ¼ pint.

Add sugar and arrowroot and stir till cooked. Cool and add yolks of eggs and heat till it thickens.

Place mixture in baked pastry flan and cover with egg whites stiffly beaten with sugar. Cook gently till white is a delicate brown.