1 cup currants
1/4 cup flour
1 cup sugar
2 egg yolks
2 tablespoons water

Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants, drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover with Meringue (below). Cook in slow oven until delicately browned.

Meringue:

Whites of 2 eggs
1/2 tablespoon lemon juice
2 tablespoons powdered sugar
1/4 teaspoon vanilla

Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.