3 lg. eggs
1 1/2 c. water
1 c. sugar
7 tbsp. flour
Pinch of salt
2 tbsp. butter
4 tbsp. lemon juice
Grated rind of 1/2 lemon

Beat egg yolks with the cold water; add flour, sugar and salt sifted together. Cook in double boiler until thick. Take from stove and add lemon juice, rind and butter. Cool. Cover with meringue made by adding 2 tablespoons of sugar for each egg white. Place in a moderately slow oven (325 degrees) to brown about 30-40 minutes.