APPLE MERINGUE

Twelve apples, 2 oz. candied peel, ½ lb. stoned raisins, 4 eggs, 5 oz. sugar, 2 lemons. Stew the apples, and rub through sieve; put in peel, raisins, and as much sugar as is required: turn into battered piedish and bake in slow oven for half and hour, keeping dish covered. Beat whites of eggs to a stiff froth with rest of sugar and lemon juice; lay this on top in little heaps; put back in oven until set and a light brown. Serve cold with cream or custard.