Serve with egg custard.

Take 1 cupful breadcrumbs, juice of 3 small lemons and rind of one, 3 eggs, ¾ cupful sugar, nutmeg, piece butter as large as a walnut. Make a short pastry and line a small piedish with it. Trim the edges, put in the oven and half cook. Put breadcrumbs, yolks of eggs beaten in ½ cupful water, juice of lemons and rind, sugar, nutmeg, and mix together. Melt butter in 2 tablespoonfuls hot water and add to other ingredients. Pour into the pastry which is half cooked. Cook till pastry is brown. Beat whites of eggs, pour on top and brown slightly. Serve with egg custard.