LEMON MERINGUE PUDDING

Grate the peel and squeeze the juice of lemons. Mix the cornflour

From 1922:

One cupful or sugar, 2 lemons, 2 eggs, 2 heaped tablespoonfuls of corn flour, 1 pint of water, a pinch of salt, 1oz. of butter.
Grate the peel and squeeze the juice of lemons. Mix the cornflour with a little water and stir into the boiling water. Mix in the sugar, lemon peel and juice and yolks of the eggs. Stir all in the saucepan till thick; add the butter. Pour into buttered pie dish. Beat the whites of eggs to a stiff froth, add 2 tablespoonfuls of castor sugar, and bake till a pale brown. Serve at once. The beaten whites must be piled high on the top of the pudding.