One cupful sugar, 1 tablespoonful butter, 2 eggs, 2 tablespoonfuls cornflour, 2 lemons. Mix cornflour and rind of lemons to a paste with a little cold water. Pour 2 breakfastcupfuls of boiling water on to it and set on stove to cook for a few minutes. Remove from fire and stir into the well-creamed sugar, butter and yokes of eggs. Next stir in the juice of the lemons and pour into a glass dish to cool. Not more than an hour before serving make a very sweet meringue with the whites and eggs and six teaspoonfuls of sugar, adding one teaspoonful at a time, and beating well. Place in any decorative form on top or pudding and serve cold.