Lemon Trifle

From 1922:

Take 1 large sponge cake (sliced), 1 quart milk, 3 eggs, whites and yolks separate, 5 large tablespoonfuls of pounded white sugar, 1 lemon (all the juice and a quarter of the rind) very finely grated; essence of lemon to flavor the meringue. Slice the cake and arrange it in a deep glass dish, then pour over it a teacupful of hot milk to soak it. Well beat the yolks of the eggs, and stir with them 4 tablespoonfuls of sugar. Heat the rest of the milk, and pour it on the eggs by degrees, stirring all the time; return it to the saucepan, and continue stirring till it thickens; let it cool a little, add the strained juice of the lemon, and pour over the sponge cake. When perfectly cold heap upon it a meringue made of the whites of the eggs whipped to a stiff froth, sweetened with the other tablespoonful of sugar and flavored with essence of lemon and rind. The meringue should be made just before serving.