½ lb. butter.
1 lb. sugar.
6 eggs—whites and yolks separately.
Juice of one lemon.
Grated rind of two.
1 nutmeg.
½ glass brandy.
Cream butter and sugar, beat in the yolks, the lemon, spice, and
brandy, stirring in the whites at the last.
Bake in pie-crust, open.
You may, if you wish to have these very nice, beat up the whites of
but four eggs in the mixture, and whip the whites of four more into a
méringue with four tablespoonfuls sugar and a little lemon-juice, to
spread over the top of each pie.
Eat cold. They are very nice baked in pattypans.