Line a pie plate with fine crumbs of vanilla wafers or graham crackers. Dot all over with tart berry jam. Over the jam pour the filling made by mixing the milk, lemon juice, 2 egg yolks, and lemon rind together in a seperate bowl. This mixture becomes a smooth custard as it is stirred together; it requires no cooking. Cover with a meringue made by beating the 2 egg whites stiff and beating in the sugar gradually. Bake in a slow oven (325ø) for 15 to 20 minutes, or until meringue is delicately browned. Serve cold.
from "Sunset Cook Book of Favorite Recipes", 1949, edited by Emily Chase
