Lemon Pie, page 107

The grated rind and the juice of 1 lemon, stir together with 3/4 of a cup of white sugar, and 1 cup of water, lastly stir in 4 eggs well beaten. Bake. For frosting, beat the whites of 2 eggs to a stiff froth, with 1 table-spoonful of powdered sugar, spread over top, return to oven until browned.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.