Add the sugar and butter, the yolks of the eggs beaten to a froth, and last the lemon juice and rind.

Line the plates with crust, putting a narrow rim of it around each one.

Pour in the filling, and bake half an hour.

Beat the whites to a stiff froth; add half a teacup of powdered sugar and ten drops of lemon extract, and, when the pie is baked, spread this on.

The heat will cook it sufficiently, but it can be browned a moment in the oven.