Lemon Pie

Grate rind of one lemon, pull off the white skin, and after rolling out your crust and putting it on the plate, slice the peeled lemon very thin and lay on the crust.
Crumble one large slice of bread, strew the crumbs over the lemon.
Beat the yolks of two eggs in a bowl with a cup of sugar and one of water and the grated rind of the lemon. Pour this slowly over the crumbs in the pie plate and bake. When cold, make a meringue of the whites of the eggs and four tablespoons of powdered sugar, spread on the pie, brown lightly, and eat very cold.