This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
8 tablespoonfuls of powdered sugar
Juice of half a lemon
Split the lady fingers and spread the flat side with jelly; dip the crust side in the sherry. Line the bottom and sides of the dish in which you wish to serve it with these lady fingers, and place the remaining lady fingers, log-cabin style, in the centre of the dish - that is, cross them so that the custard will pass between. Now put the milk on to boil in a farina boiler. Beat the yolks of the eggs and four tablespoonfuls of the sugar together until light, stir into the boiling milk, and stir continually until it thickens; take from the fire, add the vanilla, and stand aside to cool. Beat the whites of the eggs, adding gradually the remaining sugar, to a stiff froth, and then beat until they will stand alone; add the lemon, and mix thoroughly. Pour the custard over the lady fingers; heap the meringue over the top, and stand on a board in the oven a moment to brown. Brown quickly before the dish heats, or the pudding will curdle.
This will serve six persons.