Beat egg whites & castor sugar till stiff-add
sugar gradually. Keep aside.
Beat custard with yolks & cornflour. Stir in
rind. Spoon mixture into ovenproof bowl. Top with
egg white (meringue). Sprinkle with nuts. Bake @
140*C for 45 minutes or until merinue has dried out.
Leave to cool. Chill before serving.