Peel and core apples and cut into fourths. Place then in a large saucepan with enough water to cover. Add the juice of the half lemon and the 2 tablespoons of the sugar. Place pan over medium heat and cook until apples are soft, about 15-20 minutes. Drain apples, transfer to a glass bowl and cover til cool, about 1/2 hour. Discard the cooking liquid.
Meanwhile prepare a custard cream. In a medium saucepan, beat the four egg yolks with 1/2 cup of the sugar until the mixture is light colored. Mix in the flour and a dash of salt and slowly mix in the warm milk, stirring constantly, until mixture is very thick. Stir in vanilla. Transfer custard to a glass bowl and set aside to cool.
Preheat oven to 250 degrees.
butter an 11x12 in. baking dish. ( A large quiche dish works well).
Mash apples coursely and mix in the 2 tablspoons sherry or dessert wine. Transfer to the prepared baking dish. cover apples with the cooled custard cream.
Prepre the meringue. Beat the 4 egg whites until soft peaks form. Add dash of salt. slowly add the remaining sugar, beating until meringue is stiff. spread the meringue on top of the custard cream and bake for 45 minutes. Meringue will be only slightly colored and soft. Remove from oven. Serve warm or at room temperature.