Put the milk in a saucepan to cook, add the cinnamon stick, the lemon rind, and the sugar. You must stir the milk until it begins to cook. Allow to cook for several minutes stirring constantly.

Once cooked put the milk in the freezer section of the refrigerator. Allow to cool but not to freeve. Keep an eye on it so it geets very cold without freezing.

Put the four egg whites in a very dry bowl and with a whisk beat briskly until you have a meringue. In order for the meringue to rise you must have a very dry bowl and clean egg whites with no yolk at all. When you have it very fluffy begin to add the powdered sugar little by little using a spoon so it gets well blended.

Remove the refrigerated milk and add the meringue and mix well. Return to the refrierator until it is to be served.

When you serve this dessert it should be in gobblets and add the ground cinnamon on top. To serve you may want to decorate with a vanilla waffer type cookie.