Ingredients:
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 cup water
- 1/3 cup lemon juice
- 1 small can (8 ounces) crushed pineapple, undrained
- 3 eggs, separated
- 1 tablespoon butter or margarine
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
- 1 baked pie shell, 9-inch
Preparation:
In a 2-quart saucepan, combine 1 cup sugar, flour, lemon zest and salt. Stir in water and lemon juice then undrained pineapple. Bring to a boil, stirring constantly. Continue cooking and stirring over medium heat until thickened. Beat egg yolks lightly in a small bowl; blend about 1/4 of the hot mixture. Return egg yolk mixture to the hot mixture in the saucepan; cook 2 minutes longer, stirring constantly. Stir in butter. Pour filling into baked pie shell.
Prepare meringue. Beat egg whites and cream of tartar until frothy. Slowly add 1/3 cup sugar and continue beating until stiff peaks form. Spread meringue over the hot filling, spreading to crust. Bake at 400° for 10 minutes, or until browned.
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