3 egg yolks
1/2 c. sugar
2 tsp. flour
2 tsp. butter
1 tbsp. lemon juice
1 to 1 1/2 c. crushed pineapple

Drain juice from pineapple and add enough water to make 1/2 cup. Boil above ingredients and pineapple juice until thick. Let cool. Add pineapple and 1 cup whipped cream or frozen whipped topping. Serve an angel food cake. The sauce keeps well in the refrigerator.