Beat eggs in a 2 quart pot; add sugar and pineapple juice. Mix and bring to a boil. Remove from heat and add lemon Jello. Cool in a pan of water or ice (about 1 hour).
Put evaporated milk in the largest mixer bowl and set into freezer until ice forms around edges. Then whip in mixer until stiff peaks form.
To this, add the first mixture that has been cooling, in a slow stream and continue to beat until all is mixed together.
Pour into 2 (9") pie crust (or use vanilla crust). Refrigerate at least 2 hours before serving.
