9" baked pie shell
1 c. sugar
1/2 c. Pillsbury Best all-purpose or unbleached flour
1 tsp. grated lemon rind
1/4 tsp. salt
1 c. water
1/ c. lemon juice
8 oz. can crushed pineapple, undrained
3 eggs, separated
1 tbsp. butter
1/4 tsp. cream of tartar
1/3 c. sugar

In large saucepan, combine 1 cup sugar, flour, lemon rind and salt. Stir in water, lemon juice and pineapple. Bring to a boil, stirring constantly; cook over medium heat until thickened (about 5 minutes). Blend a little of hot mixture into slightly beaten egg yolks; return to hot mixture in saucepan and cook 2 minutes longer, stirring constantly. Stir in butter. Pour filling in pie shell.

Heat oven to 400 degrees. In small bowl, beat reserved egg whites and cream of tartar until frothy. Gradually add 1/3 cup sugar, beating continuously until stiff peaks form. Spread meringue over hot filling; seal to edge of crust. Bake at 400 degrees for 8-10 minutes or until lightly browned. Refrigerate leftovers. 8 servings.