1/4 c. sugar
1 tbsp. cornstarch
2 1/2 c. pineapple, crushed or tidbits
4 eggs
1/2 tsp. grated lemon rind
1 tbsp. lemon juice

Combine sugar and cornstarch in top of a double boiler. Stir in pineapple and juice. Cook until thickened, stirring constantly. Cover and cook 10 minutes.

Separate 3 eggs, reserve the whites for meringue topping. Combine remaining whole egg with the 3 yolks and beat together slightly. Stir in a little of the hot pineapple mixture. Cook over hot, not boiling water for 3 minutes, stirring constantly. Cool. Add lemon rind and juice. Pour into baked shell. Top with meringue made from egg whites and 6 tablespoon sugar. Bake at 325 degrees for 15 minutes.