1/2 c. Crisco
1 1/2 c. flour
4 tbsp. ice water
1 tsp. salt

For crust, combine and place into 10 inch pie pan. Bake at 400 degrees for 15 minutes until browned. Cool.

FILLING:

1 c. sugar
1/2 c. flour
1 1/2 c. water
1 tsp. lemon or orange rind
1/3 c. lemon juice
1/2 tsp. salt
3 egg yolks
8 oz. can crushed pineapple and juice
1 tbsp. butter

Blend sugar, flour, salt and lemon rind. Add slightly beaten yolks and water. Add pineapple and butter. Cook in sauce pan over medium heat. Stir constantly until thick. Cool.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
3 tbsp. sugar

In a deep bowl, beat egg whites until frothy; add cream of tartar and sugar. Continue to beat until soft peaks form. Sprinkle crust lightly with powdered sugar to keep it from becoming soggy. Spread meringue over filling in cooled pie crust. Return to oven and brown top at 375 degrees for 10 minutes until golden brown. Cool on rack.