1 c. plus 6 TBSP. sugar, divided
2 tbsp. cornstarch
1/8 tsp. salt
20 oz. Crushed pineapple, undrained
3 eggs, separated
1 tbsp. lemon juice
1/4 tsp. cream of tartar
1 pastry shell (9 inches), baked

Preheat oven to 350°F.

In a saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in lemon juice. Keep warm.

For meringue, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 TBSP. at a time, on high until stiff peaks form. Pour hot filling into pastry shell. Spread meringue over hot filling, sealing edges to crust.

Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.

Yields 6-8 servings.