3/4 c. sugar
1/4 c. flour
1/2 tsp. salt
1 lb., 4 1/2 oz. can crushed pineapple, drained
1 c. sour cream
1 tbsp. lemon juice
2 slightly beaten egg yolks
9 inch baked pastry shell
2 egg whites (for meringue)

In saucepan, combine sugar, flour and salt. Stir in next 3 ingredients. Cook and stir until mixture thickens and comes to a boil; cook for 2 minutes. Stir small amount of hot mixture into beaten egg yolks; return to hot mixture stirring constantly for 2 minutes. Spoon into cooled pastry shell and spread meringue on top, sealing meringue to crust. Bake at 350 degrees for 12 to 15 minutes.