4 egg yolks
1/2 c. granulated sugar
1/4 tsp. salt
1/4 c. crushed (drained) pineapple
1 tbsp. lemon juice
1 tsp. grated lemon rind
4 tbsp. lemon jelly powder
1/2 c. boiling hot pineapple juice
Crushed pineapple for top of pie

MERINGUE:

4 egg whites
1/2 c. granulated sugar
1/4 tsp. cream of tartar

Beat egg yolks slightly and add sugar, salt, crushed pineapple, lemon juice and grated lemon rind. Cook in double boiler, stirring occasionally, until custard coats a spoon (about 15 minutes). Add pineapple juice to jelly powder and stir well to dissolve.

Blend the gelatin mixture into the custard. Cool. Make a very stiff meringue by gradually beating the cream of tartar and sugar into the stiffly beaten egg whites. While the pineapple custard is still soft and smooth fold in the meringue and pile in cooled, baked pie shell. Cover top with bits of drained pineapple and chill about 1 hour before serving. (May be made several hours before serving.)