3 egg yolks
1/2 c. sugar
2 tbsp. lemon juice
2 tbsp. sugar
2 c. vanilla wafer crumbs
Dash of salt
1 can (9 oz.) crushed pineapple, drained
3 stiffly beaten egg whites
2 tbsp. sugar
1 c. heavy cream, whipped

Beat egg yolks, salt and 1/2 cup sugar. Add syrup from pineapple and lemon juice. Cook over hot (not boiling) water until mixture coats spoon, stirring constantly. Add pineapple. Cool.

Make a meringue of egg whites and 2 tablespoon sugar. Fold in whipped cream and custard mixture. Coat sides and bottom of greased refrigerator tray with wafer crumbs (reserve 2 tablespoons of crumbs to sprinkle on top). Pour mixture into tray, sprinkle crumbs on top. Freeze 3 to 4 hours.