2 c. crushed pineapple, undrained
1 tbsp. corn starch
1/2 c. sugar
1 tsp. grated lemon peel
1 tbsp. butter
2 eggs, separated
1/4 c. sugar
1 (8 inch) baked pie shell

Combine crushed, undrained pineapple, corn starch, sugar and lemon peel in saucepan and cook over very low heat until thick and clear. Add butter. Beat egg yolks and blend well. Return to remainder of mixture in saucepan and cook over low heat 1 minute longer. Cool thoroughly. Pour filling into baked pie shell. Beat egg whites until stiff and gradually beat in remaining 1/4 cup sugar. Continue beating until mixture will stand in peaks. Swirl meringue over filled pie. Bake in a moderately slow oven (325 degrees) for 10 to 15 minutes or until lightly browned. Serves 6.