3 eggs, separated
1 c. sugar
1/4 c. & 1 tbsp. all-purpose flour
2 (8 oz.) cans crushed pineapple with juice
1 tsp. lemon juice
1/8 tsp. salt
1 tbsp. butter
Baked pie shell
1 tbsp. water
1/4 tsp. cream of tartar
1/4 c. & 2 tbsp. sugar
3/4 tsp. vanilla

Beat egg yolks, combine yolks with 1 cup sugar, flour, pineapple, lemon juice and salt in a heavy saucepan. Cook, stirring constantly 8-10 minutes or until thickened. Remove from heat, add butter and cool slightly. Pour in baked shell.

Combine egg whites, water and cream of tartar in small mixing bowl. Beat until soft peaks form, gradually add 1/4 + 2 tablespoons sugar, 1 tablespoon at a time beating until stiff peaks form and sugar is dissolved (2-4 minutes). Add vanilla and seal to edge of pastry. Bake at 400 degrees until lightly browned.