1/2 c. sugar
3 tbsp. flour
1/2 c. unsweetened pineapple juice
2 tbsp. lemon juice
1 tsp. grated lemon peel
1 egg, slightly beaten
1 c. whipping cream

Combine sugar and flour, gradually stir in fruit juices and lemon peel. Cook over medium heat, stirring constantly, until mixture thickens. Cook 2 additional minutes. Blend a little of hot mixture into egg, return all to saucepan. Cook 1 minute. (Do not boil.) Cover and chill. Whip cream in a chilled bowl with chilled beaters until stiff peaks form. Add chilled lemon mixture and beat only until well blended. Use as a filling for cream puffs. Makes 3 cups, enough for 12 cream puffs.