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1
To make the pineapple ice: Halve the pineapple lengthwise.
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2
With a grapefruit knife (or other small sharp knife), cut around the inside edges and remove the pulp, leaving 1/4-inch-thick shells.
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3
Pat the shells dry and freeze them, covered with plastic wrap.
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4
Core the pineapple pulp and cut it into 1-inch pieces.
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5
In the food processor or in a blender puree the pulp until smooth, blend in the granulated sugar and lemon juice to taste, and transfer the mixture to the ice-cube trays.
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6
Freeze the ice in the freezing compartment of the refrigerator until frozen, transfer the cubes to the food processor, and blend them until the ice is light and fluffy.
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7
Pack the ice into the pineapple shells, mounding it slightly, and freeze the shells, covered with plastic wrap, in the freezing compartment of the refrigerator until the ice is frozen.
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8
Preheat the broiler.
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9
In a bowl with the mixer beat the whites with the salt until foamy, add the cream of tartar, and beat the whites until they hold soft peaks.
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10
Add the pulverized granulated sugar, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks.
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11
Transfer the meringue to the pastry bag (fitted with a small star tip) and pipe it decoratively over the ice, covering the ice completely.
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12
Sift the confectioners' sugar over the meringue, arrange the shells on a baking sheet, and put them under the broiler about 6 inches from the heat for 30 seconds to 1 minute, or until the meringue is browned lightly.
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13
Serve the desserts immediately.
