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1
Prepare pie crust.
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2
Into 2 quart saucepan, measure cornstarch, 1 cup sugar and 18 teaspoon salt.
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3
Stir together.
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4
Mix reserved pineapple liquid with warm water to make 1 1/2 cups.
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5
Stir into saucepan, add lemon peel and lemon juice.
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6
Cook over medium heat, stirring until mixture boils.
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7
Remove from heat.
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8
In small bowl with wire whisk or spoon, beat egg yolks, then stir in small amount of hot liquid.
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9
Slowly pour egg mixture into sauce, stirring rapidly to prevent lumping.
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10
Return to heat, cook stirring until thickened.
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11
(do not boil) .
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12
Add butter to thickened mixture and stir until melted and thoroughly blended.
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13
Fold in drained pineapple.
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14
Blend well.
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15
Pour mixture into pie crust.
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16
Preheat oven to 400 F.
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17
Make Meringue Topping with egg whites.
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18
Spread Meringue over filling, touching pie crust.
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19
Bake 10 minutes or until golden.
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20
Egg White Meringue Topping: Have egg whites at room temperature.
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21
Be sure bowl and beaters are clean, dry and chilled.
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22
In small bowl with mixer at high speed, beat egg whites and salt until soft peaks form.
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23
At high speed, sprinkle in sugar, 2 tablespoon at a time, beating after each addition until sugar is dissolved.
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24
Rub a bit of meringue between fingers.
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25
If it does not feel grainy, sugar is dissolved.
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26
Whites should stand in stiff, glossy peaks.
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27
With back of spoon, spread meringue over filling.
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28
Seal to pie crust all around edge.
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29
Swirl up points to make attractive top.
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30
Bake 10 minutes or until golden .
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31
Cool away from drafts.
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32
Note: For holidays add a drop or two of food colouring to meringue such as green for St Patrick's.
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33
Red for Christmas.
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34
etc.
