Tropical Lemon Meringue Soup

1. 1

   Drain syrup from pineapple and add water to measure 2 cups liquid.

2. 2

   Stir cornstarch, salt and 2 tablespoons sugar together in a saucepan.

3. 3

   Blend in liquid.

4. 4

   Bring to a boil, stirring.

5. 5

   Cook until slightly thickened, about 2 minutes.

6. 6

   Beat egg yolks lightly.

7. 7

   Stir a little of the hot mixture into yolks, then combine with remaining soup.

8. 8

   Stir over low heat about a minute or two longer.

9. 9

   Do not allow mixture to boil.

10. 10

    Remove from heat and stir in lemon juice.

11. 11

    Cover and chill.

12. 12

    Shortly before serving, beat egg whites to soft peaks.

13. 13

    Gradually beat in remaining 4 tablespoons sugar.

14. 14

    Fold half the meringue into the chilled cooked mixture.

15. 15

    Add drained pineapple chunks.

16. 16

    Spoon into chilled serving bowls.

17. 17

    Top each serving with a spoonful of the remaining meringue.

* Per serving · 4 servings · Values may vary.

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