Ingredients
- 1 1/4 cups sugar
- 1/4 cup plus 1 tablespoon cornstarch
- 2 tablespoons butter or margarine
- 1 teaspoon grated lemon rind
- 1/2 teaspoon salt
- 4 eggs, separated
- 2 cups boiling water
- 2 cups chopped fresh pineapple
- 3 tablespoons lemon juice
- 1 baked (9-inch) pastry shell
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
How to Make It
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Combine 1 1/4 cups sugar, cornstarch, butter, lemon rind, salt, and egg yolks in a heavy saucepan; stir well. Pour boiling water over sugar mixture, stirring well. Cook over medium heat 5 minutes or until thickened and bubbly, stirring constantly. Remove from heat. Stir in pineapple and lemon juice. Pour filling into pastry shell.
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Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over warm filling, sealing to edge of pastry. Bake at 350° for 10 to 12 minutes or until golden brown. Cool to room temperature.
Oxmoor House Homestyle Recipes
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