Pineapple Meringue Pie

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Pineapple Meringue Pie

1 cup sugar
1/2 cup all-purpose flour
1tsp lemon zest
1/2 tsp salt
1 cup water
1/2 cup lemon juice
1 small can (8 oz) crushed pineapple, undrained
3 eggs, seperated
1 tb. butter or margarine
1/2 tsp of tartar
1/3 cup sugar
1 baked pie shell, 9"

In a 2-quart saucepan, combine 1 cup sugar, flour, lemon zest and salt. Stir in water, lemon juice and undrained pineapple. Bring to a boil, stirring constantly. Continue cooking and stirring over medium heat until thickened. Beat egg yolks lightly in a small bowl: blend about 1/2 of the hot mixture. Return egg yolk minture to the hot mixture in saucepan; cook 2 minutes longer, stirring constantly. Stir in butter. Pour filling into baked pie shell

Beat egg whites and cream of tartar until frothy. Slowly add 1/2 cup of sugar and continue beating until stiff peaks form. Spread meringue over the hot filling, spreading to crust. Bake at 400° for 10 minutes, or until browned to your desire.

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