Pineapple Meringue Pie

Pineapple meringue pie

1¼ cups sugar

¼ cup plus 1 tablespoons cornstarch

2 tablespoon butter

1 teaspoon grated lemon zest

½ teaspoon salt

4 eggs, separated

2 cups boiling water

2 cups chopped fresh pineapple

3 tablespoons lemon juice

1 baked (9 inch) pastry shell

¼ teaspoon cream of tartar

¼ cup sugar

Combine 1¼ cups sugar, cornstarch, butter, lemon zest, salt, and egg yolks in a heavy saucepan; stir well. Pour boiling water over sugar mixture, stirring well. Cook over medium heat for 5 minutes or until thickened and bubbly, stirring constantly. Remove from heat. Stir in pineapple and lemon juice. Pour filling into the pastry shell. 

Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add ¼ cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over war filling, sealing to edge of pastry. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Cool to room temperature. Yield: on a 9 inch pie.