Pineapple Lemon Pie
|Microwaved 9 inch pie crust pastry||1|
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs), divided|
|Canned crushed pineapple||8 Ounce (1 can)|
|Egg yolks||3 , slightly beaten|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Meringue||1 Cup (16 tbs) (prepared using 3 Egg Whites)|
In small mixing bowl or 1 1/2-qt casserole, combine sugar, cornstarch, salt and 1/4 cup water.
Stir in remaining water and pineapple.
Microwave at High 6 to 8 minutes, or until thickened and clear, stirring every 2 or 3 minutes.
Mix a little hot mixture into egg yolks.
Blend yolks into remaining pineapple mixture.
Microwave at High 1 minute.
Stir in peel, juice and butter.
Cool slightly; pour into shell.
Top with meringue; microwave.