Put the undrained pineapple, sugar and lemon juice in an electric blender goblet and blend until a smooth puree. Pour into a freezer container and freeze until mushy.
Turn the pineapple mixture into a chilled bowl and beat well until the ice crystals are broken down. Whisk the egg white until stiff and fold into the pineapple mixture. Spoon into six freezerproof serving dishes, cover and freeze.
Allow to 'come to' for 15 minutes in the refrigerator before serving with Almond tuiles.