Prepare pie crust.
Into 2 quart saucepan, measure cornstarch, 1 cup sugar and 1/8 teaspoon salt.
Stir together.
Mix reserved pineapple liquid with warm water to make 1 1/2 cups.
Stir into saucepan, add lemon peel and lemon juice.
Cook over medium heat, stirring until mixture boils.
Remove from heat.
In small bowl with wire whisk or spoon, beat egg yolks, then stir in small amount of hot liquid.
Slowly pour egg mixture into sauce, stirring rapidly to prevent lumping.
Return to heat, cook stirring until thickened. (do not boil) .
Add butter to thickened mixture and stir until melted and thoroughly blended.
Fold in drained pineapple.
Blend well.
Pour mixture into pie crust. Preheat oven to 4 deg F.
Make meringue Topping with egg whites.
Spread meringue over filling, touching pie crust.
Bake 1 minutes or until golden.
Egg White meringue Topping: Have egg whites at room temperature.
Be sure bowl and beaters are clean,dry and chilled.
In small bowl with mixer at high speed, beat egg whites and salt until soft peaks form.
At high speed, sprinkle in sugar, 2 tablespoon at a time, beating after each addition until sugar is dissolved.
Rub a bit of meringue between fingers.
If it does not feel grainy, sugar is dissolved.
Whites should stand in stiff, glossy peaks.
With back of spoon, spread meringue over filling.
Seal to pie crust all around edge.
Swirl up points to make attractive top.
Bake 1 minutes or until golden .
Cool away from drafts.
Note: For holidays add a drop or two of food colouring to meringue such as green for St Patrick's. Red for Christmas. etc.
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