Ingredients
- 400 deg
- 4 eggs
- 4 egg whites
- 1 lemon
- 1,900 ml saucepan
- 350 ml stir saucepan (into)
- 240 gr pineapple (crushed)
- 200 gr sugar
- 200 gr sugar
- 45 gr cornstarch
- 16 ml lemon juice
- 14 gr butter
- 1 gr salt
- 1 gr sal stir (together)
Make Meringue Topping with egg whites. Spread Meringue over filling, touching pie crust. Bake 10 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 10 minutes or until golden . Cool away from drafts. JM. Note: For holidays I sometime add a drop or two of food colouring to meringue Such as green for St Patrick's. Red for Christmas. etc. ----
