Beat egg yolks slightly; add salt and ½ c. sugar and beat a little more. Add pineapple juice (drained from crushed pineapple) and lemon juice. Cook over hot, not boiling, water until custard coats the spoon; stir constantly while cooking. Add the pineapple and cool.
Make a meringue with egg whites and 2 tblsp. sugar. Fold in the pineapple custard, lemon peel and