Instructions: Reserve 1/2 cup juice. In a saucepan, combine sugar, flour and salt; mix well. Stir in sour cream, lemon juice, egg yolks, drained pineapple and reserved juice. Cook over medium heat until mixture thickens and boils, stirring constantly. Cover with plastic wrap and refrigerate until cool.

Preheat oven to 350 degrees. For meringue, combine 2 tablespoons of the sugar and the cornstarch in a saucepan. With wire whisk, gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute then cool completely. In medium bowl, beat egg whites, salt and vanilla until soft peaks form. Beating at high speed, gradually add remaining 6 tablespoons sugar, one spoonful at a time, and the cornstarch mixture. Beat until stiff peaks form and sugar is dissolved. Pour cooled filling into baked crust. Spoon meringue over the top and seal the edges. Bake about 15 minutes until meringue turns golden brown. Cool before serving. San Diego Union,

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