Pineapple Meringue Tart

Follow our step-by-step guide on how to make Pineapple Meringue Tart.

1. Step 1

   Preheat your oven to 350°F (175°C).

2. Step 2

   In a large saucepan, combine 1 cup of sugar, cornstarch, and salt. Stir in the crushed pineapple along with its juice until well mixed. Bring the mixture to a boil, stirring constantly until it thickens, which should take about 2 minutes. Remove from heat.

3. Step 3

   In a separate bowl, whisk the egg yolks. Gradually add 1 cup of the hot pineapple filling to the egg yolks, stirring continuously to temper the eggs. Pour this mixture back into the saucepan with the remaining filling, stirring constantly. Bring it back to a gentle boil and cook for an additional 2 minutes. Remove from heat and stir in the lemon juice, keeping the filling warm.

4. Step 4

   In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 6 tablespoons of sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.

5. Step 5

   Pour the hot pineapple filling into the baked pastry shell. Spread the meringue over the filling, making sure to seal the edges to the crust to prevent shrinking.

6. Step 6

   Bake in the preheated oven for about 15 minutes, or until the meringue is golden brown. Allow the pie to cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before slicing and serving.