Pineapple Meringue Pie

Combine cornstarch, ½ cup sugar, salt and undrained pineapple in saucepan. Cook over low heat, sstirring constantly until clear and thick. Beat egg yolks; add a little of the hot mixture to yolks, return to saucepan with lemon juice. Cook 1 minute. Pour into pie shell. Prepare Meringue. Beat egg whites until frothy. Slowly add the ½ cup sugar and continue beating until stiff peaks form. Spread meringue over the hot filling, spreading to the crust. Bake at 400 for 10 minutes, or until nicely browned.