Mix sugar, cornstarch and salt well. Add pineapple juice gradually and cook in top of double boiler, stirring constantly, until thick and smooth. Add beaten egg whites to hot mixture a little at a time, beating constantly with a rotary beater. Add flavoring and lemon juice. Cool filling and pour into baked, chilled pastry shell. Top with flavored whipped cream for serving.
Peppermint-Topped Sponge Cakes
1 cup sifted cake flour
¼ teaspoon salt
3 eggs, separated
1 cup sugar
4 teaspoons lemon juice
Sift flour, measure and sift again with salt. Beat egg yolks until thick and lemon colored. Add sugar gradually, beating well. Add lemon juice. Fold in stiffly beaten egg whites. Fold in flour gradually. Fill ungreased cup cake pans about half full of batter. Bake in moderately slow oven, 325 degrees, for about 30 minutes. Invert pans and cool cakes. Frost with boiled or seven-minute frosting and sprinkle generously with finely crushed peppermint stick candy.
Bridge Lunch
