3 egg whites
1 cup white sugar
1 cup lemon juice
2 (8 ounce) cans pineapple juice concentrate
6 tablespoons lemon juice
2 tablespoons lemon zest
1 (8 ounce) can frozen lemonade concentrate, thawed
Preheat oven to 350 degrees F (175 degrees C).
Place egg whites on a large saucepan and boil over medium heat until foamy. Remove from heat. Beat in sugar and lemon juice and gently mix in pineapple juice concentrate. Pour into pastry shell and spread with lemon zest. Place pineapple mixture in bottom of glass serving dish. Spread lemon glaze over pineapple layer and sprinkle with lemon zest.
Bake in preheated oven for 40 minutes or until toothpick inserted in center comes out clean. Serve hot from oven.