1 pint buttery round crackers
3/4 cup lite sour cream
1 egg, beaten
1 onion, diced
2 tablespoons cornstarch
2 tablespoons white sugar
1 teaspoon lemon zest
4 teaspoons all-purpose flour
1 teaspoon butter or margarine, softened
1 (10 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix buttery round crackers, sour cream, egg, onion, cornstarch, sugar, lemon zest, flour, and butter. Mix together, then spread into a 9x13 inch baking dish.
Bake in preheated oven for 1 hour, then remove from oven and cover with foil to allow crust to cool.
In the same pan, place pineapple in the melted butter mixture and sprinkle top of pineapple with crushed pineapple.
Bake uncovered for 40 minutes, then remove foil and bake for another 2 hours. Cover with foil and bake for another 30 minutes.
Cool for at least 3 hours before removing foil and slicing into 1/4 inch slices. Garnish slices with sliced pineapple.
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