Gradually beat in 1/4 c sugar to make stiff meringue. With same beater, beat remaining 1/3 c butter with remaining 1/2 c sugar until fluffy. Beat in egg yolks, lemon peel and juice, add vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and 2 T pineapple syrup. Fold in egg white mixture.
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