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Put 6 egg whites, ½ tsp. vanilla, 1 ½ tsp., fresh lemon juice and ¼ tsp. salt in a large bowl.
Beat these ingredients until stiff.
Add 2 c. sugar gradually.
Grease bottom only of a glass 9x13 pan. Spread in egg mixture. Bake at 275 degrees for one hour. Open oven door for one minute. Then, shut off the heat and leave in the oven overnight.
Next day, make the custard Combine 6 egg yolks, 6 Tbsp. fresh lemon juice, 1 Tbsp. cornstarch, ¼ tsp. salt and ¾ c. sugar in a sauce pan.
Beat all ingredients together.
Add ½ c. drained crushed pineapple.
Cook all these together until thick, stirring often.
When cool, fold in 12 oz. Cool Whip (lite) and 2 Tbsp. powdered sugar. Put on top of baked meringue.
Store overnight in the refrigerator.
Serve with a little dab of Cool Whip (lite). Top with maraschino cherry. Add the 12 oz. Cool Whip (lite) instead of 1 ½ c. whipping cream to make it a low calorie dessert.
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