In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat. Gradually stir 1 cup hit filling into egg yolks; return all the pans, stirring occasionally. Bring to a gentle boil; cook and stir for 2 minutes.

Remove from the heat; stir in lemon juice. Keep warm.

For meringue, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.

Pour hot filling into pastry shell. Spread meringue over hot filling, sealing edges to crust.

Bake at 350°F for 15 minutes or until meringue is golden brown. Cool in a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.