Preheat the oven to warm 325°F (Gas Mark 3, 170°C).
In a medium sized saucepan, scald the milk over moderate heat.
Set aside.
In a medium sized mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are pale and thick.
Beat in the sugar, vanilla essence, lemon rind and kirsch.
Continue beating until the mixture is smooth.
Very gradually, beating constantly, pour in the milk.
Place the pineapple in a 2 pint [1 1/2 quart] baking dish.
Pour the custard through a strainer over the pineapple.
Cover the dish with foil.
Put the dish in a roasting tin and pour in enough boiling water to come halfway up the sides of the dish.
Place the tin in the centre of the oven.
Bake the custard for 60 to 70 minutes or until it is just set.
Ten minutes before the custard is ready, prepare the meringue.
In a medium sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form soft peaks.
Add the icing [confectioners'] sugar and continue beating until the mixture forms stiff peaks.
Remove the tin from the oven.
Spread the egg white mixture on top of the custard.
Replace the dish in the oven and bake for 15 to 20 minutes, or until the meringue is brown.