Passover Pineapple Cheese Kugel

6 eggs
2 cups milk
6 matzah boards, broken
1 pint cottage cheese
1 - 8 ounce can crushed pineapple, drained
3/4 cup sugar
1/4 cup margarine, melted
1/4 cup cinnamon sugar
3 tablespoons lemon juice
1 tablespoons grated lemon rind
dash of salt

Topping:

2 cups sour cream
2 tablespoons sugar
1 tablespoon lemon juice

Beat together the eggs, milk and cottage cheese. Add lemon juice, lemon rind, sugar, salt and pineapple. Moisten the matzah and drain. Add the matzah to the egg mixture and mix. Pour mixture into casserole dish and drizzle with melted margarine. Sprinkle the cinnamon sugar on top. Bake abt 350 degrees for about one hour.

Just before serving, mix together the sour cream, sugar and lemon juice. Put topping on kugel and bake at 450 for 10 more minutes. Cut and serve.