1 Pastry shell, 9″, baked 1/2 ts Lemon extract
1 pk Unflavored gelatin 1 ts Lemon rind, fresh, grated
1/2 c Cold water 1/8 ts Salt
4 Eggs, separated 1 1/2 c Macadamia nuts, chopped
1/2 c Sugar 1/2 c Heavy cream
1/2 c Boiling water 2 tb Confectioners’ sugar
1 tb Rum extract 1/2 ts Vanilla
In custard cup, soften gelatin in cold water. Set aside the cup in
hot water until the gelatin dissolves. In small mixing bowl, beat
egg yolks until thick and lemon-colored. Slowly add one-half of the
sugar and continue beating until yolk mixture forms ribbons when
beaters are lifted. Add the boiling water while beating constantly.
Pour mixture into a medium saucepan, and place over low heat. Stir
until custard will coat the back of a spoon.(Do not let custard
boil.) Remove custard from heat and stir in gelatin. Add rum and
lemon extract and lemon rind. Chill stirring occasionally. In large
mixing bowl with clean beaters, beat egg whites and salt until
frothy. Sprinkle in remaining sugar gradually and beat until egg
whites form stiff peaks. Stir about one fourth of the egg whites
into the custard. Pour the remaining custard over the egg whites,
folding in gently. Fold in 1 1/4 cups of the macadamia nuts. pour
filling into pie shell and refrigerate, at least several hours. Just
before serving, whip the heavy cream in small, chilled bowl until
thick. Add sugar gradually, then vanilla. Spread whipped cream over
pie and garnish with remaining nuts.
Yields
9 ” pie, ser
