I am always looking for lemon desserts. This one is pure perfection.
I bought some chopped Macadamia nuts in Hawaii and used them in the crust,
but you could use walnuts or pecans.
1 c. flour, unsifted
1/4 c. brown sugar, packed
1/2 c. sweet butter
1/2 c. finely chopped nuts
2 T. melted butter
1 envelope unflavored gelatin
1/2 c. granulated sugar
2/3 c. water
4 eggs, separated
1/3 c. lemon juice, freshly squeezed
1 T. grated lemon peel
1/2 t. cream of tartar
1. Stir together flour and brown sugar. With a pastry blender or two knives,
cut butter into flour mixture until coarse crumbs form. Stir in nuts.
Spread mixture into a large shallow pan and bake at 350 degrees about
10 minutes or just until golden; let cool.
2. Reserve 3/4 c. crumbs for the garnish. Lightly crush remaining mixture
to form coarse, even crumbs. Mix with the melted butter; lightly press
mixture in an even layer on the bottom and up sides of a 9-inch pie pan.
If you like the crust on the crisp side, pop back in the oven (350 degrees)
for 5 minutes. Cool.
3. In a pan combine the gelatin, 1/4 c. granulated sugar, water and egg
yolks; stir together until blended. Cook, stirring, over low heat just
until mixture thickens, about 10-15 minutes. Stir in lemon juice and peel;
cool. Chill, or stir over ice water, until thick.
4. Beat egg whites with cream of tartar until frothy. Add remaining 1/4
c. granulated sugar, a tablespoon at a time, beating until stiff glossy
peaks form. Pour lemon mix- ture over egg whites. Gently fold together
until blended. Pour into pie crust.
5. Chill until set, then cover lightly with plastic wrap (don't worry
about smudging top because it will be veiled in crumbs). About 30 minutes
before serving, remove pie from refrigerator and let stand at room temperature.
Sprinke with reserved crumbs.