Frozen Lemon Pie

• 1/2 c. vanilla wafers, crushed (enough to line 9-inch pie dish)
• 3 eggs, separated
• juice and grated peel of 2 lemons
• 1 c. whipping cream
• 1/2 c. sugar
• Flaky Pastry (for a single-crust 9-inch pie)
• 1 c. sugar
• 2 Tbsp. all-purpose flour
• 1 c. buttermilk
• 3 eggs, lightly beaten
• 1/3 c. butter or margarine, melted and cooled
• 1/2 tsp. grated lemon peel
• 1 1/2 Tbsp. fresh lemon juice
• 1/4 tsp. ground nutmeg
• 1 (11 oz.) pkg. pie crust mix
• 1/2 c. (1 stick) butter, softened
• 3/4 c. firmly packed light brown sugar
• 3/4 c. light corn syrup
• 1/4 c. honey
• 4 eggs, beaten
• 1 tsp. vanilla
• 1 (5 oz.) can Macadamia nuts, coarsely chopped or 1 c. shelled cashews or walnuts
• whipped cream (optional)

1. Prepare pie crust following label directions; roll out.
2. Cut into 16 (4 1/2-inch) rounds.
3. Fit into 3 1/2-inch tart pans.
4. Beat butter and sugar in large bowl with electric mixer until creamy. Beat in corn syrup and honey, then eggs and vanilla.
5. Stir in nuts.
6. Place about 1/4 cup filling in each tart shell.
7. Place on cookie sheet.
8. Bake in a hot oven (400u0b0) for 15 minutes or until golden brown.
9. Cool before serving.
10. Decorate with whipped cream, if you wish.
11. Makes 16 tarts.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=467053 (may not work)