Macadamia Chiffon Pie

Pour 1/4 cup cold water into a heatproof glass measuring cup, sprinkle in
the gelatin and let soften 2-3 minutes. Set the cup in a skillet of
simmering water and stir the gelatin over low heat until it dissolves.
Remove skillet from heat, but leave the cup in to keep the gelatin warm.
With a whisk or electric beater, beat the yolks until well blended.
Slowly add 1/4 cup of the regular sugar and continue beating until the
yolks are thick enough to fall in a ribbon when the beater is lifted from
the bowl. Beating constantly, pour in the boiling water in a thin stream
then pour the mixture into a 1 1/2 to 2 quart enemeled or stainless steel
saucepan. Stir over low heat until it thickens into a custard heavy enough
to coat the spoon. Do not let custard boil, or it may curdle. Remove the
pan from the heat and stir in the dissolved gelatin, then strain the
custard through a fine sieve set over a deep bowl and add 3 tablespoons of
the rum and the lemon peel. Let the custard cool to room temperature,
stirring occassionally to prevent it from setting.
In a seperate bowl, beat egg whites and salt with a clean whisk or beater
until they are frothy. Sprinkle in the remaining regular sugar and continue
beating until the whites form peaks. Stir about 1/4 of the whites into the
custard, then pour it over the remaining egg whites and fold together with
a spatula. Fold in 1 1/4 cup of the nuts, pour the chiffon mixture into the
pie shell and smooth the top with the spatula. Refigerate until served.
Just before serving, beat the heavy cream with a wire whisk or mixer
until it thickens. Add the superfine sugar and the remaining 2 tablespoons
rum, continue beating until the cream is stiff. With a spatula, spread the
cream over the pie, sprinkle remaining nuts over the top.