1/2 cup pecans, chopped
1/2 cup almond flour
4 tablespoons butter, cut into small pieces
1 tablespoon water
2 tablespoons honey
3 egg yolks
1/2 cup honey
1/4 cup lemon juice
grated rind of one lemon
3 egg whites, beaten stiff
1 cup SCD French cream (I made mine from half and half)
1. CRUST: Mix, press in 9" pie pan, bake at 325 F. for about 15 minutes.
2. FILLING: In top of double boiler combine egg yolks, honey, lemon juice, and grated lemon rind.
3. Cook until thick. Cool.
4. Fold in egg whites and SCD French cream.
5. Pour filling into crust. Freeze til firm. Let stand in refrigerator for 20 minutes before serving.