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1
Pour 1/4 cup cold water into a heatproof glass measuring cup, sprinkle in the gelatin and let soften 2 to 3 minutes.
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2
Set the cup in a skillet of simmering water and stir the gelatin over low heat until it dissolves.
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3
Remove skillet from heat, but leave the cup in to keep the gelatin warm.
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4
With a whisk or electric beater, beat the yolks until well blended.
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5
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.
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6
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.
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7
Stir over low heat until it thickens into a custard heavy enough to coat the spoon.
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8
Do not let custard boil, or it may curdle.
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9
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.
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10
Let the custard cool to room temperature, stirring occassionally to prevent it from setting.
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11
In a seperate bowl, beat egg whites and salt with a clean whisk or beater until they are frothy.
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12
Sprinkle in the remaining regular sugar and continue beating until the whites form peaks.
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13
Stir about 1/4 of the whites into the custard, then pour it over the remaining egg whites and fold together with a spatula.
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14
Fold in 1 1/4 cup of the nuts, pour the chiffon mixture into the pie shell and smooth the top with the spatula.
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15
Refigerate until served.
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16
Just before serving, beat the heavy cream with a wire whisk or mixer until it thickens.
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17
Add the superfine sugar and the remaining 2 tablespoons rum, continue beating until the cream is stiff.
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18
With a spatula, spread the cream over the pie, sprinkle remaining nuts over the top.
