1 1/2 c. sour cream
3 egg yolks
3/4 c. granulated sugar
2 tbsp. cornstarch
1 tsp. vanilla extract
1 c. broken macadamia nuts (reroasted slightly)
Juice of 1/2 lemon

Bake your favorite pastry in a 9 inch pan. Set aside.

Put the sour cream into top part of a double boiler and heat over boiling water until moderately hot. Sour cream will thin out as it heats. Beat the egg yolks lightly in a bowl and stir in the sugar and cornstarch. Gradually add sour cream, stirring vigorously. Cook over boiling water for 15 to 20 minutes until thick. Remove from heat; add vanilla. Cool. Squeeze the 1/2 lemon over the macadamias; mix with batter and spoon same into the baked pastry crust. Chill for a few hours before serving.