2/3 c. butter
2 2/3 c. flour
2 2/3 c. sugar
2 tsp. rum
1 beaten egg
1 tsp. firmly shredded lemon peel
1 c. room temperature whipping cream
3 tbsp. honey
2 tbsp. Kahlua
2 3/4 c. coarsely chopped walnuts
1 slightly beaten egg yolk
1 tbsp. milk

Beat butter with electric mixer until fluffy. Mix flour, 1/2 cup of the sugar and dash of salt. Add to butter. Mix until crumbly. Combine egg, rum and lemon peel. Stir into flour mixture until moistened. Divide dough into thirds. Pat 1/3 onto bottom of tart pan. Pat 1/3 onto sides of pan.

On waxed paper roll remaining 1/3 to 1/4 inch thick rectangle, cover. Chill crust and rolled dough 30 minutes. In skillet melt remaining 1 cup sugar over low heat, stirring until golden. Remove from heat and slowly stir in cream. Heat and stir until sugar dissolves. Add honey and Kahlua. Stir in nuts. Spread nut mixture in dough lined pan. Cut rectangle of dough into 1/2 inch strips. Place atop pie in a lattice design. Seal to edges of crust. Brush mixture of beaten yolk and milk over crust. Bake at 350 degrees for about 40 minutes. Serves 16.