1 (3 ounce) package lemon flavored Jell-O
1 cup boiling water
1 egg
2 cups milk, room temperature
2 tablespoons lemon zest
2 tablespoons lemon juice
2 cups ripe banana
2 cups chopped toasted hazelnuts
1/2 cup chopped walnuts
1/2 cup chopped walnuts
1/2 cup chopped pecans
1 (11 ounce) can sliced peaches, drained
1 tablespoon lemon zest
1 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
4 egg whites
1 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 (8 ounce) package instant vanilla pudding mix
In a large bowl, mix boiling water, lemon gelatin, sugar, lemon zest, lemon juice, bananas, hazelnuts, pecans, peaches, lemon zest, lemon juice, vanilla extract and pudding mix. Stir until well blended.
To assemble: In a small saucepan, bring water to a boil and cook, stirring, until bubbles form in the syrup. Remove from heat. Cream with electric mixer or with hands until light and fluffy. Melt butter in small bowl, stirring until melted. Gradually mix in powdered sugar and lemon zest. Mix with flour; pour mixture into pastry shell.
Bake in preheated oven for 45 minutes to 1 hour. Cool on baking sheet on wire rack. Cool completely.