There are no words.
White Chocolate.
Macadamia Nut.
Lemon.
PIE.

White Chocolate Macadamia Nut Lemon Pie

Crust:
2 1/4 cups all purpose flour
6 Tbs. ice cold butter, cubed
1 large egg
1 Tbs. white vinegar
2-5 Tbs. ice water

Combine all the ingredients in the bowl of a large food processor. Pulse until crumbly.
Pour the crumbs out on to a floured surface and form into a disc. Wrap tightly in plastic wrap and chill for several hours.
Remove the disc from the fridge and roll out into a circle on a floured surface. Form into a deep dish pie plate, trimming the edges, tucking them under, and then fluting. Chill the prepared pie crust for 20 minutes.

Preheat the oven to 425 degrees.
Poke the bottom of the pie crust with a fork several times and then bake for 12 minutes, until golden brown.

Allow to cool.

Filling:
6 oz. white chocolate, melted
1 cup macadamia nuts, chopped
4 eggs
zest of 2 lemons
juice of 4 large lemons
2 1/4 cup white sugar
1/4 cup all purpose flour
powdered sugar

Reduce oven temperature to 350 degrees.

Pour the melted white chocolate over the inside of the baked crust, evenly distributing  Sprinkle evenly with the chopped nuts, reserving a few for the top.

Allow the chocolate nut mixture to cool.

Beat together the eggs, remaining zest and lemon juice, white sugar, and flour. The mixture should begin to thicken slightly.
Pour over the cooled crust and bake at 350 for an additional 30 minutes, until just beginning to brown.

Allow to cool completely, at least 4 hours or overnight.
Dust with powdered sugar and additional nuts just before slicing and serving.