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Cullen's Kentucky Bourbon Pie

4 teaspoons gelatin 
2 tablespoons cold water 
1/4 cup sugar 
7 large egg yolks 
3 tablespoons boiling water 
grated zest of 1 lemon 
3 tablespoons fresh lemon juice 
1/2 cup best-quality Kentucky bourbon 
1 1/2 cups heavy or whipping cream 
4 large egg whites 
1 teaspoon pure vanilla extract 
1 10-inch pie shell, baked 
preserved kumquats or fresh kiwi fruit, for garnish

 
In a small bowl, stir the gelatin into the cold water. Set it aside to soften.
In a heavy saucepan, combine 1/2 cup of the sugar with the egg yolks and beat until the mixture is pale yellow and smooth. Place the pan over a medium heat and heat thoroughly; do not allow the mixture to boil. Remove the pan from the heat.

Stir the boiling water into the softened gelatin and mix thoroughly. Add the gelatin to the egg mixture, along with the lemon zest and juice. Add the bourbon and mix well.

In a chilled bowl, whip the cream until it is stiff. Set aside one quarter of the whipped cream and fold the rest into the egg mixture.

In a separate bowl, beat the egg whites until they form stiff peaks. Gradually add the remaining 1/4 cup of sugar, beating until the whites form a stiff meringue. Fold them gently into the egg mixture. Stir in the vanilla.

Spoon the filling evenly into the baked pie shell and refrigerate until firm, 2 to 3 hours.

To serve, cut the pie into wedges and garnish with preserved kumquats or a few slices of kiwi. Serve the remaining whipped cream separately (or use to garnish the pie before slicing

We will not walk in fear, one of another. We are not descended from fearful men, not from men who feared to write, to speak, to associate and to defend causes which were for the moment unpopular. This is no time . . . to keep silent.

- Edward R. Murrow