Kos Lemon Pie

Ingrients & Directions Karen Mintzias -PASTRY- 1 c Unbleached all-purpose flour 1/4 c Confectioners’ sugar 1/2 tb Finely grated lemon peel 1 pn Salt 8 tb Unsalted butter – cut into small pieces 2 Egg yolks 1 ts Vanilla extract FILLING 8 tb Unsalted butter – at room temperature 1/3 […]

Ingrients & Directions


Karen Mintzias

-PASTRY-
1 c Unbleached all-purpose flour
1/4 c Confectioners’ sugar
1/2 tb Finely grated lemon peel
1 pn Salt
8 tb Unsalted butter
– cut into small pieces
2 Egg yolks
1 ts Vanilla extract

FILLING
8 tb Unsalted butter
– at room temperature
1/3 c Honey
5 Egg yolks
1 1/2 c Ground blanched almonds
2 Lemons; juiced
1/4 c Heavy cream
1/2 c Superfine sugar
1/2 c -Water
1 Lemon; juiced

-FOR SERVING-
Confectioners’ sugar; sifted

To make the pastry, sift the flour and confectioners’
sugar into a large cold bowl, stir in the grated lemon
zest and salt, and add the butter. Quickly and lightly
rub the mixture together with your fingers until it
resembles coarse meal. Beat the egg yolks and vanilla
together and stir into the flour mixture. Pull the
dough together into a ball with your fingers, adding
cold water only if necessary to make a soft dough.
Tightly cover with plastic wrap and refrigerate for 30
minutes.

Set a rack in the center of the oven and heat the oven
to 375 F.

Lightly flour a work surface and roll out the pastry
to fit a 9- to 10-inch tart pan with a removable
bottom. To transfer the pastry, wrap it around the
rolling pin, lift above the pan, and unroll over the
rim. With your thumb and knuckle, gently press the
pastry into the pan, then roll the rolling pin over
the rim to trim the edges. Line with aluminum foil
and bake 6 to 8 minutes or until just set. Set aside,
and lower the oven temperature to 325 F.

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To make the filling, beat the butter and honey with an
electric mixer or by hand until pale and creamy. Beat
in the egg yolks one at a time. Then stir in the
almonds, the juice of 2 lemons (reserve the zest,
removed in thin strips), and the cream. Pour into the
pastry shell and lightly smooth the top with a
spatula. Bake 30 to 40 minutes, or until golden brown
and set.

Meanwhile, combine the superfine sugar, reserved lemon
zest, and water in a sugar pan or small heavy
saucepan. Slowly bring to a boil, then simmer 6
minutes or until the syrup lightly coats the back of a
metal spoon. Set aside to cool slightly.

Add the remaining lemon juice to the barely warm syrup
and strain, reserving the zest. Pour the syrup over
the warm pie, remove from the pan, and liberally
sprinkle with confectioners’ sugar and the reserved
zest. Serve immediately.

Note: To make the pastry in the food processor, chill
the processor bowl and metal blade in the refrigerator
for 1 hour. Working very quickly, process the flour,
sugar, lemon zest, and butter until the mixture
resembles coarse meal. Add the egg yolks and vanilla
and pulse just to mix. (It is unlikely that you will
need to add water.) Wrap and refrigerate.


Yields
12 Servings

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RobinDee

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