This authentic Greek dessert features a delicate pastry shell filled with a rich mixture of honey, almonds, and fresh lemon juice. The pie is finished with a light lemon syrup and a dusting of confectioners’ sugar for a perfect balance of sweet and tart. It is a sophisticated yet approachable treat that makes for an elegant end to any meal.
Kos Lemon Pie
Description
This authentic Greek dessert features a delicate pastry shell filled with a rich mixture of honey, almonds, and fresh lemon juice. The pie is finished with a light lemon syrup and a dusting of confectioners' sugar for a perfect balance of sweet and tart. It is a sophisticated yet approachable treat that makes for an elegant end to any meal.Ingredients
Directions
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cut into small pieces 2 Egg yolks 1 ts Vanilla extractFILLING8 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
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cream 1/2 c Superfine sugar 1/2 c -Water 1 Lemon; juicedFOR SERVINGConfectioners' sugar; sifted To
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make the pastry,
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sift the flour and confectioners' sugar into a large cold bowl,
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stir in the grated lemon zest and salt, and
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add the butter.
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Quickly and lightly rub the mixture together with your fingers until it resembles coarse meal.
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Beat the egg yolks and vanilla together and stir into the flour mixture.
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Pull the dough together into a ball with your fingers, adding cold water only if necessary to
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make a soft dough.
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Tightly cover with plastic wrap and refrigerate for 30 minutes.
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Set a rack in the center of the oven and heat the oven to 375 F (191C).
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Lightly flour a work surface and
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roll out the pastry to fit a 9- to 10-inch tart pan with a removable bottom.
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To transfer the pastry, wrap it around the rolling pin, lift above the pan, and unroll over the rim.
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With your thumb and knuckle, gently press the pastry into the pan, then
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roll the rolling pin over the rim to trim the edges.
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Line with aluminum foil and bake 6 to 8 minutes or until just set.
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Set aside, and lower the oven temperature to 325 F (163C).
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make the filling,
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beat the butter and honey with an electric mixer or by hand until pale and creamy.
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Beat in the egg yolks one at a time.
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Then
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stir in the almonds, the juice of 2 lemons (reserve the zest, removed in thin strips), and the
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cream .
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Pour into the pastry shell and lightly smooth the top with a spatula.
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Bake 30 to 40 minutes, or until golden brown and set.
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Meanwhile,
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combine the superfine sugar, reserved lemon zest, and water in a sugar pan or small heavy saucepan.
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Slowly bring to a
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boil , then
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simmer 6 minutes or until the syrup lightly coats the back of a metal spoon.
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Set aside to cool slightly.
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Add the remaining lemon juice to the barely warm syrup and strain, reserving the zest.
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Pour the syrup over the warm pie,
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remove from the pan, and liberally
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sprinkle with confectioners' sugar and the reserved zest.
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Serve immediately.
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Note: To
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make the pastry in the food processor, chill the processor bowl and metal blade in the refrigerator for 1 hour.
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Working very quickly, process the flour, sugar, lemon zest, and butter until the mixture resembles coarse meal.
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Add the egg yolks and vanilla and pulse just to mix.
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(It is unlikely that you will need to add water.) Wrap and refrigerate.
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ISBN: 0-688-07087-6 Typed for you
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 492.1kcal
- % Daily Value *
- Total Fat 24.9g39%
- Saturated Fat 15.4g77%
- Cholesterol 64.5mg22%
- Sodium 150.0mg7%
- Total Carbohydrate 60.8g21%
- Dietary Fiber 1.7g7%
- Sugars 15.3g
- Protein 6.3g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allpurpose, baking, blending, boiling, butter, confectioners, dessert, finely, flour, grated, greek, kos, lemon, peel, pie, salt, simmering, sugar, title, unbleached
