Kos Lemon Pie

Recipe Ingredients

		Pastry
1 cup	62g / 2.2oz	Unbleached all-purpose flour
1/4 cup	49g / 1.7oz	Confectioners' sugar
1/2 tablespoon	7.5ml	Finely grated lemon peel
1		Salt
8 tablespoons	120ml	Unsalted butter cut into small pieces
2		Egg yolks
1 teaspoon	5ml	Vanilla extract
		Filling
8 tablespoons	120ml	Unsalted butter at room temperature
1/3 cup	78ml	Honey
5		Egg yolks
1 1/2 cups	139g / 4.9oz	Ground blanched almonds
2		Lemons - juiced
1/4 cup	59ml	Heavy cream
1/2 cup	99g / 3.5oz	Superfine sugar
1/2 cup	118ml	- water
1		Lemon - juiced
		For Serving
		Confectioners' sugar - sifted

Recipe Instructions

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 375F.

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 325F.

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.

Source:
Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6

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