Kos lemon pie
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Kos lemon pie
  Lemon    Pie    Greek  
Last updated 6/12/2012 12:46:25 AM. Recipe ID 6687. Report a problem with this recipe.
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      Title: Kos lemon pie
 Categories: Greek, Pies, Desserts
      Yield: 12 Servings
 
           Karen Mintzias

MMMMM---------------------------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

MMMMM--------------------------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

MMMMM------------------------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.
  
  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.
  




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Recipe ID 6687 (Apr 03, 2005)

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