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Name: Kos Lemon Pie
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Greek
Ingredients: PASTRY; 8 tb Unsalted butter; FILLING; 1/2 c -Water; 1 c Unbleached all-purpose flour; 1/4 c Heavy cream; 1 Lemon; juiced; Karen Mintzias; 1/3 c Honey; 1 pn Salt; 8 tb Unsalted butter; 1/2 c Superfine sugar; 1/2 tb Finely grated lemon peel; FOR SERVING; 1 ts Vanilla extract; 2 Lemons; juiced; 5 Egg yolks; 2 Egg yolks; 1 1/2 c Ground blanched almonds

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INGREDIENTS

PASTRY
8 tb Unsalted butter
FILLING
1/2 c -Water
1 c Unbleached all-purpose flour
1/4 c Heavy cream
1 Lemon; juiced
Karen Mintzias
1/3 c Honey
1 pn Salt
8 tb Unsalted butter
1/2 c Superfine sugar
1/2 tb Finely grated lemon peel
FOR SERVING
1 ts Vanilla extract
2 Lemons; juiced
5 Egg yolks
2 Egg yolks
1 1/2 c Ground blanched almonds

Servings

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 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. Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6 Typed for you by Karen Mintzias

NOTES

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Kos Lemon Pie

PASTRY 
8 tb Unsalted butter 
  FILLING 
1/2 c -Water 
1 c Unbleached all-purpose flour 
1/4 c Heavy cream 
1  Lemon; juiced 
  Karen Mintzias 
1/3 c Honey 
1 pn Salt 
8 tb Unsalted butter 
1/2 c Superfine sugar 
1/2 tb Finely grated lemon peel 
  FOR SERVING 
1 ts Vanilla extract 
2  Lemons; juiced 
5  Egg yolks 
2  Egg yolks 
1 1/2 c Ground blanched almonds

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.    Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6    Typed for you by Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 12 Servings

Calories: 567
Calories from Fat: 420 (74%)

Amt Per Serving		% DV

	Total Fat 46.6g	62 %
	Saturated Fat 18.6g	93 %
	Monounsaturated Fat 19.4g
	Polyunsanturated Fat 6.2g
Cholesterol 1023.1mg		315 %
Sodium 47.2mg		2 %
Potassium 244.6mg		6 %
Total Carbohydrate 22.1g		7 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 20g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 567

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