*  Exported from  MasterCook  *
                               KOS LEMON PIE
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Greek                            Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    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       t            Vanilla extract
    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
   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:
   Typed for you by Karen Mintzias
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