Ingredients Jump to Instructions ↓

  1. Karen Mintzias --PASTRY-- 1 c Unbleached all-purpose flour

  2. 1/4 c Confectioners' sugar

  3. 1/2 tb Finely grated lemon peel

  4. 1 pn Salt

  5. 8 tb Unsalted butter

  6. - cut into small pieces 2 Egg yolks

  7. 1 ts Vanilla extract

  8. --FILLING-- 8 tb Unsalted butter

  9. - at room temperature 1/3 c Honey

  10. 5 Egg yolks

  11. 1 1/2 c Ground blanched almonds

  12. 2 Lemons; juiced

  13. 1/4 c Heavy cream

  14. 1/2 c Superfine sugar

  15. 1/2 c -Water

  16. 1 Lemon; juiced

  17. 30 minutes. Set a rack in the center of the oven and heat the oven to

  18. 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

  19. 6 to 8 minutes or until just set. Set aside, and lower the oven temperature to

  20. 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

  21. 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

  22. 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

  23. 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:

  24. 0-688-07087-6 Typed for you by Karen Mintzias


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