MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Kos Lemon Pie
  Categories: Ethnic, Pies, Desserts
       Yield: 12 servings
  
 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.
   
                   Source: Flavors of Greece - by Rosemary Barron
                   ISBN: 0-688-07087-6
   
   Typed for you by Karen Mintzias
  
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