Text 14206, 90 rader
Skriven 2011-08-02 05:13:00 av DAVE DRUM (1:123/140)
Ärende: GREEK 101
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kos Lemon Pie
 Categories: Pies, Desserts, Cirtus, Dairy
      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; in sm pcs
      2    Egg yolks
      1 ts Vanilla extract

MMMMM--------------------------FILLING-------------------------------
      8 tb Unsalted butter; room temp
    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
  375øF/190øC.
  
  Lightly flour a work surface and roll out the pastry to fit
  a 9" to 10" 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 325øF/160øC.
  
  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
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
MMMMM

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