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Kos Lemon Pie















Trans-fat Free, Very low in sodium, Low Sodium


1 cup all-purpose flour
¼ cup powdered sugar
½ tablespoon lemon zest
finely grated
1 pinch salt
8 tablespoons butter, unsalted
cut into small pieces
2 each egg yolks
1 teaspoon vanilla extract
8 tablespoons butter, unsalted
at room temperature
cup honey
5 each egg yolks
1 ½ cups almonds
blanched, ground
2 each lemons
¼ cup heavy whipping cream
½ cup sugar
½ cup water
1 each lemon
1 x powdered sugar
for serving


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℉ (190℃).

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℉ (160℃).

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 33363% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 5mg 0%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 8g
Vitamin A 11% Vitamin C 16%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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