Tantalizing Honey Lemon Pie
1 C. (250 ml) Chinook Honey
1 Tbsp (15 ml) sugar
Prepare the lemons by grating the peel; saving to one side, then peel the white membrane from the fruit and discard it. Slice the peeled lemon paper-thin, removing seeds as you go. Combine the honey, grated lemon peel and slices; let stand for 2 hours or overnight. Grind almonds and sugar in food processor; set aside. Arrange pastry in an 8” pie plate then spread the ground almonds evenly over bottom. In a bowl beat eggs and flour to blend; stir in honey-lemon mixture. Pour over ground almonds. Cover with a vented top crust; seal and flute the edges. Bate at 425° F (220° C) for 15 minutes: reduce temperature to 350° F (180°C) and bake for 35-40 minutes longer or until a knife blade inserted through a slit in the crust comes out clean. Cool thoroughly.
Makes 8 servings
Serve with Honey Whipped Cream (recipe below)
Honey Whipped Cream: Beat 1 cup (250 ml) whipping cream until it thickens; gradually add 3 tbsp. (45 ml) honey and beat until soft peaks form. Fold in 1 tsp. (5 ml) vanilla. Makes 2 cups.
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