Tantalizing Honey Lemon Pie

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Tantalizing Honey Lemon Pie
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Course Desserts
Cook Time 50-55 minutes
Servings
Ingredients
  • 1 cup Chinook Honey
  • 2 lemons
  • 1 cup blanched almonds
  • 1 tbsp. sugar
  • 4 eggs
  • 1 tbsp. flour
  • Pastry for 2 - crust 8" pie
Course Desserts
Cook Time 50-55 minutes
Servings
Ingredients
  • 1 cup Chinook Honey
  • 2 lemons
  • 1 cup blanched almonds
  • 1 tbsp. sugar
  • 4 eggs
  • 1 tbsp. flour
  • Pastry for 2 - crust 8" pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. Bake 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.
  3. Serve with Honey Whipped Cream (recipe below)
Honey Whipped Cream:
  1. Beat 1 cup (250 ml) of whipping cream until it thickens; gradually add 3 tbsp. (45 ml) of honey and beat until soft peaks form. Fold in 1 tsp. (5ml) of vanilla.
  2. Makes 2 cups.
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Chinook Honey Company & Chinook Arch Meadery

Box 12, Site 14, RR1, Okotoks, AB T1S 1A1
Phone: (403) 995-0830, Fax: (403) 995-0829

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HOURS OF OPERATION

APR 18 - DEC 31, 2017
Mon - Sat: 10am - 5pm
Sun: 12pm - 5pm
CLOSED Dec 24-26, Jan 1-5

JAN 11 - APR 17, 2017
Sun: 12pm - 5pm
Mon - Tue: closed
Wed - Sat: 10am - 5pm
CLOSED: April 1

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