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   DIR Return to: Pies & Pie Crusts!!
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       #Post#: 772--------------------------------------------------
       Honey Lemon Pie!!
   DIR By: Hummingbird
       Date: September 2, 2012, 12:04 pm
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       Honey Lemon Pie
       Makes 6 servings
       1 cup honey
       2 thin-skinned lemons, sliced paper thin with skins*
       1 cup almonds, blanched
       1 Tablespoon sugar
       Pastry for 2-crust 8-inch pie
       4 eggs
       1 Tablespoon flour
       Combine honey and lemons; let stand 2 hours or overnight. Grind
       almonds and sugar in food processor; set aside. Arrange bottom
       crust in 8-inch pie pan; spread almond mixture evenly over
       bottom. Beat eggs and flour to blend; stir in honey-lemon
       mixture. Pour over almond mixture. Cover with vented top crust;
       seal and flute edges. Bake on bottom shelf of oven at 425°F 15
       minutes; reduce temperature to 350°F and bake 35 to 40 minutes
       longer or until knife blade inserted through slit in crust comes
       out clean. Cool thoroughly. Makes one 8-inch pie. *If lemons
       with thick skins are used, grate peel, remove and discard white
       membrane and slice peeled lemons paper-thin. Combine honey,
       grated lemon peel and slices. Proceed with recipe as above.
       
       Serving Suggestion: Serve with Honey Whipped Cream.
       Nutrition: 720 Calories * 12.7 g Protein * 39.5 g Fat Total * 84
       g Carbohydrates * 175 mg Cholesterol * 4.9 g Dietary Fiber * 410
       mg Sodium * 49.3% Calories from Fat *
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