Tantalizing Honey Lemon Pie

  • 1 C. (250 ml) Chinook Honey
  • 2 lemons
  • 1 C. (250 ml) blanched almonds
  • 1 Tbsp (15 ml) sugar
  • 4 eggs
  • 1 Tbsp (15 ml) flour
  • Pastry for 2- crust 8" pie
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 (180C) 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.