Lemon-Honey Easter Pie

Baking and Desserts | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lemon-Honey Easter Pie

Ingredients

Honey - 11.6 oz
Water - 5 fl oz
Sugar - 16.2 oz
Meyer Lemon Juice - 2 fl oz
Chopped almonds - 11.3 oz
Coarse matzo - 4.2 oz
Ground Cinnamon - 1 teaspoon
Farm fresh eggs - 6 pieces
Ground clove - ½ teaspoon
Citrus Zest Mix - 1 tablespoon
Vegetable Oil - 4 fl oz
Coarse matzo - 7.1 oz

Step by Step guide

Step 1

In a small saucepan, combine honey, 150 g of sugar, water, and lemon juice. Place over low heat and stir until the sugar dissolves. Increase the heat and boil for 1 minute. Let the syrup cool.

Step 2

Preheat the oven to 356°F (350 degrees Fahrenheit). Grease a rectangular pie dish with oil.

Step 3

In a food processor, grind the almonds and 100 g of sugar until fine, but not to a paste. Transfer to a bowl and add matzo meal, crushed matzo, cinnamon, and allspice.

Step 4

In a large bowl, beat the eggs with the remaining sugar using a mixer for about 10 minutes. Add the vegetable oil and lemon zest. Then gently fold in the almond mixture and mix well. Pour the batter into the prepared dish.

Step 5

Bake until done for about 45 minutes. Cut into small squares and leave in the dish. Drizzle with the cold syrup and let sit for 30 minutes. Serve warm.