Creamy custard gets a flavor boost from orange pekoe tea and lemon juice, all contained in a rich, buttery crust that’s almost begging for a cool spoonful of whipped cream. This sweet treat is the perfect ending to any meal!
Ingredients:
Crust:
6 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
2 1/2 cups unbleached all-purpose flour
Filling:
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
8 large egg yolks
3/4 cup strong steeped orange pekoe tea, cooled
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons cornmeal
1/2 teaspoon salt
Directions:
Preheat the oven to 350 degrees F.
For the crust: In a medium bowl, with an electric mixer, beat the cream cheese and butter until well combined. Add the flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.
For the filling: In a medium bowl, with an electric mixer, beat the butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the flour, cornmeal, and salt and mix well.
Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.
