Creamy custard will get a taste increase from orange pekoe tea and lemon juice, all contained in a wealthy, buttery crust that’s nearly begging for a cool spoonful of whipped cream. This candy deal with is the right ending to any meal!

Adapted from



6 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
2 half of cups unbleached all-function flour


1 cup (2 sticks) unsalted butter, softened
2 cups sugar
eight giant egg yolks
3/four cup sturdy steeped orange pekoe tea, cooled
1 teaspoon grated lemon zest
1 tablespoon recent lemon juice
2 tablespoons unbleached all-function flour
1 half of teaspoons cornmeal
half of teaspoon salt


Preheat the oven to 350 levels F.

For the crust: In a medium bowl, with an electrical mixer, beat the cream cheese and butter till properly mixed. Add the flour and blend till the dough varieties a ball. Pat the dough right into a 9-inch pie pan. Chill till prepared to make use of.

For the filling: In a medium bowl, with an electrical mixer, beat the butter and sugar at medium velocity till mild. Add the yolks 1 at a time, beating at low velocity till properly included. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the perimeters of the bowl with a rubber spatula. Add the flour, cornmeal, and salt and blend properly.

Pour the combination into the ready crust. Bake till set, about 45 minutes. Cool fully on a wire rack, after which chill for two hours earlier than serving.

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