Recipe courtesy of Martha H Foose
Save Recipe Print
Total:
3 hr 5 min
Prep:
20 min
Inactive:
2 hr
Cook:
45 min
Yield:
8 servings
Level:
Easy
Total:
3 hr 5 min
Prep:
20 min
Inactive:
2 hr
Cook:
45 min
Yield:
8 servings
Level:
Easy

Ingredients

Crust:
Filling:

Directions

Watch how to make this recipe.

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.

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