Ingredients

• 6 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 2 1/2 cups unbleached all-purpose flour
• 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

Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. 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.
4. 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.
5. 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.