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Categories:
cream cheese unsalted butter flour unsalted butter sugar lemon egg yolks orange pekoe vanilla apple cider vinegar lemon juice flour cornmeal
Viewed: 15 - Published at: 5 years agoIngredients
- 3 ounces cream cheese, at room temperature
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/4 cups unbleached all-purpose flour
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- Zest of 1 lemon
- 8 large egg yolks
- 3/4 cup warm, freshly brewed strong orange pekoe tea
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons unbleached all-purpose flour
- 2 teaspoons cornmeal
Method
- Beat the cream cheese and butter in a bowl with an electric mixer until well-combined. Add the flour and mix at low speed until the dough comes together into a ball. Pat the dough evenly and thinly into a 9-inch pie pan, building up a thicker top edge. Place the pie shell in the freezer while preparing the filling.
- Beat the butter in a bowl with an electric mixer until light and fluffy. Gradually beat in the sugar. Beat in the zest. Add the egg yolks 1 at a time, mixing well after each addition and scraping the bowl often. Slowly add the tea, vanilla, vinegar, and lemon juice. Add the flour and cornmeal. Scrape the bowl and mix well. Don't be alarmed if the mixture looks slightly curdled.
- Preheat the oven to 350°F. Remove the pie shell from the freezer and pour in the filling. Bake until only a quarter-sized area in the center jiggles slightly when the pie is shaken gently, about 50 minutes. Cool to room temperature on a wire rack and then chill at least 2 hours before serving.
