Lemon Cream Pie With Earl Grey Shortbread Crust - shortbread crust

Method

• To prepare crust, sift the flour and salt in a large bowl. Mix in tea leaves. Set aside.
• Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
• Reduce the speed to low and beat in the flour mixture until just incorporated.
• Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
• Preheat oven to 350F. Grease a pie pan with a removable bottom.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
• Bake the crust for 15 to 20 minutes, or until the edge is lightly browned.
• Remove from oven and let the crust cool completely before removing from the pan.
• To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
• In the same bowl, use a paddle attachment, beat cream cheese until it's soft and creamy.
• Add sugar, lemon zest and juice, continue beating until combined.
• Gently fold half of the whipped cream into the cream cheese mixture until incorporated.
• Pour the cream mixture in the cooled crust. Smooth the top with a spatula.
• Pipe the remaining whipped cream along the edges of the pie. Garnish with lemon slices.
• Refrigerate the pie until set, about 3 hours, or preferably overnight.