Sweet Tea Pie

Sweet Tea Pie

Ingredients

6 oz cream cheese, softened

2 cups unsalted butter, softened and divided

2 1/2 cups unbleached all-purpose flour, plus 2 tablespoons

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

1 1/2 teaspoons cornmeal

1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F.

For the crust:

In a medium bowl, with an electric mixer, beat the cream cheese and 1 cup butter until well combined. Add 2 1/2 cup 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 1 cup 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 2 tablespoons 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.

Lemon Sorbet

Lemon Sorbet

Ingredients

2 cups sugar

2 cups water

6 lemons juiced

1 tbsp grated lemon zest

Directions

Combine sugar and water in a saucepan.  Bring to a boil over medium-high heat.  Reduce heat to low and simmer until the sugar dissolves.

Cool completely.

When mixture is cool, add the lemon juice and zest.  Stir until combined.

Pour mixture into a freezer container in an ice cream machine and mix until it thickens.

Transfer the sorbet to an airtight container and put into the freezer to become firm.