Recipe: Sweet Tea Pie with Candied Lemon Peel

SWEET TEA PIE

FOR THE CRUST:
1 (3 ounce) package cream cheese, softened
1/2 cup (1 sticks unsalted butter, softened
1 1/4 cups unbleached all-purpose flour
FOR THE FILLING:
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
GARNISHES:
Candied Lemon Peel (recipe follows)
sweetened whipped cream and mint leaves

TO MAKE THE CRUST:
In an electric mixer bowl, 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.

Preheat the oven to 350 degrees F.

TO MAKE THE FILLING:
In an electric mixer, beat the butter and sugar at medium speed until light. Add the yolks one at a time, beating at low speed until well-incorporated. Slowly add the tea, 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. (The filling mixture will look curdled when it is finished mixing; do not worry. It will bake just fine.) Pour the mixture into the prepared crust.

Bake for 45 minutes or until set. Cool completely on a wire rack, and then chill for 2 hours before serving.

Garnish with candied lemon peel, sweetened whipped cream and mint leaves.

*Any strongly steeped tea you like can be used here; try herbal blends.

TO CANDY LEMON PEEL:
Boil strips of lemon peel in 1/2 cup light corn syrup combined with 1/4 cup sugar and 1 cup water until translucent, about 8 minutes. Remove from the syrup and rinse in warm water. Toss in granulated sugar and let dry on a rack or wax paper.

Makes 1 (9-inch) pie
Source: Screen Doors and Sweet Tea: Recipes and Tales From a Southern Cook by Martha Hall Foose