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lemon tea pie in cream cheese crust

(2 ratings)
Recipe by
Kelly Lollman
Madison, NY

I love lemon tea. It's my go-to beverage on a cold winter night, or when I'm feeling sick, or just whenever. I saw a sweet tea pie recipe on Paula Deen's Best Dishes show and at first thought "Eeewww" because I don't like sweetened tea. Then I thought - "Gee, I can do that with lemon tea!" This is really just a variation on a classic southern Lemon Chess pie recipe. It is labor intensive and not for those on a diet... but its pretty tasty! Use the egg whites to make yourself a nice omelet for breakfast! Its best if the pie shell is made the day before to maximize flakiness.

(2 ratings)
yield 16 serving(s)
cook time 1 Hr 10 Min

Ingredients For lemon tea pie in cream cheese crust

  • 6 Tbsp
    unsalted butter, cold
  • 1 c
    all-purpose flour
  • 1/8 tsp
  • 1/8 tsp
    baking powder
  • 1/4 c
    cream cheese, cold
  • 1 Tbsp
    ice water
  • 1 1/2 tsp
    cider vinegar
  • 2 c
  • 1 c
    butter, softened
  • 8
    egg yolks
  • 3/4 c
    lemon tea
  • 1 Tbsp
    lemon juice, fresh
  • 1 tsp
    lemon zest, grated
  • 1/2 tsp
  • 2 Tbsp
    all purpose flour
  • 1 1/2 tsp
    yellow cornmeal
  • 1/2 tsp

How To Make lemon tea pie in cream cheese crust

  • 1
    Prepare the crust and place it in the refrigerator to chill until ready to use. It is best to make the tea hours ahead so that it is completely cooled when poured into the pie batter. This will keep the batter ingredients from separating.
  • 2
    Place a medium mixing bowl in the freezer to chill. Cut the butter into small cubes. Place in a container, cover and chill for at least 30 minutes.
  • 3
    Place the dry ingredients in a medium bowl and whisk to combine. Add the cream cheese and mix with your fingers until it resembles coarse meal. Spoon the mixture into a re-closeable gallon-size freezer bag. Add the cold butter. Squeeze air from the bag and close it. Use a rolling pin to flatten the butter. Place the bag in the freezer for 10 to 20 minutes or until the butter is very firm.
  • 4
    Transfer the mixture to the chilled bowl, scraping the sides of the bag (keep the bag, you will need it in a few minutes). Sprinkle the mixture with the water and vinegar, stirring just to distribute the moisture evenly. Spoon the moistened mixture back into the plastic bag.
  • 5
    Knead the mixture in the closed bag by alternately pressing it with the knuckles and heels of your hands until the mixture holds together in one piece. Form the dough into a flattened disc and refrigerate in the sealed bag for at least 45 minutes, preferably overnight.
  • 6
    Preheat the oven to 350 degrees F.
  • 7
    In a large bowl, beat sugar and butter with a mixer until fluffy. Add egg yolks to the butter and sugar mixture, one at a time, beating well after adding each egg yolk. Add cold lemon tea, lemon juice, and lemon zest to the batter, and beat until mixed well. Add flour, cornmeal, and salt to the batter and stir in with a whisk until incorporated. Immediately pour batter into the pie crust.
  • 8
    Place the pie in the center of a cookie sheet and bake on the lower rack for 60-70 minutes or until the edges are puffy and the center is firm. Cool pie completely before serving. It's even better the next day.

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