Pie for tea

Ingredients:

Cake

• 180 g softened cream cheese
• 220 g softened butter
• 2.5 cups unbleached premium flour

Filling

• 220 g softened butter
• 2 tbsp. sugar
• 8 large egg yolks
• 3/4 cup strong brewed orange-pekoe tea, chilled
• 1 tsp. grated lemon zest
• 1 tbsp. freshly squeezed lemon juice
• 2 tbsp. unbleached premium flour
• 1.5 tsp corn flour
• 0.5 tsp salt

Preparation:

1. Preheat oven to 175°C.
2. Cake:
   
   In a medium bowl, beat the cream cheese and butter with a mixer until smooth. Add the flour and mix until the dough forms a ball. Pour the dough into a 9-inch pie pan and press it into place. Refrigerate until ready to use.
3. Filling:
   
   In a medium bowl, beat the butter and sugar with a mixer on medium speed until smooth.
4. Add the yolks, one at a time, mixing on low speed until smooth. Slowly add the tea. Add the lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the flour, cornflour, and salt and mix well.
5. Spread the filling over the dough. Bake until set, about 45 minutes. Let the pie cool completely on a wire rack.
6. Place the pie in the refrigerator for 2 hours and let it set before serving.