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Lemon-Chamomile Cream Pie Recipe

Lemon-Chamomile Cream Pie Recipe

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Ingredients:

Serving

all-purpose flour , for surface
1 1/2 cups all-purpose flour
3/4 cup cornmeal, preferably medium ground
3/4 tsp salt
3/4 tsp sugar
3/4 cup unsalted butter, cold, cut into small pieces
1/4 cup ice water
3 cups whole milk
12 chamomile tea bags
1/4 cup cornstarch
salt
4 large eggs, separated
1 1/2 tsp finely grated lemon zest (from 2 lemons)
1/4 cup fresh lemon juice (from 2 lemons)
4 tbsp unsalted butter, softened
1/2 tsp pure vanilla extract
1/4 tsp cream of tartar
1 tsp dried chamomile flowers from chamomile tea bag
fresh chamomile flowers (to garnish)

Directions:

CORNMEAL DOUGH:.
Pulse flour, cornmeal, salt and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow steady stream until dough just begins to hold together, no longer than 30 seconds.
Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour or up to 2 days. Dough can be frozen for up to 2 months. Thaw in the refrigerator before using.
On a lightly floured work surface, roll cornmeal dough to 1/8 thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Llightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
Preheat oven to 375°F Line dough with parchment, and fill with pie weights, or dried beans. Bake until edges begin to turn gold, 15-18 minutes. Carefully remove weights and parchment. Bake until crust is golden brown, 12-18 minutes. Let cool completely on a wire rack. Cornmenal crust can be stored overnight.
FILLING:.
Bring milk to a boil in a medium saucepan and remove from heat. Add teabags, cover, and steep for 5 minutes. Strain through a fine sieve, pressing on tea bags to extract liquid. Discard tea bags.
Combine cornstarch, 1 cup sugar, and 1/4 teaspoons salt in a medium saucepan. Whisk in milk mixture. Set over medium-high heat and cook, stirring occasdionally, until bubbling and thick, about 7 minutes, totally, about 2 minutes after it comes to a boil.
Whisk yolks in a medium bowl until combined. Pour in milk mixture, in a slow, steady stream, whisking until it is complretely incorprated. Return mixture to the saucepan. Cook over medium heat, stirring constantly, until it returns to a boil, about 1-2 minutes.
Rremove from heat, and stir in lemon zest and juice. Add butter, 1 tablespoons at a time, whisking until the butter melts before adding the next piece. Let custard cool in the saucepan on a wire rack, whisking occasionally, for about 10 minutes.
Pour custard into cornmeal crust. press plastic wrap directly on surface of custard . Refrigerate until custard filling is chilled and firm, at least 4 hours or overnight.
Just before serving, combine whites and remaining 1/4 cup plus 2 tablespoons sugar in a mixing bowl. Set over a saucepan of simmering water. Whisk until sugar dissolves and mixture warms, about 3 minutes. Transfer bowl, to mixer, and add vanilla, cream of tartar, and a pinch of salt. Whisk on medim-high speed until shiny, stiff peaks form.
Spread meringue over pie. Crush dried chamomile flowers until powdered and sprinkle over meringue. Garnish with fresh chamomile flowers if desired. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	334.04 Kcal (1399 kJ)
Calories from fat	188.5 Kcal
		% Daily Value*
Total Fat	20.94g	32%
Cholesterol	124.8mg	42%
Sodium	243.76mg	10%
Potassium	224.48mg	5%
Total Carbs	29.05g	10%
Sugars	4.32g	17%
Dietary Fiber	1.29g	5%
Protein	7.76g	16%
Vitamin C	2.4mg	4%
Vitamin A	0.2mg	8%
Iron	0.9mg	5%
Calcium	117.7mg	12%

Amount Per 100 g
Calories	207.46 Kcal (869 kJ)
Calories from fat	117.07 Kcal
		% Daily Value*
Total Fat	13.01g	32%
Cholesterol	77.51mg	42%
Sodium	151.38mg	10%
Potassium	139.41mg	5%
Total Carbs	18.04g	10%
Sugars	2.68g	17%
Dietary Fiber	0.8g	5%
Protein	4.82g	16%
Vitamin C	1.5mg	4%
Vitamin A	0.1mg	8%
Iron	0.6mg	5%
Calcium	73.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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