Lemon Cream Pie

To prepare crust, sift flour and salt in a large bowl. Mix in tea leaves. Set aside.

Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla. Reduce the speed to low and beat in the flour mixture until just incorporated.

Gather dough and form a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

Preheat oven to 350ºF. Grease a pie pan with a removable bottom.

On a lightly floured surface, roll out dough to 1/4 inch thickness. Line prepared pan with rolled dough. Leave a tiny overhang of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.

Bake crust for 15 to 20 minutes, or until edges are lightly browned. Remove from oven and let crust cool completely before removing from the pan.

To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.

In the same bowl, using the paddle attachment, beat cream cheese until soft and creamy. Add sugar, lemon zest and juice. Continue beating until combined. Gently fold half of the whipped cream into cream cheese mixture until incorporated.

Pour cream mixture in the cooled crust. Smooth the top with a spatula.

Pipe remaining whipped cream along the edges of the pie. Garnish with lemon slices. Refrigerate pie until set, about 3 hours, or preferably overnight.