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Preheat the oven to 350 degrees F. For the crust: In a medium bowl, with an electric mixer, 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. For the filling: In a medium bowl, with an electric mixer, beat the butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add 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. Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.
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Science-driven American baking — cookies, pies, cakes with precision
Culinary matcha — baking, ice cream, lattes, white chocolate
Roasted green tea — hojicha lattes, ice cream, baking
Unrefined whole cane sugar — Indian sweets, chai, payasam
Chinese red dates — soups, tea, desserts, sticky rice stuffing