Lemon cream pie with earl grey shortbread crust

Directions

1. To prepare crust, sift the flour and salt in a large bowl. Mix in tea leaves. Set aside.
2. Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
3. Reduce the speed to low and beat in the flour mixture until just incorporated.
4. Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
5. Preheat oven to 350F. Grease a pie pan with a removable bottom.
6. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
7. Bake the crust for 15 to 20 minutes, or until the edge is lightly browned.
8. Remove from oven and let the crust cool completely before removing from the pan.
9. To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
10. In the same bowl, use a paddle attachment, beat cream cheese until it’s soft and creamy.
11. Add sugar, lemon zest and juice, continue beating until combined.
12. Gently fold half of the whipped cream into the cream cheese mixture until incorporated.
13. Pour the cream mixture in the cooled crust. Smooth the top with a spatula.
14. Pipe the remaining whipped cream along the edges of the pie. Garnish with lemon slices.
15. Refrigerate the pie until set, about 3 hours, or preferably overnight.