Lemon-Chamomile Cream Pie

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

1. CORNMEAL DOUGH:.
2. Pulse flour, cornmeal, salt and sugar in a food processor to combine.
3. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
4. With the machine running, add ice water in a slow steady stream until dough just begins to hold together, no longer than 30 seconds.
5. Shape dough into a disk.
6. Wrap in plastic, and refrigerate until firm, at least 1 hour or up to 2 days.
7. Dough can be frozen for up to 2 months.
8. Thaw in the refrigerator before using.
9. On a lightly floured work surface, roll cornmeal dough to 1/8 thickness.
10. Fit into a 9-inch pie dish.
11. Trim edges, leaving a 1-inch overhang.
12. Tuck overhang under dough so edges are flush with rim, and crimp edges.
13. Llightly prick bottom of dough with a fork.
14. Refrigerate for 30 minutes.
15. Preheat oven to 375F Line dough with parchment, and fill with pie weights, or dried beans.
16. Bake until edges begin to turn gold, 15-18 minutes.
17. Carefully remove weights and parchment.
18. Bake until crust is golden brown, 12-18 minutes.
19. Let cool completely on a wire rack.
20. Cornmenal crust can be stored overnight.
21. FILLING:.
22. Bring milk to a boil in a medium saucepan and remove from heat.
23. Add teabags, cover, and steep for 5 minutes.
24. Strain through a fine sieve, pressing on tea bags to extract liquid.
25. Discard tea bags.
26. Combine cornstarch, 1 cup sugar, and 1/4 teaspoons salt in a medium saucepan.
27. Whisk in milk mixture.
28. 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.
29. Whisk yolks in a medium bowl until combined.
30. Pour in milk mixture, in a slow, steady stream, whisking until it is complretely incorprated.
31. Return mixture to the saucepan.
32. Cook over medium heat, stirring constantly, until it returns to a boil, about 1-2 minutes.
33. Rremove from heat, and stir in lemon zest and juice.
34. Add butter, 1 tablespoons at a time, whisking until the butter melts before adding the next piece.
35. Let custard cool in the saucepan on a wire rack, whisking occasionally, for about 10 minutes.
36. Pour custard into cornmeal crust.
37. press plastic wrap directly on surface of custard .
38. Refrigerate until custard filling is chilled and firm, at least 4 hours or overnight.
39. Just before serving, combine whites and remaining 1/4 cup plus 2 tablespoons sugar in a mixing bowl.
40. Set over a saucepan of simmering water.
41. Whisk until sugar dissolves and mixture warms, about 3 minutes.
42. Transfer bowl, to mixer, and add vanilla, cream of tartar, and a pinch of salt.
43. Whisk on medim-high speed until shiny, stiff peaks form.
44. Spread meringue over pie.
45. Crush dried chamomile flowers until powdered and sprinkle over meringue.
46. Garnish with fresh chamomile flowers if desired.
47. Serve immediately.

flour, flour, cornmeal, salt, sugar, unsalted butter, water, milk, cornstarch, salt, eggs, lemon zest, lemon juice, unsalted butter, vanilla, cream of tartar, fresh chamomile flowers

Taken from www.food.com/recipe/lemon-chamomile-cream-pie-343778 (may not work)