Khanom Krok (grilled coconut rice cakes)

photo credit: D. Harrison

The grilled coconut rice cakes (Khanom Krok) from Marnee Thai were the most memorable thing I ate during my summer vacation in San Francisco. It's a seasonal appetizer (occasionally offered at the restaurant) that is delivered to your table with quite a lot of flair. The cakes arrive still sizzling in the special cast iron griddle in which they were cooked. You watch as the wait-person loosens each cake from the pan and divvies them among your plates. They're fluffy yet glutinous and sweet. I was completely curious (and baffled) about how the texture of the pancakes was achieved, so I asked for the recipe. A day later the chef, Chai Siriyarn, emailed me a word document with complete instructions! He mentioned that Khanom Krok is a favorite street food in Thailand that is normally served for breakfast or as a snack. It's quite sweet, like coconut pudding, and depending on how you decorate with toppings, could also be considered a dessert. I topped mine with a salad made from corn and okra in my farm share and the broccoli growing (and flowering) in my garden.

Khanom Krok (Grilled Coconut Rice Cakes) 

Ingredients

8 oz. rice flour (½ pound)
2 teaspoons tempura flour or all purpose flour
½ cup steamed rice (cooked very soggy until clumped)
1¼ cups coconut milk 
1½ cups water 
½ teaspoons salt
oil for brushing the griddle 

For the topping 

1¼ cups coconut milk 
¼ cup honey (or less depending on your sweetness preference) 
½ teaspoon salt 

Combine rice flour, tempura flour and water, stir to mix and let soak overnight. Soaking the flour for the rice batter overnight is recommended in order to allow it to ferment a little. This is what makes the cake texture  soft and fluffy. 

The next day, purée cooked rice with salt and coconut milk in a blender until the texture is smooth. Add the soaked flour and pulse a few times to mix well. If you'd like some texture to your cakes stir in a bit of extra  steamed rice. Set aside. 

Combine the ingredients for the topping in a sauce pan over medium heat and stir to dissolve honey and salt.

photo credit: D. Harrison

Heat a well-seasoned khanom krok griddle on the stove over medium heat. Test that the griddle is hot enough by flicking a bit of water onto the pan. It should instantly sizzle. When the griddle is hot, lightly but thoroughly brush each dimple in the griddle with a little oil. Pour the rice batter directly from the blender canister into each dimple to about ⅔rds full. The batter should sizzle when it hits the hot metal otherwise the cake will not be fluffy. Swirl the rice batter by rotating the grill with your hands. This will coat the rim of each dimple to form a crispy edge. Then add a dab (about 1-1½ teaspoons) of the topping mixture over top each cake. Cover with a domed lid and cook for a few minutes over medium low heat or until the cakes are firm and crispy brown on the bottom. When the hotcakes are firm and a little crispy, remove gently with a butter knife or a spoon and transfer to a plate or serving platter. 

Re-grease the griddle before making the next batch. Stir the batter well each time before making each batch because the batter tends to settle. Repeat the process until all the rice batter is finished. Decorate with finely sliced green onions or chives or cooked match-stick size slices of pumpkin or cooked corn-kernels or cooked taro. 

Coconut Corn and Broccoli Salad 

adapted from 101cookbooks 

3 tablespoons unsalted butter 
2 ears of corn, shucked 
2 okra, sliced 
fine grain sea salt and fresh ground pepper to taste 
3 tablespoons fresh basil leaves cut into thin strips 
1 cup coconut flakes, toasted 
1 cup sliced almonds, toasted 
one half of a red onion, chopped 
2 cups broccoli florets 

Melt the butter in a large skillet over medium heat. Add the corn and okra, season with salt and pepper, and stir to coat the corn kernels evenly. Cook for a few minutes, until the corn looses its raw edge, and then transfer to a large serving bowl. Stir in the coconut flakes, almonds, onion, and broccoli florets.

I contribute recipes to the blog of my friends' tea company, Arbor Teas. Here is another recipe I created using their new blend for Thai iced tea.

I’ve had a steady interest in coconuts this hot, hot spring and summer--mostly in the form of cold, refreshing coconut water. It’s an extremely good source of potassium. After sampling a variety of different brands (some are so much better than others), my eating local sensibilities felt a little disheartened. Reading the labels, most all the coconuts are sourced from Thailand--of course! This makes Thailand my top travel desire of late. It also makes me grateful for my friends at Arbor Teas, who just introduced an organic and fair trade certifed Thai Iced Tea Blend to kick off National Iced Tea month. Jeremy and Aubrey worked pretty diligently to find the perfect blend of strong black tea, vanilla bean, cardamom, and anise. Best of all, their tea blend does not contain artificial dyes, unlike most commercial Thai Tea blends, which are shockingly orange. 

Feeling lucky to find a young green Thai coconut at my food Co-Op and remembering a Thai Tea recipe in Christina Tosi’s Momofuku Milk Bar, I was inspired to make this parfait with Arbor Teas newest blend. The parfait base is a creamy gelatin, cloud-like mix of Thai tea, dulce de leche and tamarind, which is layered with fresh coconut curd and a crispy almond topping. It’s a fairly decadent dessert, but still light and not overly filling.

Thai Tea Parfait

adapted from Christina Tosi’s Momofuku Milk Bar

Parfait Base

½ cup boiling water (100 g)

2 TBS organic loose Thai tea leaves(10 g)

1 gelatin sheet (½ tsp powdered gelatin can be substituted for the sheet gelatin)

¼ cup sweetened condensed milk (75 g)

1 TBS dulce de leche (16 g)

1 tsp tamarind paste ( g)

¼ tsp kosher salt (1 g)

⅓ cup heavy cream (75 g)

2 TBS sour cream (35 g)

1. Steep the tea leaves in ½ cup hot water for 5 minutes. You’ll want a fairly strong steep since the flavors will get somewhat muted with addition of the cream and by serving chilled. 

2. Meanwhile bloom the gelatin sheet by soaking it in a bowl of cold water for about 2 minutes, or until softened. Gently squeeze excess water from softened gelatin sheet. (If using powdered gelatin, bloom by sprinkling it evenly onto the surface of 2 TBS cold water. Let rest for 3-5 minutes until dissolved.) 

3. Once tea has steeped, strain the liquid through a fine sieve into a medium bowl and while the tea is still hot, add the bloomed gelatin, stirring until fully dissolved. Whisk in the condensed milk, dulce de leche, tamarind paste, and salt until all the ingredients are fully incorporated. 

4. Chill this bowl by placing it in a larger bowl filled with ice water. Whisk every 5 minutes or so (for about 20-30 minutes) until the gelatin just starts to become rather thick. Don't allow the 

mixture to set fully, but allow it to get thick enough to be able to fold in the whipped cream from the next step below and still have it hold its shape a bit. 

5. While the base is setting, lightly oil 4 (2-ounce) silicone molds or, if not using molds, set out 4 ramekins or jelly jars. 

6. In a mixer, using the whisk attachment, whip the heavy cream and sour cream until it holds medium-soft peaks. If the whipped cream is ready before the parfait base has set, put it in the fridge until ready to use. 

7. Once the ideal consistency of the parfait base is achieved, use a spatula to fold in the whipped cream until completely smooth and no white streaks remain. Pour into the prepared molds (or jars), and carefully tap on the countertop a few times to remove excess air bubbles. Freeze for at least 3 hours, or overnight. 

9. Pop the frozen parfait base out of their molds (if using, or skip this step if using jars). Thaw before serving, either overnight in the fridge or for 3 hours at room temperature. 

10. To serve, dollop and sprinkle alternating layers the coconut curd and almond crisp over the parfait base.

Coconut Curd

makes 2 cups

1 young Thai green coconut (¾ cup commercially prepared coconut cream can be substituted in a pinch)

1 cup sugar

¼ vanilla bean, halved and seeds scraped

½ cup unsalted butter, cold

2 whole eggs

2 egg whites

1 gelatin sheet

1. Cut the top off the coconut and drain the water into a blender. Use a spoon to scoop all of the white coconut meat from the inside and add this to the blender. Blend on high speed until homogenous. 

2. Add ¾ cup of this fresh coconut cream to a small saucepan along with the sugar and vanilla bean. Reserve the remainder of the coconut cream for another use. Set the blender canister aside, without washing, as you’ll need it again in the final steps below. 

3. Turn heat to medium, and cook, stirring occasionally until sugar is melted and steam starts to rise off the surface, as it comes to a simmer. 

4. In a separate bowl, mix together the whole eggs and egg whites. Add a bit of the warm coconut cream mixture to the eggs and stir to temper. Keep adding more coconut cream to the eggs, a bit at a time, stirring all the while, until all of it is fully incorporated. Return the mixture to the saucepan and continue cooking until it thickens and registers 180°F, approximately 12 minutes. 

5. Meanwhile bloom the gelatin sheet by soaking it in a bowl of cold water for about 2 minutes, or until softened. Gently squeeze excess water from softened gelatin sheet. (If using powdered gelatin, bloom by sprinkling it evenly onto the surface of 2 TBS cold water. Let rest for 3-5 minutes until dissolved.) 

6. Once the coconut cream mixture has thickened, remove the vanilla bean pod and pour it into the canister of a blender. Blend on high tossing in the butter one tablespoon at a time. Once all of the butter is incorporated, add the bloomed gelatin. Blend a few seconds more until it dissolves. 

Pour the coconut curd into a jar and let cool in fridge for several hours (or overnight) to allow it to thicken before using.

Almond Crisp

makes about 2 cups

2 TBS slivered almonds (15 g)

¼ cup almond butter (55 g)

½ cup feuilletine (40 g) (though not nearly comparable, crisp rice or corn flake cereal could be substituted, if need be)

3 TBS confectioners' sugar (30 g)

½ tsp kosher salt (2 g)

1½ TBS organic Thai black tea leaves (8 g)

scant pinch of citric acid (0.25 g)

1. Heat the oven to 325°F. 

2. Spread the almonds evenly in a pie plate (or similar oven-safe dish) and toast in the oven for 15 minutes. Cool to room temperature. 

3. Roughly chop the nuts and combine with the almond butter, feuilletine, confectioners' sugar, salt, organic Thai black tea leaves, citric acid, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for about 1 minute, until evenly distributed. 

Store in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.

Matcha Ravioli filled with Spring Pea Garlic Scape Pesto and Italian White Bean Purée

I contribute recipes to the blog of my friends' tea company, Arbor Teas. Here is another recipe I created using their matcha tea.

Matcha Tea, made from stone-ground, Japanese green tea leaves, has a body and flavor that is thick and rich and green with a slight bitterness. It’s thought to be even healthier than regular green tea, because the entire tea leaf is consumed, instead of just the infusion as with normal teas. And since it is a powder, it can be incorporated into just about any cooking recipe, swapped out for a little flour. Its deep green hue and flavor add a lot of appeal to homemade pasta.

Inspired by the green of the coming spring, I used Arbor Teas cooking grade organic matcha green tea to make matcha ravioli. I filled the pasta with a green pea and Italian white bean purée, and topped it with a garlic scape-kale pesto. So very green!

A more simple filling idea would be to use an herb-laced ricotta. After reading this post by Smitten Kitchen, I’ve taken to making my own. It’s really very simple to do.

Even simpler, cut the fresh matcha pasta into thin linguini strands, cook in boiling water, and top with your favorite sauce.

Matcha Pasta
(serves 3-4)

9½ ounces (scant 2 cups) all purpose flour
1 heaping tablespoon organic Matcha Green Tea
3 large eggs, beaten

Add the flour to the workbowl of a food processor and pulse a few times to evenly distribute. Add the eggs. Process again for about 30 seconds until the dough forms a rough ball. It’s OK if some small bits remain unincorporated. Turn the contents of the workbowl onto a floured surface and knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours, allowing the dough to relax.

Dough that has the perfect amount of moisture will come together in one large mass. If the dough resembles small pebbles it is too dry; with the motor running, add water ½ teaspoon at a time until the dough forms a rough ball. If the dough sticks to the side of the workbowl it is too wet; add flour, 1 tablespoon at a time, and process until the dough is no longer tacky and forms a rough ball.

Using a manual pasta machine or a rolling pin, roll out the dough into thin, satiny sheets. It should be rolled thin enough that you are able to see the outline of your hand through the pasta. Lay the sheet of pasta on a clean kitchen towel and cover it with a damp cloth to keep it from drying out. Repeat with the other pieces of dough. Leave the pasta as is for use in filled pastas or cut the pasta sheets into long strands to make fettuccine.

If making ravioli, place a dollop of the filling (recipe below) along the rolled sheet every few inches. Lay another sheet of dough directly over the filling and press down to seal the ravioli. Cut into squares with a pastry wheel. Place the cut ravioli on a floured baking tray and repeat with the remaining dough and filling.

If you don’t plan to cook the ravioli right away, place the baking tray full of finished ravioli (in one layer only) in the freezer. Once the ravioli have frozen solid (half an hour or so), you can transfer them into a zip-top plastic bag and continue to freeze until ready to use. When ready to serve, drop the frozen ravioli directly into a large pot of salted boiling water for 4 or 5 minutes. Carefully remove cooked ravioli with a slotted spoon and then toss with sauce.

Filling: Spring Pea, Garlic Scape, Italian White Bean Purée

¾ cup garlic scapes, diced
1 cup shelled peas
1 tablespoon butter
¼ cup olive oil
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon ground pepper
2 cups cooked white beans, drained

Lightly sauté the garlic scapes and peas in butter until softened. Transfer to the bowl of food processor. Blend the scapes, peas, olive oil, lemon juice, salt and pepper until fairly smooth. Add the cooked beans and blend again. Taste and adjust seasonings as needed. Let cool before filling the ravioli.

Garlic Scape-Kale Pesto Sauce
Makes about 1½ cups of pesto
From 365daysofkale.com

1 cup garlic scapes, chopped
3-5 leaves kale, stems removed
⅓ cup pecans, toasted
¾ cup olive oil
½ teaspoon salt
Black pepper to taste

Process scapes, kale, and nuts in the bowl of a food processor until well combined and somewhat smooth but not completely pureed. Slowly drizzle in oil and process again until incorporated. Add salt and pepper to taste.

Honeybush Tea Jelly

I sometimes contribute recipes to the blog of my friends' tea company, Arbor Teas. Recently, they were featured in the February edition of MetroParent Magazine. (Click through to see a picture of Jeremy, Aubrey, Arthur and Penelope.) Here is a kid-friendly recipe I created using one of their teas.

This one’s for the kids!

One of my favorite naturally non-caffeinated Arbor Teas is their organic Honeybush. Steeping the leaves, stems, and flowers of this plant indigenous to South Africa yields a sweet, light and woody infusion. It is enjoyable both hot and iced, and makes quite a pleasant transition beverage when you are ready to stop drinking caffeine for the day. Here honeybush is used to flavor a jelly. Its woody sweetness balances the tartness of the homemade apple pectin used to thicken the jelly. Really any loose leaf tea could be substituted in this recipe, but I chose honeybush for the kids! Honeybush tea jelly makes fantastic PB&J sandwiches. I’ve also combined the jelly with nuts and spices and stuffed the mixture into apple dumplings. Its sweet tart flavor is fairly versatile and broadly appealing to all sorts.

Honeybush Tea Jelly


6 tablespoons loose tea leaves
2¼ cups boiling water
3 cups green apple pectin stock (see recipe below)
¼ cups fresh lemon juice
3¼ cups sugar

Steep the tea leaves in the boiling water for 5 minutes, then pour through a fine-mesh sieve into a 6-8 quart pan. Add the pectin stock, lemon juice, and sugar to the pan. Bring to a boil over high heat and cook for 25-30 minutes, stirring occasionally to prevent scorching, until the jelly registers 220 °F on a candy thermometer.

Ladle the jelly into sterilized canning jars and process for storage using whichever method you prefer best.

Green Apple Pectin Stock

3 pounds green apples (I used early transparent, one of the first apple varieties available at my farmer’s market in early fall. More readily, commercially available Granny Smith will work as well.)

Cut the apples into 8 sections. Discard the stems only. Peels, core, seeds and remaining fruit all contain valuable pectin. Place the apple sections in a 6-8 quart pan. Add 6 cups of water. Cover the pan and bring to a boil over high heat. Boil until the apples have broken down and the peels separate from the pulp. This should take 30-40 minutes. Stir occasionally to prevent apples at the bottom of the pot from scorching.

Set a large mesh sieve over a deep bowl. Pour the cooked apples and juice into the sieve and let drain for at least half an hour, until you have about 5½ cups juice. Stir occasionally, to dislodge the pulp at the bottom of the sieve and allow proper draining, but do not press down too hard so as to push the pulp through the sieve.

Once strained, the pulp can be passed though a food mill to remove seeds and skins. This yields a very tart applesauce that can be eaten straight out of hand (sweetened and spiced at will) or incorporated into another recipe.

Bring the 5½ cups juice to a boil over high heat and cook until reduced to about 3 cups. This should take about 20 minutes. Refrigerate pectin stock, up to 2 weeks, until ready to use, or freeze for several months.

Holiday Spice Black Tea Red Pepper Relish

I sometimes contribute recipes to the blog of my friends' tea company, Arbor Teas. Here is a recipe I created over the winter holiday using one of their special seasonal teas.

Over the final few weeks of my CSA share last year, I built quite a collection of red peppers. Both hot varieties (Krimzon Lee, Serrano, Jalapeno, Shishito) and sweet bells (Apple Pimento, Carmen, Red Knight Bell) were filling up the crisper until enough accumulated to make this relish. Sweet with piquant heat and spiced just so with orange, cinnamon, and clove using Arbor Teas Organic Holiday Spice Black Tea, this ruby-toned relish makes a useful condiment to have on hand to dress up holiday meals or to gift away to friends this season. Use it to top cheese and crackers for a quick snack, mix with ketchup for a fancy chili dipping sauce, or dollop over your take-out ramen bowl to add a festive touch.

Holiday-Spice Red Pepper Relish
Makes 1½ pints

About 2 ½ pounds mixed types of red peppers (sweet and/or hot varieties)
1 tablespoon kosher salt
2 cups white vinegar
3 tablespoons Organic Holiday Spice Black Tea
3 cups sugar


Directions:

Pulse red peppers in a food processor to finely chop. This should yield about 4 cups. Combine chopped peppers and salt in a large bowl. Set aside for 2 to 3 hours, until a considerable amount of liquid is drawn out of the peppers. Meanwhile combine the vinegar and the tea in a separate bowl and set aside at room temperature to steep for the duration of salting the peppers.

Place the peppers in a sieve to strain, pressing with the back of a spatula to squeeze out as much liquid as possible. Transfer the peppers to a wide, 6-quart, heavy-bottomed pan and add the sugar. Place the sieve over the pan (to catch the loose tea) and pour in the steeped vinegar. Bring to a boil over high heat, stirring frequently. Cook until the pepper is translucent and the syrup is somewhat thick. Jelly-like consistency is achieved at 220° F. This may take 25-35 minutes of stirring. Temperatures higher than 220° F will yield a more resinous-like relish that will be difficult to spread, so be attentive to the thermometer throughout the boiling.

Ladle hot relish into clean jars and process for canning or store in the refrigerator for use within the next few months.

Smoky Yerba Mate Lentil Burgers

I often contribute recipes to the blog of my friends' tea company, Arbor Teas. Here is the latest recipe I created using a few of their teas.

BBQ season is upon us! Will you have a vegetarian to feed in your group? Often meatless patties are dry and disappointing, especially the ones that come packaged from the grocery store. Veggie burgers are so easy to make in your home kitchen, requiring fairly minimal forethought and prep work. Here is a unique idea to impart a tea flavor into a vegetarian burger. This recipe combines the earthiness of Arbor Teas organic Yerba Mate with a bit of smoke from organic Russian Caravan Black Tea. The lentils are cooked directly in the steeped teas, gaining an extra boost of flavor as they soak up the liquid and soften. Black beluga lentils retain their shape fairly well when cooked, so they are worth seeking out. Other varieties may cook up too mushy, causing the patties to fall apart.

Happy Summer everyone!

Smoky Yerba Mate Lentil Burgers
makes 6 burgers

2 cups boiling water
1 tablespoon loose leaf organic Yerba Mate
1 teaspoon loose leaf organic Russian Caravan Black Tea
1 cup dried Beluga lentils, picked over and rinsed (will yield about 3 cups cooked)
4 large eggs
½ teaspoon salt
1 medium onion, finely chopped
1 small carrot, shredded
1 small clove garlic, minced
1 cup whole grain bread crumbs
olive oil, if pan frying

Pour boiling water over tea leaves in a medium bowl. Cover and steep for about 4 minutes, then strain tea into a large saucepan, discarding tea leaves. Add the lentils to the sauce pan and bring to a boil over high heat. Lower the heat to a simmer and cook until most of the liquid is absorbed and the lentils are firm but tender, about 30-40 minutes. Cover the pan and let rest it rest off heat, until remaining liquid is absorbed, about 10 minutes.

In the bowl of a food processor, combine the lentils, eggs, and salt. Pulse until the mixture becomes a thick paste, allowing some lentils to remain whole. Transfer the lentil mixture to a mixing bowl and stir in the onion, shredded carrot, and garlic. Next add the breadcrumbs and stir to combined. Let rest for a couple of minutes to allow the bread crumbs to absorb some of the moisture. Divide the mixture into 6 equal portions and form into 1½-inch-thick patties.

Grill for 5-8 minutes on each side until browned and crisped on both sides.

Alternatively, if cooking indoors, heat the oil in a heavy skillet over medium low, add the patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Flip and cook the second side for 7 minutes, or until golden.

Citrus and Tea Cream Pie

I often contribute recipes to the blog of my friends' tea company, Arbor Teas. Here is the latest recipe I shared using a few of their teas.

Hurry! Before Meyer lemons are out of season, go make this pie! Or don't. Just wait for the right occasion and be inspired by what citrus is in abundance at that time. The original inspiration for this recipe came from Martha Stewart as a chamomile version of lemon meringue pie in a homey cornmeal crust. All of these elements, the mellow chamomile flowers, the zesty lemon, the pillowy marshmallow meringue, and the crunchy cornmeal work together in a wonderful, satisfying combination. But with the variety of organic loose-leaf teas available from Arbor Teas, why stop there? You could alter the recipe into a summery mojito rendition by subbing in lime for lemon and organic moroccan mint green tea for chamomile, all atop a buttery shortbread crust. Organic jasmine green tea and grapefruit (or those giant pumelos) would make a sophisticated, perfumed dessert. Tangerine and organic schizandra white tea, orange and organic earl grey black tea, or even blood orange and organic holiday spice black tea are a few more pairings I brainstormed to go with your favorite graham cracker, gingersnap, or chocolate cookie crust. Here is the original lemon-chamomile recipe. Let me know what combinations you dream up!

Citrus and Tea Cream Pie
adapted from Martha Stewart

Cornmeal Pie Dough
1½ cups all-purpose flour
¾ cup medium-ground yellow cornmeal
¾ teaspoon salt
¾ teaspoon sugar
12 tablespoons cold unsalted butter, cut into small pieces
¼ cup ice water

Lemon-Chamomile Cream Filling
3 cups whole milk
3-4 tablespoons loose organic chamomile (or whatever other tea flavor strikes your fancy)
¼ cup cornstarch
1 cup sugar
¼ teaspoon salt
4 large egg yolks
1½ teaspoons finely grated lemon zest (or other citrus zest)
¼ cup fresh-squeezed lemon juice (or other fresh citrus juice)
4 tablespoons unsalted butter, softened

Meringue
4 large egg whites
1 cup plus 2 tablespoons sugar
½ teaspoon pure vanilla extract
¼ teaspoon cream of tartar
a pinch of salt

To make the Cornmeal Crust:

Pulse flour, cornmeal, salt, and sugar in a food processor to combine. Add butter, and process briefly until mixture resembles coarse meal. With the machine running, slowly add ice water until dough just begins to hold together.

Shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour.

Roll cornmeal dough to ⅛-inch thickness on a lightly floured surface. Ease the dough into a 9-inch pie dish and trim the edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim and crimp edges. Prick the bottom of dough with a fork in several spots and chill 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 golden, about 15 to 18 minutes. Lift up the parchment to remove the pie weights. Continue to bake, uncovered until the crust is golden brown, 12 to 15 minutes more. Let cool completely before adding the cream filling.

To make the Cream Filling:

When ready to make the filling, bring milk to a boil in a medium saucepan. Remove from heat, add the loose leaf tea directly to the hot milk, cover, and steep for 5 minutes. Strain the milk through a fine sieve into a bowl, pressing on the spent tea leaves with a spatula to extract as much liquid as possible. Discard tea.

Combine cornstarch, sugar, and ¼ teaspoon salt in a medium saucepan. Whisk in the tea-infused milk. Turn heat to medium-high and cook, stirring constantly, until bubbling and thickly coats the spatula. This should take about 7 minutes total (about 2 minutes after it comes to a boil).

Whisk yolks in a separate bowl, then pour in the milk mixture into the yolks in a slow, steady stream, whisking until thoroughly incorporated. Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes more.

Remove from the custard from heat, and stir in lemon zest and juice. Add butter, 1 tablespoon at a time, stirring until butter melts before adding the next piece. Let cool in the saucepan off heat, whisking occasionally, for about 10 minutes.

Pour custard into the prepared crust. Press plastic wrap directly on surface of custard, taking care to smooth out any wrinkles as these will appear on the finished pie as it firms. Refrigerate at least 4 hours (or overnight) so that the custard filling is chilled and firm.

To make the Meringue:

Just before serving, combine egg whites and sugar in a heat-proof mixing bowl set over a saucepan of simmering water. Whisk until the sugar dissolves and the mixture is warm, about 3 minutes. Remove from heat and add vanilla, cream of tartar, and a pinch of salt. Transfer the bowl to the mixing stand and whisk on medium-high speed until shiny, stiff peaks form, about 7 minutes.

Pipe the meringue in dollops over the pie. If you’d like, toast the tips of the meringue with a culinary torch. Or, bake the meringue-topped pie briefly on a rimmed baking sheet under a broiler until lightly golden.

Serve immediately.