For the crust: Combine the flour, salt and sugar in a food processor and pulse to blend. Add the butter and pulse until the cubes are roughly half their original size.
Slowly pour in the ice water, pulsing until the mixture resembles a coarse meal. Gather the dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.
Roll out the dough into a circle large enough to fit a 10-inch pie pan with 1 1/2 to 2 inches of overhang. Transfer the dough to the pie pan. Fold the overhanging edges back onto themselves and crimp to form a half-inch barrier above the pan. Refrigerate until ready to fill and bake.
Preheat the oven to 350 degrees F.
For the filling: Add the egg yolks to a large mixing bowl. Slowly pour in the sugar, whisking constantly, until thoroughly combined. Whisk in the lemon juice and tea. In a separate bowl, mix together the flour, cornmeal and salt, then whisk the dry ingredients into the wet ingredients.
Set the mixing bowl over a barely simmering saucepan of water and heat the filling slowly, whisking often. Gradually whisk in the butter until fully combined. Pour the filling into the chilled pie shell.
Bake on the middle rack of the oven until the surface of the pie turns deep brown and hardens slightly and the center jiggles but doesn't ripple, 30 to 40 minutes; start checking after 30 minutes.
Let the pie cool completely on a rack, then refrigerate for easy slicing. Enjoy cool or at room temperature. Serve with a dollop of whipped cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.