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