Make the crust
Position a rack in the center of the oven, and heat the oven to 350°F. Butter a 9x13-inch metal baking pan.
In a medium bowl, mix the flour, sugar, cornmeal, zest, and salt with a wooden spoon. Add the melted butter, and mix to form a soft dough. Evenly press into the bottom of the pan. Bake until golden on top, 20 to 25 minutes.
Make the lemon curd
While the crust is baking, steep the tea bag in 1/3 cup boiling water for 20 to 25 minutes. Whisk together the sugar, flour, and salt in a medium bowl. Whisk in the lemon juice and melted butter. Squeeze all the tea you can from the tea bag. Add the tea to the lemon mixture, along with the eggs and yolks, and whisk until smooth.
Pour the lemon curd on top of the crust, and bake until the curd jiggles like jello when the pan is nudged, 10 to 15 minutes.
Cool completely on a wire rack. Cut into bars. Just before serving, dust with confectioners' sugar, and finish with sea salt.
Make Ahead Tips
The bars can be covered and refrigerated for up to 3 days. Let sit at room temperature for 10 to 20 minutes to take off the chill, and dust with the sugar and salt just before serving.
Play with the flavor. Any tea that you might serve with lemon will work in place of the chamomile. You could also spread about 1-1/2 cups of chopped nuts over the crust before you pour the curd on top. I especially like untoasted pine nuts, which don’t need to be chopped.
nutrition information (per serving):
230, Fat Calories
10, Saturated Fat
6, Polyunsaturated Fat
0.5, Monounsaturated Fat
Photo: Scott Phillips