Name: Lemon Buttermilk Pie with Saffron
Yield: Makes 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon kosher salt; 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; 1/4 cup buttermilk; 2 tablespoons all-purpose flour, plus more; 6 large egg yolks; 3 large eggs; 1 1/4 cups buttermilk; 1 1/4 cups sugar; 1 tablespoon finely grated lemon zest; 1/3 cup fresh lemon juice; 1/4 teaspoons kosher salt; Pinch of saffron threads; 2 tablespoons unsalted butter, melted, cooled slightly; Whipped cream (for serving)

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Lemon Buttermilk Pie with SaffronDitte Isager

Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added.

Recipe notes

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