Name: Lemon Buttermilk Pie with Saffron
Yield: 8 Servings
Ingredients: 1¼ cups all-purpose flour; 1 tablespoon sugar; ½ teaspoon kosher salt; ½ cup (1 stick) chilled unsalted butter, cut into pieces; ¼ cup buttermilk; 2 tablespoons all-purpose flour, plus more; 6 large egg yolks; 3 large eggs; 1¼ cups buttermilk; 1¼ cups sugar; 1 tablespoon finely grated lemon zest; ⅓ cup fresh lemon juice; ¼ teaspoon kosher salt; pinch of saffron threads; 2 tablespoons unsalted butter, melted, cooled slightly; Whipped cream (for serving)

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Ditte Isager

Blind-baking the crust in this lemon buttermilk pie recipe is essential: It keeps it from getting soggy when the custardy filling is added.

Recipe notes