Lemon Buttermilk Pie With Saffron

Ingredients: – 1 9-inch pie crust (homemade or store-bought) – 1 cup granulated sugar – 3 tablespoons all-purpose flour – 1/4 teaspoon salt – 3 large eggs

– 1 cup buttermilk – Zest of 1 lemon – 1/4 cup fresh lemon juice – A pinch of saffron threads (about 1/4 teaspoon), crushed and steeped in 1 tablespoon hot water – 4 tablespoons unsalted butter, melted and cooled slightly – Whipped cream, for serving (optional)

Instructions: 1. Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, crimping the edges as desired.

1. In a large mixing bowl, whisk together the sugar, flour, and salt until well combined. 2. Add the eggs to the dry mixture, one at a time, whisking well after each addition.

1. Pour in the buttermilk, lemon zest, lemon juice, and the steeped saffron (along with the water). Mix until smooth. 2. Slowly pour in the melted butter, whisking constantly, until fully incorporated into the filling mixture.

1. Pour the filling into the prepared pie crust. 2. Bake the pie in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden brown.

1. Once baked, remove the pie from the oven and let it cool completely on a wire rack. 2. Serve slices of the lemon buttermilk pie with saffron at room temperature, optionally topped with whipped cream.

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