Saffron Buttermilk Lemon Pie
Published: July 25 2018
Difficulty: Medium - Yield: 8 servings - Time: 80 minutes
When life gives you lemons…get out your saffron and make a saffron buttermilk summer lemon pie! The buttermilk gives the pie a refreshing tangy flavor, highlighting the floral honeyed saffron notes while complimenting the fresh lemon.
- 1 1/2 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted butter
- 6 large egg yolks
- 3 large eggs
- 1 1/4 cup buttermilk
- 1 tsp Rumi saffron threads
- 3/4 cup sugar
- 2 tbsp finely grated lemon zest (about 1 large lemon)
- 1/3 cup lemon juice
- 1/4 tsp kosher salt
- 2 tbsp flour
- 2 tbsp butter, melted and cooled slightly
- Heavy whipping cream for serving (whipped)
Preheat oven to 375F. Mix the graham cracker crumbs, sugar, and melted butter together in the bottom of a 9" pie dish. Bake for 10 minutes, then remove from oven and let cool to until crust is slightly warm to the touch. *Note: you can put the crust pan in the freezer for a few minutes to speed the cooling, but be careful if you're using a glass pie plate: it may crack!
While crust is cooling, prepare filling and turn the oven down to 325F. Warm buttermilk slightly (no more than 120F) and add saffron. Let buttermilk saffron steep for ~10 minutes. Blend egg yolks, eggs, saffron buttermilk, sugar, lemon zest, lemon juice, and salt together in large bowl using an electric mixer until smooth. Keep mixer running and slowly add flour, then butter.
Pour filling into crust and bake until filling is set around the edge but middle is still wiggly, about 55-65 minutes. Rotate pie halfway through baking and cover the edges with foil if the pie starts to brown too much. Cool on a wire rack. Refrigerate overnight to let the flavor deepen a bit more. Serve with fresh whipped heavy whipping cream if desired.
For more summer fun, you can substitute the lemon for lime or orange for a different citrus flavor. If you're a fan of citrus and chocolate, try making the crust with chocolate graham crackers.