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Lemon Buttermilk Pie with Saffron
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added.
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)
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 450 % Daily Value *
- Total Fat: 16 g 23.91%
- Saturated Fat: 9 g 46.86%
- Trans Fat: 1 g %
- Cholesterol: 46 mg 15.4%
- Sodium: 423 mg 17.62%
- Calcium: 65 mg 6.51%
- Potassium: 116 mg 3.3%
- Magnesium: 0 mg 0%
- Iron: 2 mg 12.88%
- Zinc: 0 mg 0%
- Total Carbohydrate: 71 g %
- Dietary Fiber: 1 g 5%
- Sugar: 26 g
- Protein: 9 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 9.88%
- Vitamin C 2.79%
- Vitamin D 0.12%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs2
- Exchange - Starch3
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total3 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
