Ingredients

• Crust
• 8 tablespoons Butter
  
• 4 tablespoons Water
  
• 2 tablespoons Raw sugar
  
• 2 tablespoons Canola oil
  
• ¹/₈ teaspoon Sea salt
  
• 1 cup AP flour
  
• ¹/₂ cup Almond flour
  

• Lemon Saffron Filling
• 8 tablespoons Butter
  
• ¹/₄ cup Crème fraiche
  
• ¹/₄ cup Granulated sugar
  
• ¹/₂ cup Fresh lemon juice, Meyer preferred
  
• 2 Whole eggs
  
• 2 Egg yolks
  
• ¹/₄ teaspoon Pure vanilla extract
  
• 1 pinch Saffron (ground)
  
• Zest from one lemon