Lemon Cranberry Pie Recipes

LEMON-CRANBERRY MERINGUE PIE

Steps:

• Crust: Preheat oven to 400°F. Roll out dough on a lightly floured surface to an approximately 13-inch round. Transfer to a 9-by-2-inch fluted tart pan, or a 9-inch deep-dish pie dish. Trim dough to be flush with edges of pan.
• Line with parchment and fill with dried beans or pie weights. Bake until crust is set and dry, about 25 minutes. Remove beans and parchment; continue baking until crust is golden on bottom, about 15 minutes. Transfer to a wire rack; let cool completely.
• Lemon Filling: Combine sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks, lemon zest, and 1 1/3 cups water until smooth. Bring mixture to a boil over medium-high heat, whisking frequently; boil 1 minute.
• Remove from heat; whisk in lemon juice and butter until smooth. Pour mixture into crust. Refrigerate until filling is cool and set, about 30 minutes.
• Cranberry Gelée: Combine cranberries, sugar, cornstarch, salt, and 3/4 cup water in a saucepan. Bring to a boil over medium-high heat, stirring occasionally; boil 1 minute. Press through a fine-mesh sieve (discarding solids), then pour over chilled and set lemon pudding in crust, gently spreading to edges with an offset spatula. Refrigerate until cold and set, at least 30 minutes or, loosely covered, up to 1 day. If using tart pan, remove pie from pan and transfer to a serving plate or cake stand.
• Meringue: In the bowl of a mixer set over (but not in) a bowl of simmering water, beat egg whites and sugar until sugar has dissolved and mixture is hot. Transfer to mixer fitted with the whisk attachment; beat on low speed until foamy. Add cream of tartar and vanilla, increase speed to medium-high and whisk until stiff, glossy peaks form, about 8 minutes.
• Spoon meringue onto center of pie, spreading slightly and leaving a 1-inch border between meringue and crust. Wave a kitchen torch over meringue until browned in places. Cut pie into wedges; serve. (Pie is best eaten the same day.)

MEYER LEMON CRANBERRY MERINGUE PIE

Steps:

• Preheat oven to 375°F. Prepare a basic pie crust dough ahead of time (or buy it) and make sure it is nice and cold before rolling out and placing in the pie pan. I used a regular 9-inch pie pan or you could use a deep tart pan.
• Roll out the crust dough pretty thin and ensure it's big enough to fill your pan. Layout the crust over the pan and press it lightly into all sides. Cut off the excess dough so that you just have a nice flat side (no fancy crust decoration needed, trust me).
• Place parchment paper and pie weights on top of the crust and bake for 25 minutes. Remove weights and parchment paper and continue baking for 10-15 minutes longer until nice and brown. Remove and cool completely.
• Place the sugar, cornstarch, and salt into a saucepan and whisk together. Add the egg yolks, lemon zest, and water and whisk together until nice and smooth. Turn on the heat to med-high and continue whisking until the mixture comes to a boil. Boil for 1 minute and do not stop whisking! Remove from heat and whisk in lemon juice and butter pieces until everything is melted and beautifully smooth.
• Pour the lemon pudding into the cooled pie crust and place it in the fridge for at least 30 minutes to set.
• Place the cranberries, sugar, cornstarch, salt, and water into a saucepan. Turn on the heat to med-high and bring the mixture to a boil. Boil for 1 minute and smash up the cranberries as you are stirring.
• Pour the cranberry mixture through a fine-mesh sieve into a bowl and gently press through. Discard the solids and the liquid will become your gelee.
• Pour the cranberry gelee over the chilled lemon pudding to make your next layer. Gently spread the gelee all the way to the edges using a spatula. Place the pie back into the fridge for at least another 30 minutes. You can let your pie set lightly covered overnight in the fridge and prepare the meringue the next day.
• In the bowl from your mixer (or a metal or glass bowl if using a hand mixer), add the egg whites and sugar and whisk together. Place the bowl over a pan with boiling water, but make sure the bowl doesn't touch the water, creating a double boiler effect. Whisk the egg whites and sugar until the sugar has dissolved.
• Remove the bowl from the heat and place it in the mixer stand. Whisk on low speed until foamy. Add the cream of tartar and vanilla and increase the speed to medium-high. Whisk until you have nice stiff peaks and the meringue is glossy. This takes about 7-8 minutes.
• Place the meringue on top of the cranberry layer, starting in the middle and spreading out lightly and evenly, leaving a gap around the edge of the pie to create a border. Using your kitchen torch (and being very careful) slowly brown the meringue all over until you get your desired look.

CRANBERRY CHESS PIE

Steps:

• Place a rack in middle of oven; preheat to 325°F. Place pie crust on a rimmed baking sheet. Cook cranberries in a medium saucepan over medium heat, shaking pan occasionally, until some have begun to split and burst, 6-8 minutes. Drain off any excess liquid. Remove from heat and let cool (if you're in a rush, transferring to a baking sheet or medium bowl will help them cool faster).
• Combine sugar and salt in a large bowl, then add lemon zest. Use your fingers to rub zest into sugar until moist and fragrant. Whisk in cornmeal and flour, then add eggs and vigorously whisk until well combined, about 30 seconds, Whisk in cream, butter, and vanilla, then add lemon juice and whisk again. Set a few cranberries aside for the top. Gently fold in remaining cranberries with a rubber spatula, breaking up any clumps.
• Gently pour mixture into pie crust and dot reserved cranberries over top of custard (this makes for the most photo-worthy dessert). Bake pie until top is golden brown and set but custard still jiggles in the center (about a 3" radius), 60-70 minutes. If your pie isn't as brown as you'd like it, you can increase oven temperature to 350°F for the last 5-10 minutes. Transfer pie to a wire rack and let cool (custard will fall as it cools). Transfer pie to the fridge and chill at least 1 hour.
• Just before serving, dust with powdered sugar if using. For the cleanest slices, cut with a hot dry knife (just like if you were cutting cheesecake).
• Do ahead: Pie can be made 3 days ahead. Keep chilled. Return to room temperature to serve if you'd like.

CRANBERRY-LEMON MERINGUE PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8-10 minutes or until bottom is lightly browned. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack. Reduce oven setting to 350°., In a large saucepan, combine cranberries, sugar, water and lemon juice. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries pop, stirring occasionally. Stir in tapioca and lemon peel. Remove from heat; cool slightly. Process half of the cranberry mixture in a food processor until smooth. Return to pan., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla., For meringue, in a large bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Beat in vanilla., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake 15-18 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

LEMON CRANBERRY PIE

Steps:

• Heat oven to 325 degrees.
• Prepare pastry.
• In small sauce pan, combine cranberry sauce, cornstarch, and sugar over medium heat until thickened and bubbly.
• Spoon into pastry shell.
• In small mixing bowl, beat the condensed milk, lemon, and egg yolk until well-blended. Spoon evenly over cranberry mixture.
• Bake 30 minutes, cool, then chill thoroughly before serving.