This Lemon Cranberry Meringue Pie recipe takes everything you love about a classic lemon meringue pie and folds in tart, jewel-toned cranberries for a filling that tastes like the holidays in every bite.
The crust is flaky and buttery, the filling is bright and tangy with just enough sweetness, and the meringue on top gets that gorgeous toasted finish that makes everyone at the table stop and ask for the recipe.
It looks like something from a bakery window, but it comes together with a handful of simple steps you can knock out over an afternoon.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 35 minutes |
| Cook Time | 45 minutes |
| Total Time | 4 hours 20 minutes (includes chilling) |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Lemon Cranberry Meringue Pie Recipe
This pie hits that sweet and tart balance in a way that plain lemon meringue never quite manages on its own.
The cranberries add color, a little bit of chew, and a tartness that cuts right through the sugar.
It is also a fantastic make-ahead dessert, since the filling can be prepped a day early and the meringue whipped up right before serving.
If you already have a soft spot for my classic lemon meringue pie, this cranberry version is going to become your new holiday favorite.
- Bright, tangy filling that balances sweet and tart perfectly
- Gorgeous ruby red and golden color that looks stunning on any holiday table
- Filling can be made a day ahead to save time on the day you serve it
- Uses fresh or frozen cranberries, so it works well past cranberry season too
- A fun twist on a classic that still feels familiar and comforting
Ingredients
You will need a handful of pantry staples plus fresh cranberries and lemons to pull this pie together.
Here is everything broken down by component.
- For the crust: 1 1/4 cups all purpose flour, 1/2 teaspoon salt, 1 tablespoon granulated sugar, 1/2 cup unsalted butter (cold and cubed), 3 to 4 tablespoons ice water
- For the cranberry lemon filling: 12 ounces fresh or frozen cranberries, 1 cup granulated sugar, 1 cup water, 2 large lemons (zested and juiced, about 1/2 cup juice), 3 tablespoons cornstarch, 4 large egg yolks, 2 tablespoons cold unsalted butter (cubed), pinch of salt
- For the meringue: 4 large egg whites (room temperature), 1/4 teaspoon cream of tartar, 3/4 cup granulated sugar, 1/2 teaspoon vanilla extract, pinch of salt
Read Also: Gluten Free Lemon Meringue Pie Recipe
Kitchen Equipment Needed
Nothing here is fancy or hard to find, but a couple of tools make the process much smoother, especially when it comes to the meringue and the pie crust.
- 9 inch pie dish
- Ceramic pie weights
- Stand mixer or hand mixer
- Fine mesh sieve
- Microplane zester
- Medium saucepan
- Rolling pin
- Mixing bowls
This crust comes together the same way as the one in my all butter pie dough recipe, so it is worth a look if you want extra step by step photos.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie, and they genuinely make the process easier and the results more consistent.
1. Kitchen Torch
A small kitchen torch gives you total control over browning the meringue, letting you toast it exactly where and how much you want without risking an overcooked filling underneath.
It is one of those tools that feels like a splurge until you use it once, then it becomes a regular in your kitchen.
2. Stainless Steel Mixing Bowl Set
Whipping egg whites into a stable meringue depends on a completely clean, grease free bowl, and stainless steel is the most reliable material for that job.
A good set also nests for storage, which is a nice bonus if your cabinet space is tight.
3. Glass Pie Dish with Lid
A pie dish that comes with its own lid makes storing leftovers so much easier, since you can skip the plastic wrap entirely.
It also tends to bake more evenly than metal, which helps that bottom crust turn out crisp instead of soggy.
4. Offset Spatula
Spreading meringue into those tall, dramatic peaks is a lot easier with an offset spatula than with the back of a spoon.
It gives you better control near the crust edges too, so you get a clean seal that keeps the meringue from shrinking as it cools.
You might also enjoy: Graham Cracker Crust Recipe
Step-by-Step Instructions: How to Make Lemon Cranberry Meringue Pie
1. Make the Pie Crust
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs with pea sized pieces of butter still visible.
- Sprinkle in the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together when pinched.
- Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
2. Blind Bake the Crust
- Preheat your oven to 375 degrees Fahrenheit.
- On a lightly floured surface, roll the chilled dough into a 12 inch circle about 1/8 inch thick.
- Transfer the dough to your pie dish, trim the overhang to about 1 inch, and crimp the edges however you like.
- Line the crust with parchment paper and fill it with pie weights.
- Bake for 20 minutes, then carefully remove the parchment and weights and bake for another 8 to 10 minutes, until the crust is lightly golden all over.
- Set the crust aside to cool completely while you make the filling.
3. Cook the Cranberries
- In a medium saucepan, combine the cranberries, 1 cup of sugar, water, lemon zest, and lemon juice.
- Bring the mixture to a boil over medium heat, stirring occasionally so the sugar does not scorch on the bottom.
- Continue boiling for 8 to 10 minutes, until all the cranberries have popped and softened and the liquid has turned a deep red.
4. Strain and Thicken the Filling
- Pour the hot cranberry mixture through a fine mesh sieve set over a bowl, pressing on the solids with a spatula to extract as much liquid as possible.
- You should end up with about 2 cups of strained liquid. Discard the skins and seeds left in the sieve.
- Return the empty saucepan to the stove and whisk the cornstarch with 2 tablespoons of cold water until smooth.
- Whisk in the egg yolks, then stir in the strained cranberry liquid.
- Cook over medium heat, stirring constantly, until the mixture comes to a hard boil and thickens noticeably, about 3 to 5 minutes.
- Remove the pan from the heat and stir in the cold butter and a pinch of salt until fully melted and smooth.
5. Fill the Pie Shell
- Pour the warm cranberry lemon filling into the cooled, blind baked crust.
- Use an offset spatula to spread it into an even layer, right up to the edges of the crust.
- Keep the filling warm while you prepare the meringue, since a warm filling helps the meringue set against it and prevents weeping.
6. Whip the Meringue
- In a clean, grease free mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
- With the mixer running, add the sugar a tablespoon at a time, waiting a few seconds between additions.
- Continue beating on medium high speed until the meringue is glossy and holds stiff, upright peaks, about 5 to 7 minutes.
- Beat in the vanilla extract and salt during the last 30 seconds of mixing.
7. Top and Bake the Meringue
- Preheat your oven to 350 degrees Fahrenheit.
- Spoon the meringue over the warm filling, starting at the edges and sealing it against the crust to help prevent shrinking.
- Use the back of a spoon or an offset spatula to swirl and pull the meringue into decorative peaks.
- Bake for 12 to 15 minutes, until the peaks are golden brown, or use a kitchen torch to brown the meringue by hand for more control.
8. Cool and Set the Pie
- Let the pie cool on a wire rack at room temperature for 1 hour.
- Transfer it to the refrigerator and chill for at least 3 hours, or until the filling is fully set, before slicing.
- Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices.
Tips for The Best Lemon Cranberry Meringue Pie
A few small details make a big difference in how this pie turns out, especially when it comes to the meringue holding its shape and the filling slicing cleanly.
- Make sure your egg whites are completely free of any yolk, since even a small amount of fat will keep the meringue from whipping properly
- Use room temperature egg whites, as they whip up faster and with more volume than cold ones
- Spread the meringue while the filling is still warm to help it seal and reduce weeping
- Chill the pie fully before slicing so the filling has time to set up properly
- Dip your knife in hot water between slices for clean, bakery style cuts
Read Also: Lemon Bars Recipe
Serving Suggestions
This pie is rich and tangy enough to stand on its own, but a few simple additions turn it into a full dessert spread.
It also fits right in alongside other holiday classics if you are planning a bigger dessert table.
- A dollop of lightly sweetened whipped cream on each slice
- A cup of coffee or spiced tea to balance the sweetness
- Served alongside a slice of Cranberry Cake for a full cranberry themed dessert table
- A few fresh cranberries and a light dusting of powdered sugar as garnish
Variations of Lemon Cranberry Meringue Pie
Once you have the base recipe down, there is plenty of room to make this pie your own depending on what you have on hand or what flavors you are craving.
- Orange cranberry version: swap the lemon zest and juice for orange for a warmer, milder citrus note
- Graham cracker crust: use a graham cracker crust instead of pastry for a simpler, no roll option
- Torched meringue: skip the oven step entirely and brown the meringue with a kitchen torch for more control
- Mini pies: divide the filling and meringue among individual tart shells for single serving desserts
If citrus swaps are your thing, you will probably also like this Cranberry Lime Pie.
Storage and Reheating
Meringue pies are best enjoyed within a couple of days, since the topping tends to weep and lose its texture the longer it sits.
- Store leftover pie loosely covered in the refrigerator for up to 2 days
- Avoid tightly wrapping the pie in plastic, since it can stick to the meringue and pull it apart
- This pie is not recommended for freezing, as both the meringue and the filling change texture once thawed
- Serve chilled straight from the fridge rather than reheating, since the meringue does not reheat well
For a filling with a similar texture that holds up a little better in the fridge, try my Lemon Cheesecake Recipe.
Nutritional Facts
These are approximate values per slice, based on 8 slices per pie.
Actual numbers will vary depending on the exact ingredients and brands you use.
- Calories: about 310 per slice
- Carbohydrates: about 48g
- Sugar: about 34g
- Fat: about 12g
- Protein: about 4g
You might also enjoy: Cranberry Apple Crumb Pie
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients do bring some nutritional upside along with all that flavor.
Cranberries in particular are one of the more nutrient dense fruits you can bake with.
- Cranberries are rich in antioxidants and vitamin C, and are well known for supporting urinary tract health
- Lemons provide a good dose of vitamin C and help brighten the overall flavor without needing extra sugar
- Eggs contribute protein and help give the meringue and filling their structure
- Butter in the crust, used in moderation, provides fat soluble vitamins along with that classic flaky texture
For another way to put cranberries to work, check out this Fresh Cranberry Sauce Recipe.
FAQs About Lemon Cranberry Meringue Pie
1. Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work just as well as fresh in this recipe.
There is no need to thaw them first, just add them straight to the saucepan and they will cook down the same way.
2. Why did my meringue weep or shrink after baking?
Weeping usually happens when the meringue is spread over a cold filling instead of a warm one.
Spreading it warm and sealing the meringue against the crust edges helps it stay put as it cools.
3. Can I make this pie a day ahead?
You can make the crust and the cranberry lemon filling up to a day in advance and store the filled, unmeringued pie in the fridge.
Add and bake the meringue on the day you plan to serve it for the best texture.
4. Do I need a kitchen torch to brown the meringue?
No, a kitchen torch is optional and simply gives you more control over browning.
Baking the pie at 350 degrees Fahrenheit for 12 to 15 minutes will brown the meringue nicely on its own.
5. Why is my filling runny after chilling?
A runny filling usually means the cornstarch mixture was not cooked long enough to fully thicken.
Make sure the mixture reaches a hard boil and holds it for a few minutes, then chill the pie fully before slicing.
Read Also: Lemon Cranberry Scones Recipe
Lemon Cranberry Meringue Pie
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter cold and cubed
- 3 to 4 tablespoons ice water
- 12 ounces cranberries fresh or frozen (about 340g)
- 1 cup granulated sugar
- 1 cup water
- 2 large lemons zested and juiced (about 1/2 cup or 120ml juice)
- 3 tablespoons cornstarch
- 4 large egg yolks
- 2 tablespoons cold unsalted butter cubed
- salt a pinch
- 4 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- salt a pinch
- whipped cream lightly sweetened, for serving
- powdered sugar for dusting
- fresh cranberries for garnish
Equipment
- ceramic pie weights
- Stand mixer (or hand mixer)
- Fine-mesh sieve
- Medium saucepan
- Rolling Pin
- Mixing bowls
- Kitchen torch (optional)
- Offset spatula (optional, for spreading)
Method
- In a bowl, whisk together flour, salt, and sugar. Cut in cold butter until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough comes together. Shape into a disc, wrap, and refrigerate for at least 1 hour.
- Preheat oven to 375°F. Roll dough to a 12-inch circle and fit into a pie dish. Trim and crimp edges. Line with parchment, fill with pie weights, and bake for 20 minutes. Remove weights and bake 8-10 minutes more until golden. Cool completely.
- In a saucepan, combine cranberries, 1 cup sugar, water, lemon zest, and juice. Bring to a boil, stirring occasionally. Boil for 8-10 minutes until cranberries pop and soften and liquid turns deep red.
- Strain the hot cranberry mixture through a fine mesh sieve, pressing on solids to extract about 2 cups of liquid. Discard solids. Whisk cornstarch with 2 tablespoons cold water until smooth. Whisk in egg yolks, then stir in strained liquid. Cook over medium heat, stirring constantly, until mixture boils and thickens, about 3-5 minutes. Remove from heat and stir in cold butter and salt until smooth.
- Pour the warm cranberry lemon filling into the cooled crust and spread evenly. Keep filling warm while preparing the meringue.
- In a clean, grease-free bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, a tablespoon at a time, beating until glossy and stiff peaks form, about 5-7 minutes. Beat in vanilla and salt during the last 30 seconds.
- Preheat oven to 350°F. Spoon meringue over warm filling, sealing against the crust edges. Swirl into decorative peaks. Bake for 12-15 minutes until golden, or use a kitchen torch to brown.
- Let pie cool on a wire rack for 1 hour, then refrigerate for at least 3 hours until filling is fully set before slicing. Use a sharp knife dipped in hot water and wiped clean for neat slices.
Nutrition
Notes
- Make sure egg whites are completely free of any yolk, as even a small amount of fat will keep the meringue from whipping properly.
- Use room temperature egg whites for faster whipping and more volume.
- Spread the meringue while the filling is still warm to help it seal and reduce weeping.
- Chill the pie fully before slicing so the filling has time to set up properly.
- Dip your knife in hot water between slices for clean, bakery-style cuts.
- Store leftover pie loosely covered in the refrigerator for up to 2 days. Avoid tightly wrapping, as plastic can stick to the meringue.
- This pie is not recommended for freezing, as both the meringue and filling change texture once thawed.
- For a fun variation, swap the lemon zest and juice for orange to make an orange cranberry version.
- You can use a graham cracker crust instead of pastry for a simpler, no-roll option.
- If using frozen cranberries, there is no need to thaw them first; add them straight to the saucepan.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Lemon Cranberry Meringue Pie is one of those desserts that looks far more impressive than it actually is to make.
Once you get the hang of the filling and the meringue, it becomes a recipe you will want to make every holiday season.
I would love to see how yours turns out, so snap a photo and post here, or leave a comment below letting me know how it went.
Recommended:
- Cranberry Cheesecake Recipe
- Sugar Free Lemon Meringue Pie Recipe
- Apple Cranberry Pie Recipe
- Lemon Icebox Pie Recipe
- Dairy Free Key Lime Pie Recipe
