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Lemon Cranberry Meringue Pie Recipe

Lemon Cranberry Meringue Pie

iamwinfred
This Lemon Cranberry Meringue Pie 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.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 310 kcal

Equipment

  • 9-inch pie dish
  • ceramic pie weights
  • Stand mixer (or hand mixer)
  • Fine-mesh sieve
  • Microplane zester
  • Medium saucepan
  • Rolling Pin
  • Mixing bowls
  • Kitchen torch (optional)
  • Offset spatula (optional, for spreading)

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

For the Cranberry Lemon Filling

  • 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

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
  • salt a pinch

For Serving (Optional)

  • whipped cream lightly sweetened, for serving
  • powdered sugar for dusting
  • fresh cranberries for garnish

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 48gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 95mgSodium: 180mgPotassium: 90mgFiber: 2gSugar: 34gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 4mg
Keyword cranberry pie, holiday dessert, lemon cranberry meringue pie, meringue pie
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