Lemon Cranberry Meringue Pie

This Lemon Cranberry Meringue Pie Recipe is quite the showstopper, not to mention delicious! 3 layers of sweet and tart goodness make this pie everyone’s new favorite. Although there are a few steps, the actual cooking part is pretty easy and totally worth it.

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This Lemon Cranberry Meringue Pie is the perfect dessert for Thanksgiving, Christmas, or any occasion! There are quite a few steps, but if you plan ahead, anyone can make this pie and everyone will be impressed.

As usual, I was flipping through my magazines for inspiration and landed on the Martha Stewart Lemon Cranberry Meringue photo. I knew I had to make this pie!! Lemon is at the top of my favorites list after making my first batch of Meyer Lemon Curd Cream Puffs. Now I try to find any excuse to use it in my cooking or baking.

Ingredients Needed for this Lemon Cranberry Pie

• pie crust (homemade or store-bought)
• sugar
• cornstarch
• salt
• 5 eggs
• lemon juice and lemon zest
• water
• unsalted butter
• a bag of cranberries
• cream of tartar
• vanilla extract

How to make This Amazing Meringue Pie

This recipe has quite a few steps so read through the whole recipe at least once before starting. You can make your own pie crust or use a store-bought crust (I decided to make my own when I made this for Thanksgiving dinner, but next time I might just buy one and skip that step).

Lemon Pudding Layer

Make the lemon pudding layer by whisking the sugar, cornstarch, and salt in a saucepan. Add the egg yolks, lemon zest, and water and whisk until nice and smooth. til the mixture comes to a boil. Boil for 1 minute and do not stop whisking. Remove from the heat and whisk in the lemon juice and butter pieces until everything is melted. Pour the lemon pudding into the prepared crust and place it in the fridge for at least 30 minutes to set.

Cranberry Gelee Layer

While the lemon pudding is setting, make the cranberry gelee layer. Place the cranberries, sugar, cornstarch, salt, and water in a saucepan. Turn on the heat to med-high and bring to a boil. Boil for 1 minute and smash up the cranberries as you are stirring the mixture. Pour the mixture into a fine-mesh sieve over a bowl and gently press through. Pour the cranberry gelee over the chilled lemon pudding to make your next layer. Gently spread all the way to the edges using a spatula. Place the pie back into the fridge for at least another 30 minutes.

Meringue Topping

Now it’s time to make the meringue topping. In the bowl from your mixer, add the egg whites and sugar and whisk together (you can also use a regular glass or metal bowl if you are going to whip your meringue with a hand mixer). 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 and the mixture is hot. Remove from the heat and place the bowl 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 before the edge of the pie to create a border. Carefully and slowly brown the meringue all over with a kitchen torch until you get your desired look.

Tips For Making This Pie

• This pie is best the day you make it. If you do have leftovers, store them covered in the fridge for 2-3 days.
• If you don’t have a kitchen torch, you can brown the meringue under the broiler in your oven. I would suggest using the low setting and keeping a close eye on it so it does not burn.
• I used Meyer lemons when making this pie, but regular lemons will work as well.
• You can make the crust, lemon pudding and cranberry layers a day ahead and store covered in the fridge overnight. Make and toast the meringue on the day you are planning to serve this pie.

More Delicious Dessert Recipes

• Instant Pot Strawberry Cheesecake
• Cake Batter Rice Krispy Treats
• Easy Passion Fruit Bars
• Saltine Cracker Caramel Bars
• Healthy Oatmeal Chocolate Banana Cookies

Meyer Lemon Cranberry Meringue Pie

This Lemon Cranberry Meringue Pie tastes as good as it looks. Three beautiful layers of sweet, tart and fluffy delicious pie!

5 from 12 votes

Print Pin Rate

Servings: 12 servings

Calories: 268kcal

Author: EmilyFabulous

Cook this on

Equipment

• kitchen torch
• pie pan
• saucepan
• fine-mesh strainer
• whisk
• stand mixer or electric hand mixer

Ingredients

• 1 pie crust (homemade or store-bought)

Meyer Lemon Pudding

• 1⅓ cup sugar
• ⅓ cup cornstarch
• ½ teaspoon salt
• 4 large egg yolks (whites are needed for meringue so don't toss!)
• 2 teaspoon meyer lemon zest
• 1⅓ cup water
• ¾ cup meyer lemon juice
• 4 tablespoon unsalted butter, cut into small cubes

Cranberry Gelee Filling

• 12 ounces cranberries, rinsed (1 bag)
• ½ cup sugar
• 2 tablespoon cornstarch
• 1 pinch salt
• ¾ cup water

Meringue

• 5 egg whites, room temp
• ¾ cups sugar
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

Crust

• 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.
  

Meyer Lemon Pudding

• 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.
  

Cranberry Gelee

• 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.
  

Meringue

• 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.
  

Video

Notes

• This recipe makes a 9″ pie.
• This pie is best the day you make it. If you do have leftovers, store them covered in the fridge for 2-3 days.
• If you don’t have a kitchen torch, you can brown the meringue under the broiler in your oven. I would suggest using the low setting and keeping a close eye on it so it does not burn.
• I used Meyer lemons when making this pie, but regular lemons will work as well.
• You can make the crust, lemon pudding, and cranberry layers a day ahead and store them covered in the fridge overnight. Make and toast the meringue on the day you are planning to serve this pie.

Nutrition

Serving: 1slice | Calories: 268kcal | Carbohydrates: 42.5g | Protein: 3.2g | Fat: 9.3g | Saturated Fat: 4.6g | Cholesterol: 88mg | Sodium: 199mg | Potassium: 130mg | Fiber: 1.3g | Sugar: 31.2g | Calcium: 20mg | Iron: 1mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

Did you make this Meyer Lemon Cranberry Meringue Pie?

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