Best 8 Cranberry Lemon Meringue Pie Recipes

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Indulge in a delightful culinary journey with our tantalizing Cranberry Lemon Meringue Pie, a symphony of flavors that will tantalize your taste buds. This delectable treat combines the tartness of cranberries, the vibrant zest of lemon, and the airy sweetness of meringue, creating a harmonious balance that is both refreshing and satisfying.

Our comprehensive guide provides two enticing recipes: a classic Cranberry Lemon Meringue Pie and a Vegan Cranberry Lemon Meringue Pie. Both recipes are meticulously crafted to ensure a perfect balance of flavors and textures, catering to various dietary preferences. Whether you're a traditionalist or a vegan enthusiast, we've got you covered.

The classic Cranberry Lemon Meringue Pie features a flaky, buttery crust, a vibrant cranberry-lemon filling bursting with tangy-sweet goodness, and a luscious meringue topping that adds a touch of ethereal lightness. The vegan version offers a delightful alternative, showcasing a wholesome crust made from oats and nuts, a luscious filling bursting with cranberry and lemon flavors, and a creamy, dreamy aquafaba meringue that rivals its egg-based counterpart.

Whether you're a seasoned baker or embarking on your first baking adventure, our detailed instructions and helpful tips will guide you through the process, ensuring a successful and rewarding experience. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you and your loved ones craving more.

Here are our top 8 tried and tested recipes!

LEMON-CRANBERRY MERINGUE PIE



Lemon-Cranberry Meringue Pie image

Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important purpose in balancing the easy lemon curd filling. To take this pie to legendary status, we added a thin layer of cranberry gelée for extra pucker-up power and quickly kissed the peaks of the meringue with a kitchen torch.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Yield Serves 10 to 12

Number Of Ingredients 16

1 recipe Deep-Dish Pâte Brisée crust
Unbleached all-purpose flour, for dusting
1 1/3 cups sugar
1/3 cup cornstarch
1/2 teaspoon kosher salt
4 large egg yolks (whites reserved for meringue)
2 teaspoons grated lemon zest, plus 3/4 cup fresh juice
4 tablespoons unsalted butter, cut into 1/2-inch pieces
10 ounces fresh cranberries, rinsed and drained; or frozen cranberries (about 2 1/2 cups)
1/2 cup sugar
2 tablespoons cornstarch
Pinch of kosher salt
5 large egg whites, room temperature
3/4 cup sugar
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract

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.)

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

Provided by Food Network

Categories     dessert

Time 6h

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups fine vanilla wafer cookie crumbs (from about 40 cookies)
1 stick (8 tablespoons) unsalted butter, melted
1 1/2 teaspoons unflavored gelatin
2 cups Brandied Cranberry Sauce, recipe follows
1/2 cup granulated sugar
1 heaping teaspoon finely grated lime zest
1 tablespoon freshly squeezed orange juice
3 large egg whites, at room temperature
1 cup granulated sugar
1/8 teaspoon fine salt
6 cups fresh cranberries
3 cups granulated sugar
2/3 cups brandy

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined. Press into a 9-inch pie plate and bake until golden, about 15 minutes. Cool completely before filling.
  • For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes.
  • Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes. Pour the filling into the prepared crust and refrigerate until set, at least 4 hours.
  • For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water. Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch. Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks.
  • To assemble the pie: Spread the meringue over the top of the set filling. Using a kitchen torch, brown the meringue all over. Slice and serve.
  • Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes. Use right away or refrigerate, covered, for up to 1 week.

THE BEST LEMON MERINGUE PIE



The Best Lemon Meringue Pie image

It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.

Provided by Food Network Kitchen

Categories     dessert

Time 9h

Yield 8 to 10 servings

Number Of Ingredients 18

1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons cold vegetable shortening
1 teaspoon sugar
1/2 teaspoon fine salt
1/2 teaspoon apple cider vinegar
6 tablespoons very cold unsalted butter, cut into small pieces
3 to 6 tablespoons ice water
1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon fine salt
1/2 cup fresh lemon juice plus 2 teaspoons gently packed lemon zest
4 large egg yolks
3 tablespoons unsalted butter, cut into small pieces
5 large egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt
1/2 teaspoon pure vanilla extract

Steps:

  • For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
  • On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
  • Preheat the oven to 375 degrees F.
  • Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
  • For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
  • For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
  • Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

MERINGUE CRANBERRY PIE



Meringue Cranberry Pie image

Folks who favor the tartness of cranberries will fall for this pretty pie. The crimson berries look so beautiful under the airy meringue topping.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Pastry for single-crust pie (9 in.)
4 cups fresh or frozen cranberries, thawed
2 cups sugar
3/4 cup water
4 large egg yolks, room temperature
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon almond extract
MERINGUE:
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup sugar

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. deep-dish pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Meanwhile, in a large saucepan, combine the cranberries, sugar and water. Cook, stirring occasionally, over medium heat until berries pop, about 15 minutes. In a small bowl, combine the egg yolks, flour and salt. Remove cranberry mixture from the heat; stir a small amount into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and extract. Pour into crust., For meringue, in a large bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 18-22 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

Nutrition Facts : Calories 509 calories, Fat 17g fat (10g saturated fat), Cholesterol 130mg cholesterol, Sodium 285mg sodium, Carbohydrate 86g carbohydrate (66g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

Provided by Jonathan Reynolds

Categories     project, sauces and gravies, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups fine graham cracker crumbs
6 tablespoons unsalted butter, melted
1/3 cup sugar
2 1/2 cups frozen cranberries
6 tablespoons unsalted butter
1 1/4 cups sugar
8 large egg yolks
3 1/4 cups frozen cranberries (1 bag)
3/4 cup sugar
1 tablespoon cornstarch
1/2 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
1/2 cup coarsely chopped dried cranberries

Steps:

  • To make the crust, preheat the oven to 375 degrees. Whisk together the crumbs, butter and sugar. Scrape into a 9-inch glass pie plate and press evenly across the bottom and sides. Bake until the crust just begins to brown, 7 to 10 minutes. Set aside.
  • To make the curd, put the cranberries and 1/2 cup water in a saucepan. Heat until the cranberries pop, about 5 minutes. Purée in a food processor and strain through a sieve. Return to the pan, add the butter and sugar and heat until the butter melts and sugar dissolves.
  • Whisk the yolks until smooth. Very slowly whisk in the hot cranberry mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens a bit, about 5 minutes. (Do not allow to boil, or the eggs will scramble.) Set aside.
  • To make the filling, place the cranberries, sugar and 1/2 cup water in a small saucepan. Boil just until the sugar melts. Set aside.
  • Preheat the oven to 400 degrees. Position a rack in the top third of the oven. Have the curd and filling very hot. (Reheat the curd gently, stirring, to avoid scrambling the eggs.)
  • To make the meringue, put the cornstarch and 1 tablespoon sugar in a small saucepan. Stir in 1/3 cup water. Place over medium heat and stir until the mixture boils and becomes translucent. Set aside. In a medium bowl, beat the egg whites and salt until fluffy. Slowly add remaining sugar. Reduce speed to medium and add cornstarch mixture a tablespoon at a time. Beat just until meringue is glossy and holds stiff peaks. (Do not overbeat.) Fold in the dried cranberries.
  • Pour off any liquid from the filling and spread it in the pie shell. Top it with the cranberry curd. Add the meringue, covering the filling completely and making little decorative peaks. Place the pie on a baking sheet to catch any drips and bake until meringue peaks are nicely browned, 8 to 10 minutes. Let cool before serving or refrigerating.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 10 grams, Carbohydrate 96 grams, Fat 25 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 148 milligrams, Sugar 81 grams, TransFat 1 gram

MEYER LEMON CRANBERRY MERINGUE PIE



Meyer Lemon Cranberry Meringue Pie image

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

Provided by EmilyFabulous

Categories     Dessert

Number Of Ingredients 18

1 pie crust ((homemade or store-bought))
1⅓ cup sugar
⅓ cup cornstarch
½ teaspoon kosher 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
12 ounces cranberries, rinsed ((1 bag))
½ cup sugar
2 tablespoon cornstarch
1 pinch kosher salt
¾ cup water
5 egg whites, room temp
¾ cups sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract

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.

Nutrition Facts : ServingSize 1 slice, Calories 268 kcal, Carbohydrate 42.5 g, Protein 3.2 g, Fat 9.3 g, SaturatedFat 4.6 g, Cholesterol 88 mg, Sodium 199 mg, Fiber 1.3 g, Sugar 31.2 g

CRANBERRY & ORANGE MERINGUE PIE



Cranberry & orange meringue pie image

The creamy, citrus filling in this pie contrasts wonderfully with the sweet, fluffy meringue - a sure-fire showstopper

Provided by Good Food team

Categories     Dessert

Time 1h40m

Number Of Ingredients 14

140g cold butter , diced
250g plain flour , plus extra for dusting
100g icing sugar
2 egg yolks
250g fresh or frozen cranberry
3 tbsp cornflour
juice 1 lemon
juice 2 orange
100g golden caster sugar
85g butter , diced
3 egg yolks and 1 whole egg
4 egg whites
200g golden caster sugar
2 tsp cornflour

Steps:

  • For the pastry, put the butter and flour in a food processor and whizz to fine crumbs, then pulse in the sugar. Mix the egg yolks with 2 tsp cold water and, with the blade running, pour in the liquid to bring the pastry together. If it doesn't come together, add 1-2 tsp more water until it does.
  • Tip the pastry onto a lightly floured surface and bring together to make a flat disc, then roll out to line a 23cm loose-bottomed tart tin. Leave the pastry overhanging the tin and prick the bottom of the pastry case with a fork. Chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the pastry case with some crumpled baking parchment, fill with baking beans, then blind-bake for 15 mins. Carefully remove the parchment and beans, and bake for a further 10 mins or until the pastry looks golden and biscuity. Remove the case from the oven and trim the edges of the pastry with a sharp knife. Can be done the day before. Lower oven to 180C/160C fan/gas 4.
  • While the case is baking, make the filling. Cook the cranberries in a shallow pan over a medium heat with 2 tbsp water for 15 mins until pulpy. Push the fruit through a sieve over a bowl; discard the seeds and skins.
  • Put the cornflour in a clean pan and whisk in the lemon and orange juice until smooth. Add the sugar and cranberry purée, and heat until the mixture has bubbled and thickened, stirring constantly. Remove from the heat, add the butter and beat until melted. Add the egg yolks and whole egg to the pan, beat well and return to a medium heat. Keep stirring vigorously for 5 mins until the mixture thickens and drops off the spoon. Remove from the heat and set aside.
  • Meanwhile, make the meringue. Put the egg whites in a large clean bowl and whisk to stiff peaks. Add half the sugar, a spoonful at a time, whisking between each addition until stiff again. Whisk in the cornflour and remaining sugar until shiny and thick.
  • Pour the filling into the pastry case. Put spoonfuls of meringue around the edge of the filling so it just touches the pastry and pile the rest into the centre, spreading so that it covers the filling. Bake for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins before slicing. Can be made several hours ahead.

Nutrition Facts : Calories 621 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

CRANBERRY MERINGUE PIE - EATING WELL MAGAZINE



Cranberry Meringue Pie - Eating Well Magazine image

If you're a fan of lemon meringue pie, you'll love this festive cranberry meringue pie recipe. For the fluffiest meringue, set your eggs out at room temperature for about 15 minutes or submerge (in the shell) in a bowl of lukewarm water for 5 minutes before beating-egg whites at room temperature will gain more volume than cold whites.

Provided by Heather N.

Categories     Pie

Time 35m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 14

1 (12 ounce) bag fresh cranberries
1 cup orange juice
3/4 cup granulated sugar
1 large egg, whole
3 large eggs, separated
1/4 teaspoon cream of tartar
1 pinch salt
1/3 cup granulated sugar
1 teaspoon vanilla
3/4 cup white whole wheat flour (see tip) or 3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3 tablespoons canola oil
2 tablespoons butter, softened

Steps:

  • PREPARATION.
  • Preheat oven to 350°F Coat a 9-inch pie pan with cooking spray.
  • To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.).
  • To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.
  • To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.
  • TIPS & NOTES.
  • Bake with white whole-wheat flour, made from a special variety of white wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. Both provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

Nutrition Facts : Calories 269.4, Fat 8.7, SaturatedFat 2.4, Cholesterol 80.5, Sodium 123.9, Carbohydrate 45.6, Fiber 2.8, Sugar 35.4, Protein 4

Tips:

  • For a flakier crust, use a food processor to pulse the butter and flour together until the mixture resembles coarse crumbs. Then, add the ice water one tablespoon at a time, pulsing until the dough just comes together.
  • To prevent the meringue from weeping, make sure the egg whites are at room temperature before you start whipping them. You should also whip them until they are stiff peaks but not dry.
  • If you don't have a kitchen torch, you can brown the meringue with a broiler. Just be sure to keep an eye on it so that it doesn't burn.
  • Let the pie cool completely before serving. This will help the meringue to set and the pie to firm up.

Conclusion:

This classic cranberry lemon meringue pie is a delicious and impressive dessert that is perfect for any occasion. With its flaky crust, tart cranberries, and sweet meringue, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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