Lemon Cranberry Meringue Pie Recipes

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.)

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.

Steps:

• Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature., On a lightly floured surface, roll dough 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. Refrigerate 30 minutes. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325°., In a large saucepan, combine cranberries, 1-1/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1/4 cup sugar, flour and salt until blended. Gradually whisk in 1/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla., For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

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.

Steps:

• Remove the dough from the refrigerator and on a lightly floured surface, roll out to a 12-inch circle. Transfer the dough to a 9-inch pie pan, pressing gently to fit, trim the edge to within 1/2-inch of the pan, turn under, and crimp decoratively. Refrigerate for 30 minutes to 1 hour.
• Preheat the oven to 375 degrees F.
• Line the pie shell with parchment paper and fill with pie weights, dry beans, or rice. Bake until the crust is set, about 12 minutes. Remove the parchment paper and weights and bake until lightly colored, 8 to 10 minutes. Cool on a wire rack before filling. Combine the granulated sugar, cornstarch, milk, water, and pinch of the salt in a large, non-reactive saucepan, whisk to combine, and bring to a simmer over medium heat, whisking occasionally. As the mixture reaches a simmer and begins to thicken and turn clear, 4 to 5 minutes, whisk in the egg yolks, 2 at a time. Slowly add the lemon juice, whisking constantly, and add the zest and limoncello. Add the butter, 1 piece at a time, and whisking constantly, return to a simmer. Remove from the heat and pour immediately into the prepared pie crust.
• Beat the egg whites, cream of tartar, and remaining pinch salt in a large bowl with an electric mixer until soft peaks form. Beating constantly, gradually add the confectioners' sugar and beat until glossy stiff peaks form, being careful not to over beat, as this will make the meringue difficult to spread.
• Transfer the meringue to a pastry bag fitted with a medium star tip. Working 1 row at a time, pipe the meringue across the top of the hot lemon filling in a zigzag pattern, alternating direction with each row. Cover the pie filling completely, going out to the pastry edges, so the meringue does not draw up or weep during baking. (Alternatively, spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges. Make decorative peaks in the meringue using a dull knife or the back of a spoon.)
• To quickly cook the meringue, preheat the broiler with the rack in the highest position. Place the pie under the broiler and cook until the meringue is set and golden brown, 1 to 2 minutes, watching carefully to avoid burning. (Alternatively, the meringue can be cooked in a preheated 325 degree F oven until set and golden brown, 14 to 16 minutes.)
• Transfer the pie to a wire rack to cool completely before serving.
• Sift the flour, sugar, and salt into a large bowl. With your fingers, work the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs. Add 3 tablespoons of the ice water and work with your fingers just until the dough comes together, adding more water as needed, 1 teaspoon at a time, to make a smooth dough, being careful not to overwork the dough.
• Form the dough into a disk shape, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Steps:

• Preheat the oven according to the pie-dough package instructions for "Baked Shell." Unroll the pie dough, fit it into a 9-inch pie plate and crimp or decorate the edges as desired. Prick the bottom and sides of the dough with a fork and bake as directed. Let cool completely on a wire rack.
• Preheat the oven to 350 degrees F.
• Separate 4 of the eggs, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup of the sugar and the jellied cranberry sauce to a medium pot. Add the butter, set the pot over medium heat and cook, whisking continuously, until the butter is melted and the curd has thickened and reached a temperature of 170 degrees F on an instant-read thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour into the cooled pie crust. Bake until the curd is just starting to set but still jiggly in the center, 10 to 12 minutes.
• Let the pie cool to room temperature, about 1 hour, then refrigerate until the curd is chilled and completely set, at least 6 hours or up to overnight.
• When ready to serve, make the meringue. Beat the reserved 4 egg whites in a medium bowl with an electric mixer on medium speed until frothy, 2 to 3 minutes. Whisk in the cream of tartar and then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Whisk on medium-high speed until the meringue is glossy and holds a stiff peak when the whisk is lifted, 8 to 10 minutes.
• Dollop the meringue over the pie in an even layer. Use a kitchen torch if desired to brulee the top.

Steps:

• Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
• Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
• Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.

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.

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.

Steps:

• Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
• Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
• In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
• Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
• Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
• Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
• Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
• Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
• Allow to cool completely, from one to two hours, but do not refrigerate.