Lemon Cranberry Meringue Pie Recipes

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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

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.

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  • To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  • Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

"This sweet-tart cranberry pie is simply mouthwatering and a nice change for the holidays from the typical apple and pumpkin pies."Tina Dierking, Showhegan, Maine.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup orange juice
3/4 cup water
3/4 cup sugar
Sugar substitute equivalent to 3/4 cup sugar
1/3 cup quick-cooking tapioca
2 teaspoons grated orange zest
1/4 teaspoon salt
MERINGUE:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 pastry shell (9 inches), baked

Steps:

  • Place cranberries in a food processor; cover and pulse until coarsely chopped. , In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm., In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell. , Spread meringue evenly over filling, sealing to crust. Bake at 350° for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours.

Nutrition Facts : Calories 329 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 202mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

RASPBERRY LEMON MERINGUE PIE



Raspberry Lemon Meringue Pie image

Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Sometimes I don't make the meringue, I just cool the lemon filling for 3 hours and garnish with a dollop of whipped cream and a raspberry at serving time.

Provided by ejm228

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 4h20m

Yield 8

Number Of Ingredients 13

1 pastry for a 9-inch pie crust
1 egg white, or as needed
½ cup frozen raspberries
1 tablespoon cornstarch
1 cup white sugar
¼ cup cornstarch
1 cup cold water
¾ cup lemon juice, divided
3 egg yolks, lightly beaten
1 tablespoon lemon pulp (including zest if desired)
1 tablespoon butter
3 egg whites
⅓ cup white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
  • Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
  • Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
  • Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
  • Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
  • Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

Nutrition Facts : Calories 312 calories, Carbohydrate 51.5 g, Cholesterol 80.6 mg, Fat 10.6 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 159.4 mg, Sugar 34.4 g

CRANBERRY CURD PIE WITH MERINGUE TOPPING



Cranberry Curd Pie with Meringue Topping image

This is cranberry curd pie made easy with the addition of one surprisingly convenient ingredient - canned cranberry sauce. The curd has the ideal balance of tart and sweet, and once it's topped with a pillowy mound of meringue, the pie is a real show stopper. For extra flair, use a kitchen torch to brulee the meringue before serving. What's more, the pie can be made a day before serving, for a perfect make-ahead dessert when entertaining.

Provided by Food Network Kitchen

Categories     dessert

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 8

1 sheet refrigerated pie dough, thawed if frozen
6 large eggs
1 teaspoon grated orange zest plus 1/4 cup fresh orange juice
2/3 cup sugar
Pinch kosher salt
Two 14-ounce cans jellied cranberry sauce
10 tablespoons unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon cream of tartar

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.

CRANBERRY-LEMON MERINGUE PIE



Cranberry-Lemon Meringue Pie image

My daughter Eliana came up with the idea for this pie one morning when she woke up early to bake. She combined the way she and I make fresh black raspberry cobbler in the summer with other recipes for cranberry sauce and lemon meringue pie. The color is absolutely beautiful, and the flavors are smooth and delicious. One of her best friends says it's the best pie she's ever had. -Sonia Buhrer-Bowen, Carroll, OH

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 15

Pastry for single-crust pie
3 cups fresh or frozen cranberries, thawed
1-1/4 cups sugar
1/3 cup water
2 tablespoons lemon juice
3 tablespoons quick-cooking tapioca
1/2 teaspoon grated lemon peel
3 large eggs
2 tablespoons butter
1/2 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll crust 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., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8-10 minutes or until bottom is lightly browned. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack. Reduce oven setting to 350°., In a large saucepan, combine cranberries, sugar, water and lemon juice. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries pop, stirring occasionally. Stir in tapioca and lemon peel. Remove from heat; cool slightly. Process half of the cranberry mixture in a food processor until smooth. Return to pan., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla., For meringue, in a large bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Beat in vanilla., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake 15-18 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 421 calories, Fat 16g fat (10g saturated fat), Cholesterol 117mg cholesterol, Sodium 223mg sodium, Carbohydrate 64g carbohydrate (43g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

I found this recipe and made it....wow was it good! A unique blend of flavors and a very different meringue pie.

Provided by Sherrybeth

Categories     Pie

Time 1h

Yield 1 9 inch pie

Number Of Ingredients 14

1 (9 inch) pie crusts, baked
2 (12 ounce) packages fresh cranberries
1 cup sugar
1/3 cup cranberry-apple juice
1/4 teaspoon salt
3 tablespoons cornstarch
1/3 cup water
1 teaspoon fresh ginger, grated
2 tablespoons butter
1 teaspoon vanilla extract
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar
1/2 teaspoon lime rind, finely grated

Steps:

  • Combine cranberries, one cup of sugar, cran-apple juice and salt in a large saucepan.
  • Bring to a boil then reduce heat and simmer for 5 minutes over medium heat; stirring occasionally, until cranberries "pop".
  • Pour the cranberries through a mesh strainer and discard skins/solids.
  • Return the drained mix to the saucepan and add the cornstarch and water.
  • Stir well over medium-high heat and then add ginger.
  • Bring this mixture to a boil and cook for 2 minutes, stirring constantly.
  • Remove from the heat after 2 minutes and add the butter and vanilla, mixing well.
  • Pour this mixture into your pre-baked pie crust.
  • Prepare your merinuge by beating the egg whites and cream of tartar at high speed with an electric mixer until they become foamy. Add the 1/3 cup of sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (about 4 minutes).
  • Add the lime rind and beat slowly until just blended.
  • Cover the cranberry mixture with the meringue and sealing to the edge of the pie crust.
  • Bake at 325 degrees for 25 minutes or until meringue is a light golden brown.
  • Cool completely on a wire rack before serving.

Nutrition Facts : Calories 2692.7, Fat 84, SaturatedFat 29.6, Cholesterol 61.1, Sodium 1865.8, Carbohydrate 475, Fiber 40.4, Sugar 309.2, Protein 25

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



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

LEMON CRANBERRY PIE



Lemon Cranberry Pie image

Make and share this Lemon Cranberry Pie recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) can whole berry cranberry sauce
2 tablespoons cornstarch
2 tablespoons light brown sugar
1 (14 ounce) can condensed milk, sweetened
1/2 cup lemon juice
3 egg yolks
1 (9 inch) pastry shells, baked

Steps:

  • Heat oven to 325 degrees.
  • Prepare pastry.
  • In small sauce pan, combine cranberry sauce, cornstarch, and sugar over medium heat until thickened and bubbly.
  • Spoon into pastry shell.
  • In small mixing bowl, beat the condensed milk, lemon, and egg yolk until well-blended. Spoon evenly over cranberry mixture.
  • Bake 30 minutes, cool, then chill thoroughly before serving.

Nutrition Facts : Calories 417.3, Fat 14, SaturatedFat 5.4, Cholesterol 88.8, Sodium 210, Carbohydrate 68.3, Fiber 1, Sugar 54.1, Protein 6.7

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2014-11-17 Instructions. In a small saucepan bring water and cranberries to a boil and boil for one minute. Drain water off cranberries. In a medium saucepan, whisk sweetened condensed milk, egg yolks, and lemon juice, and bring to a …
From createdby-diane.com


CLASSIC LEMON MERINGUE PIE | RICARDO
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Bring to a boil over medium heat, stirring constantly until it thickens (the preparation must reach a boil to allow the starch to thickens). Reduce the heat and cook for 1 minute. Remove from the heat and set aside 75 ml (1/3 cup) of …
From ricardocuisine.com


LEMON MERINGUE PIE RECIPE | DR. OETKER
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Meringue. Separate 2 fresh eggs; put two egg yolks aside into a saucepan and egg whites into mixing bowl. 3. Beat 2 fresh egg whites on medium until soft peaks form (30 sec). 4. Gradually beat in 1/4 cup sugar. Beat on high until stiff …
From oetker.ca


CRANBERRY MERINGUE PIE | MERINGUE RECIPE | TESCO REAL …
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Chill for at least 20 mins or overnight. Preheat the oven to gas 6, 200°C, fan 180°C. Line the pastry case with nonstick baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans. Return to the oven for 5 …
From realfood.tesco.com


MINI LEMON MERINGUE TARTS | FOODTALK
2021-01-19 These easy individual mini lemon meringue tarts are made from scratch using pie crust, lemon curd, and a fluffy Swiss meringue topping. They're bright and tart with the perfect amount of sweetness. Break out the blow torch for this fun and delicious recipe! Published: 1/19/21; Updated 5/10/22 These Mini Lemon Meringue Tarts have the best combination of …
From foodtalkdaily.com


WHAT MAKES PIE MERINGUE WEEP - THERESCIPES.INFO
How to Make Perfect Meringue that Won't Weep PLUS Recipes ... new crushmag-online.com. This type of meringue is made by beating cooked sugar syrup into the stiff egg whites, which is then beaten until stiff glossy peaks form. This meringue is often used to top lemon meringue pie, cupcakes or becomes an icing, but can also form the base of macarons.Swiss Meringue …
From therecipes.info


BAKED CRANBERRY LEMON PIE RECIPE | TRAEGER GRILLS
In a heat proof bowl set over a saucepan of simmering water (the bowl should not touch the water), cook the cranberry purée, eggs, egg yolks, lemon zest, lemon juice, salt, and 1/2 cup sugar. Stir with a rubber spatula and scrape down the sides of the bowl often, until curd thickens and coats the spatula, about 8-10 minutes. Remove the bowl from the saucepan and let cool …
From traeger.com


CRANBERRY AND LEMON MERINGUE PIES - SIMPLE RECIPES
Place tarts on a baking tray, fill with lemon mixture, then top with a spoonful of cranberry mixture. Place meringue in a piping bag with a large star nozzle, then use to top tarts. Turn oven to 170°C. Bake for 5-6 minutes until meringue is tinged golden. Cool tarts slightly before removing from pans, then serve warm or at room temperature.
From simple-recipes.pro


BLUEBERRY CRANBERRY MERINGUE PIE | BUTTERMILK BY SAM
Bake the pie at 350 for 15 minutes to set. Chill the pie for at least a few hours before making the meringue. Make the meringue: Set the egg whites in the bowl of a stand mixer fitted with a whisk attachment. In a pot, combine the sugar and cranberry juice and set over medium heat. Clip a candy thermometer to the pot.
From buttermilkbysam.com


CRANBERRY LEMON MERINGUE PIE | RECIPE - PINTEREST.COM
Mar 26, 2018 - Cranberry Lemon Meringue Pie. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


HOW TO MAKE VOLOGDA CRANBERRY PIE WITH MERINGUE (RECIPE)
Place cranberries, sugar and starch in a saucepan and heat for 2 minutes, stirring. Yulia Mulino. 7. Mash 1/3 of the berries with a blender. This way the filling will be more uniform, but the ...
From rbth.com


HOMEMADE LEMON MERINGUE PIE | SO EASY TO MAKE!
2017-01-19 Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice. Pour into pie crust. Set the pie aside on the counter to cool. In medium bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, a little at a …
From pieladybakes.com


CRANBERRY-LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT
My daughter Eliana came up with the idea for this pie one morning when she woke up early to bake. She combined the way she and I make fresh black raspberry cobbler in the summer with other recipes for cranberry sauce and lemon meringue pie. The color is absolutely beautiful, and the flavors are smooth and delicious. One of her best friends says it’s the best pie she’s …
From stage.tasteofhome.com


CRANBERRY -RASBERRY MERINGUE PIE RECIPE - RECIPELAND.COM
Ready In: 45 min. Makes 1 pie servings, 299 calories per serving Ingredients: sugar, cornstarch, salt, egg yolks, cranberry juice, water, butter, unsalted, lemon juice, pie shell (9 inch), meringue Don't miss another issue… weekly recipe ideas, juicy pics, free delivery.
From recipeland.com


CRANBERRY MERINGUE PIE - THE BAKER CHICK
2012-11-21 Instructions. Preheat oven to 350 F. Roll out pie crust to ¼ inch thick and fit into pie dish, crimping the edges if desired. Fill un-baked shell with foil and either dried un-cooked beans or pie weights. Bake crust for 15 minutes, remove foil, and then bake for 5 minutes more or until just turning golden.
From thebakerchick.com


LEMON-CRANBERRY MERINGUE PIE - BIGOVEN.COM
CRUST: 1) Preheat oen to 400 degrees. Roll out dough on a lightly floured surface to an approximately 13 inch round. Transfer to a 9 x 2 inch fluted tart …
From bigoven.com


CRANBERRY MERINGUE PIE RECIPE - RECIPESCHOICE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


LEMON-CRANBERRY MERINGUE PIE | MARTHA STEWART
2022-04-02 FOOD HOLIDAYS ENTERTAINING HOME GARDENING CLEANING ORGANIZING WEDDINGS SHOP DIY BEAUTY WELLNESS LIFE NEWS MARTHA BLOG About Close Profile Menu Martha Blog Your Account Your Account Account Join Now Email Preferences Newsletter Manage Your Subscription this...
From recipessolutions.netlify.app


LEMON-CRANBERRY MERINGUE PIE - BIGOVEN
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 …
From bigoven.com


CRANBERRY MERINGUE PIE RECIPE - THERESCIPES.INFO
Cranberry Meringue Pie Recipe ... See more result ›› See also : Easy Lemon Meringue Pie , Paula Deen Lemon Meringue Pie 98. Visit site . HOMEMADE LEMON MERINGUE PIE new www.yummly.com. white sugar, all purpose flour, cornstarch, salt,...
From therecipes.info


LEMON-CRANBERRY MERINGUE PIE | PUNCHFORK
1 recipe Deep-Dish Pâte Brisée crust; 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 …
From punchfork.com


CRANBERRY MEYER LEMON PIE WITH GINGERSNAP CRUST - COLEY COOKS
2018-11-13 This pie is best described as Key Lime Pie's older, more sophisticated sister. The filling consists of a rich, creamy and intensely tart cranberry-Meyer lemon curd, and in lieu of a graham cracker crust, this one is made with gingersnaps instead. The crunchy, spiced crust along with the smooth, puckery filling is absolute perfection. As someone ...
From coleycooks.com


CRANBERRY MERINGUE PIE — THE REDHEAD BAKER
2020-09-14 Instructions. Preheat oven to 350 degrees. Place the pie crust in a 9-inch pie plate. Prick all over with the tines of a fork, gently lay a sheet of foil over top, cover with pie weights or a mixture of dried beans and rice.
From theredheadbaker.com


SKY HIGH CRANBERRY MERINGUE PIE | IMPERIAL SUGAR - RECIPES
For meringue, use a hand held whip to combine egg whites, and sugar in a bowl and whip over low simmering water to 145°F. Remove from heat and continue whipping using a machine until meringue is thick, fluffy and lukewarm or slightly cooler. Fold in lemon zest. Spoon meringue onto surface of pie and using a spatula make spikes on surface.
From imperialsugar.com


CRANBERRY LEMON MERINGUE PIE :) - HOUZZ
Heat the lemon filling just to a simmer then remove from the heat and ladle it onto the cranberry filling. Spoon the meringue onto the edges of the crust first, then into the middle of the pie. Use a spoon to create peaks. Bake in a 325 degree oven for 15-20 minutes until the meringue is lightly browned. Remove from the oven and place on a wire ...
From houzz.com


LEMON MERINGUE PIE RECIPE - DINNER, THEN DESSERT
2022-02-14 Preheat oven to 350 degrees. In a large saucepan add 1 cup sugar, flour, cornstarch, salt, water, lemon juice and lemon zest, stirring well. Heat on medium-high and stir nonstop until mixture comes to a boil. Turn off and remove …
From dinnerthendessert.com


LEMON-CRANBERRY MERINGUE PIE | RECIPE | CRANBERRY MERINGUE PIE ...
Oct 23, 2019 - Layers of an easy lemon curd and sweet-tart cranberry make up the filling for this sky-high lemon meringue pie. A quick blast from a kitchen torch transforms it into one very impressive slice.
From pinterest.ca


LEMON-CRANBERRY MERINGUE PIE | RECIPE | CRANBERRY MERINGUE PIE ...
Oct 24, 2019 - Layers of an easy lemon curd and sweet-tart cranberry make up the filling for this sky-high lemon meringue pie. A quick blast from a kitchen torch transforms it into one very impressive slice.
From pinterest.co.uk


CRANBERRY MERINGUE PIE - SAVORING ITALY
2021-11-14 Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon.
From savoringitaly.com


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