LEMON-CRANBERRY MERINGUE PIE
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
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-LEMON TART
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Whisk the flour, confectioners' sugar and salt in a medium bowl. Work in the butter with your fingers until a soft dough forms. Firmly press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the crust in a few spots with a fork. Refrigerate or freeze until firm, 10 to 30 minutes.
- Preheat the oven to 350˚ F. Line the dough with parchment or foil and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the parchment and weights and continue to bake until the crust is dry and lightly browned, 10 to 15 more minutes. Transfer to a rack to cool completely.
- Make the filling: Combine 3 cups cranberries, 1 1/2 cups granulated sugar and 1/4 cup water in a blender. Remove 5 wide strips of zest from the lemon using a vegetable peeler; set the strips aside. Fully peel the lemon, removing any white pith. Add the peeled lemon and 2 strips of zest to the blender and blend until smooth (reserve the remaining 3 strips of zest for topping). Strain through a fine-mesh sieve into a medium saucepan, pressing on the seeds and skins with a rubber spatula. Bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, whisk the whole eggs, egg yolk, cornstarch and vanilla in a medium bowl. Whisk in about 1/2 cup of the hot cranberry mixture, then pour into the saucepan with the remaining cranberry mixture, whisking. Continue to cook, stirring constantly with a rubber spatula, until the filling boils and is thick like pudding, 10 to 15 minutes. Pour into the crust, cover with plastic wrap or an inverted plate and refrigerate until set, at least 4 hours or overnight.
- Make the toppings: Bring 1/2 cup each water and granulated sugar to a boil in a small saucepan. Add the remaining 1/2 cup cranberries and 3 strips of lemon zest, then remove from the heat and let cool. Strain through a fine-mesh sieve. Thinly slice the zest. Put the remaining 1/4 cup granulated sugar in a shallow dish, add the cranberries and zest and gently toss to coat. Let set, 30 minutes to 1 hour, shaking occasionally to re-coat.
- Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until medium peaks form. Top the tart with the sugared cranberries and lemon zest. Serve with the whipped cream.
LEMON CHIFFON PIE WITH GLAZED CRANBERRIES
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray. Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish. Bake until golden brown, about 20 minutes. Cool on rack.
- For filling:
- Place 1/4 cup water in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Whisk egg yolks, 1/3 cup sugar, lemon juice, and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes. Transfer to large bowl. Add gelatin to hot custard; whisk to dissolve. Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes.
- Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Fold egg white mixture into custard in 2 additions. Using electric mixer, beat cream in medium bowl until peaks form. Fold into lemon mixture. Transfer filling to cooled crust. Cover with plastic and chill overnight. (Can be made 2 days ahead. Keep chilled.)
- For topping:
- Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; bring to boil. Add cranberries; cook until half have popped, about 5 minutes. Add jelly; stir until melted. Cool to room temperature. Gently spoon topping over pie. Chill at least 30 minutes to set. (Can be made 4 hours ahead; keep refrigerated.)
CRANBERRY-LEMON MERINGUE PIE
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
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.
LEMON CRANBERRY PIE
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
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
FROSTY CRANBERRY PIE
"It's nice to have this light, not-too-sweet pie in the freezer when unexpected guests stop over for coffee," suggests Mildred Skrha of Oak Brook, Illinois. "It's so easy to put together, and everyone always asks for the recipe."
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 7
Steps:
- In a bowl, beat cream cheese and sugar until light. Stir in cranberry sauce. Fold in whipped topping. Spoon into crusts. , Cover and freeze for up to 3 months. Remove from the freezer 10-15 minutes before serving, Garnish with whipped topping and almonds if desired.
Nutrition Facts : Calories 279 calories, Fat 14g fat (8g saturated fat), Cholesterol 21mg cholesterol, Sodium 148mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
STRAWBERRY-LEMON PIE
This pie combines sweet strawberries with a hint of lemon... a fresh, summery combination sure to please everyone.
Provided by Julie
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie pan.
- Mix flour, sugar, and salt together in a bowl. Add oil and milk. Stir until a crumbly mixture forms. Press evenly into the prepared pan, finishing with a plain rim or edge.
- Combine milk and gelatin in a saucepan. Stir together over low heat, gradually stirring in sugar, until completely dissolved. Add lemon zest and juice. Remove from heat and cool, 15 to 20 minutes.
- Meanwhile, whip cream in a bowl with an electric mixer at medium speed until stiff peaks form; fold into the cooled gelatin mixture. Spoon into the pie crust and cover with strawberries.
- Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes, before chilling until firm, 2 to 3 hours. Dust lightly with powdered sugar and garnish with mint.
Nutrition Facts : Calories 543.5 calories, Carbohydrate 51.1 g, Cholesterol 83.2 mg, Fat 32 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 15.4 g, Sodium 202.3 mg, Sugar 29.1 g
LEMONY CRANBERRY RELISH
Cranberry relish using a whole orange is a classic, but here, a whole lemon - pith and all - acts as the bitter, acerbic edge that your Thanksgiving plate needs. Try to find a thin-skinned lemon, which will prevent the relish from skewing too bitter. (Give it a squeeze before buying. Thin-skinned lemons will yield slightly under pressure, whereas thick-skinned lemons will feel hard.) This confetti of a condiment looks beautiful as well, almost like stained glass, with its jeweled, ruby gleam. Definitely make this the night before Thanksgiving to get it out of the way, then store it in an airtight container in the refrigerator until ready to eat.
Provided by Eric Kim
Categories easy, quick, sauces and gravies, side dish
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately or transfer to an airtight container and refrigerate for up to 48 hours, or until ready to serve. As it sits, the sugar will dissolve and the fruit will release liquid, creating a sweet-tart sauciness.
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- Preheat the oven to 350°. In a saucepan, simmer the cranberries with 1/4 cup of the sugar, the cloves and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes. Transfer to a blender and puree until smooth. Strain and press the puree through a fine sieve set over a bowl and let cool completely.
- In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
- Mix 1 cup of the lemon filling into the cranberry puree; pour the rest of the lemon filling into the crust. Swirl in the cranberry-lemon mixture. Bake for 35 minutes, or until set. Transfer the pan to a rack; let cool. Dust with confectioners' sugar and serve.
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- In a medium saucepan, stir together granulated sugar, flour, and the 2 tablespoons cold water. Add cranberries (sugar will dissolve as filling is heated). Cook and stir until boiling; cook for 2 to 3 minutes more or until cranberries pop. Remove from heat; stir in lemon slices. Let stand at room temperature for 15 minutes to cool slightly.
- Preheat oven to 375 degrees F. Prepare Pastry for Lattice-Top Pie. Transfer fruit mixture to pastry-lined pie plate. Arrange pastry strips on filling as desired. Trim pastry to edge of pie plate. Crimp edge as desired.
- In a small bowl, whisk together egg white and the 1 tablespoon water; brush onto pastry. If desired, sprinkle with coarse sugar.
- To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until the pastry strips are golden and filling is bubbly. Cool completely on a wire rack. Cut into wedges. Makes 8 servings.
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