The Complete Guide to Mastering Cranberry Meyer Lemon Pie

Storing Leftovers:

Store any uneaten pie in the refrigerator, tightly covered. This keeps it fresh for up to three days while the flavors continue to develop.

Garnishing:

For added visual flair, garnish with whipped cream and a sprinkle of lemon zest or a few cranberries. This not only enhances the presentation but adds extra flavor elements.

Cooling and Serving:

Allow the pie to cool for at least an hour before slicing. This cooling period helps the filling firm up and makes for cleaner slices when serving.

Baking the Pie:

Pour the filling into the pre-baked crust and bake until the filling is set. Monitoring the pie closely during the last few minutes helps prevent overcooking, which can lead to cracks in the filling.

Combining Ingredients:

After preparing the filling, add the eggs one at a time while whisking until smooth. This method prevents the eggs from scrambling and incorporates air for a light texture in the finished pie.

Blind Baking the Crust:

Prick the bottom of the pie crust with a fork to prevent bubbles during baking. Blind bake for about 15 minutes, which sets the crust and prevents it from becoming soggy once the filling is added.

Prepping the Filling:

Blend fresh cranberries, lemon juice, and sugar in a large bowl. The cranberries' natural tartness balances the sweetness of the sugar, while the lemon juice brightens the overall flavor. Mixing well ensures even distribution of flavors throughout the filling.

Making the Pie Crust:

Start by combining flour, salt, and sugar in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough forms, then chill to allow the gluten to relax, which ensures a tender crust.

Master Your Recipe: Pro Chef Secrets

The pie is delightful served chilled, allowing the flavors to fully develop, but also delicious at room temperature.

Use a microplane zester for the lemon zest to avoid the bitter white pith.

Consider adding a sprinkle of extra lemon zest or a few fresh cranberries on top before serving for an elegant touch.

This pie can be prepared a day in advance; just cover it and keep it in the fridge.

Deliciously Tangy Cranberry Meyer Lemon Pie with a Flaky Crust

Name: Deliciously Tangy Cranberry Meyer Lemon Pie with a Flaky Crust
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: For the Pie Crust:; 1 1/2 cups all-purpose flour, chilled; 1/2 cup unsalted butter, cold and cubed; 1/4 teaspoon salt; 1/4 cup granulated sugar; 3-4 tablespoons ice water; For the Filling:; 2 cups fresh cranberries, rinsed and drained; 1 cup Meyer lemon juice (about 4-5 lemons); 1 cup granulated sugar, adjust to taste; 3 large eggs; 1/4 cup all-purpose flour; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 tablespoon lemon zest

This Cranberry Meyer Lemon Pie is a vibrant and zesty dessert that beautifully combines the tartness of fresh cranberries with the sweet, floral notes of Meyer lemons. The balanced flavors create an irresistible treat that tantalizes the taste buds with a delightful contrast of sweetness and tanginess. With its luscious filling nestled in a buttery, flaky crust, every bite offers a perfect harmony of textures. This pie is an ideal choice for holiday gatherings, summer picnics, and cozy family dinners, making it a versatile dessert for any occasion. The bright colors and refreshing flavors evoke feelings of warmth and nostalgia, reminding us of joyful moments spent with loved ones. Whether you're slicing it for a festive celebration or enjoying a quiet afternoon treat, this pie is sure to impress and satisfy, leaving everyone asking for seconds!

Prep Time

30 Minutes

Cook Time

45 Minutes

Total Time

1 Hours 15 Minutes

Chef

JUE

Ingredients

For the Pie Crust:

1 1/2 cups all-purpose flour, chilled

1/2 cup unsalted butter, cold and cubed

1/4 teaspoon salt

1/4 cup granulated sugar

3-4 tablespoons ice water

For the Filling:

2 cups fresh cranberries, rinsed and drained

1 cup Meyer lemon juice (about 4-5 lemons)

1 cup granulated sugar, adjust to taste

3 large eggs

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon lemon zest

Instructions

Step 1: In a large bowl, combine the flour, salt, and sugar for the crust. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.

Step 2: Gradually add ice water, one tablespoon at a time, until the dough holds together. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 3: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled pie crust to fit a 9-inch pie pan.

Step 4: Carefully transfer the rolled crust into the pie pan, trimming any excess. Prick the bottom with a fork to prevent bubbling.

Step 5: Bake the crust for about 15 minutes, or until lightly golden. Remove from oven and let it cool slightly.

Step 6: In a mixing bowl, combine fresh cranberries, Meyer lemon juice, sugar, eggs, flour, vanilla extract, salt, and lemon zest. Whisk until smooth.

Step 7: Pour the cranberry-lemon filling into the pre-baked crust, spreading it evenly.

Step 8: Bake the pie for an additional 30-35 minutes, or until the filling is set and slightly puffed.

Step 9: Allow the pie to cool at room temperature for at least 1 hour before slicing.

Step 10: Serve chilled or at room temperature, optionally topped with whipped cream or vanilla ice cream.

Deliciously Tangy Cranberry Meyer Lemon Pie with a Flaky Crust

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Complete Guide to Mastering Cranberry Meyer Lemon Pie

Deliciously Tangy Cranberry Meyer Lemon Pie with a Flaky Crust

Ingredients

Instructions