Cranberry Citrus Meringue Pie

This Cranberry Citrus Meringue Pie is an autumn twist on the classic lemon meringue pie. The tangy citrus curd paired with a cranberry-infused Swiss meringue creates a refreshing and festive dessert perfect for the holiday season. It might take some time to prepare, but the result is a luxurious pie with a marshmallow-like meringue that holds its shape beautifully even after days in the fridge. The mix of fresh citrus and cranberries adds a burst of flavor that makes this pie stand out.

Total Time:

3 hours, plus 3 hours’ chilling and cooling

Prep Time:

20 minutes

Cook Time:

2 hours 40 minutes, plus 3 hours’ chilling and cooling

Servings:

8 servings

Rating:

4 (11 reviews)

Ingredients

For the Crust:

• 1 round Laminated Pie Dough
• All-purpose flour, for dusting

For the Citrus Curd:

• 2 large eggs (at room temperature)
• 5 large egg yolks (at room temperature)
• ¾ cup (150 grams) sugar
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• ½ cup (125 grams) fresh lemon juice
• ½ cup (125 grams) fresh orange juice
• ½ teaspoon kosher salt (or ¼ teaspoon fine salt)
• 6 tablespoons unsalted butter (cut into pieces, at room temperature)

For the Cranberry Sauce:

• 2 cups (225 grams) fresh or thawed frozen cranberries
• ¾ cup (150 grams) sugar
• ½ cup (125 grams) fresh orange juice
• 1 tablespoon orange zest

For the Meringue:

• 4 large egg whites
• ¾ cup (150 grams) sugar
• ½ teaspoon kosher salt (or ¼ teaspoon fine salt)
• 1 teaspoon vanilla extract

Instructions

Step 1: Parbake the Crust

1. If the dough is stiff from refrigeration, rap it lightly to soften. Roll the dough into a 12-inch round on a floured surface using a lightly floured rolling pin.
2. Fit the dough into a 9-inch pie plate, ensuring it slumps into the center without stretching. Trim any excess dough so it extends ½ inch beyond the rim, and fold the overhang under itself to form a thick ridge. Crimp the ridge.
3. Use a fork to poke holes in the bottom of the crust. Freeze for 20-25 minutes until firm.
4. Preheat the oven to 425°F. Line the chilled crust with foil and fill with pie weights or dried beans. Bake on a rimmed baking sheet for 20 minutes, then remove the foil and weights. Lower the temperature to 350°F and bake for another 20-30 minutes, until the crust is golden brown and crisp. Let cool completely.

Step 2: Make the Citrus Curd

1. In a heavy saucepan, whisk together the eggs, egg yolks, sugar, and both lemon and orange zests. Stir in the citrus juices and salt.
2. Cook over medium heat, adding the butter in pieces. Stir frequently for about 6-7 minutes until the curd thickens and coats the back of a wooden spoon.
3. Strain the curd through a fine sieve into a bowl. Pour it into the cooled pie crust.
4. Bake at 350°F for 20-25 minutes, until the edges of the curd set but the center is still slightly jiggly. Let cool to room temperature, then refrigerate for at least 2 hours.

Step 3: Make the Cranberry Sauce

1. In a heavy saucepan, combine the cranberries, sugar, orange juice, and orange zest. Bring to a boil.
2. Lower the heat and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
3. Strain the sauce into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Let the sauce cool completely, then refrigerate until it thickens to a jam-like consistency.

Step 4: Make the Meringue

1. In a heatproof bowl set over a pot of simmering water, whisk together the egg whites, sugar, and salt. Whisk continuously until the sugar dissolves completely and the mixture thickens. If using an instant-read thermometer, it should reach 155°F. The mixture should feel warm and free of any grittiness when rubbed between your fingers.
2. Transfer the mixture to a stand mixer bowl with a whisk attachment (or use a hand mixer) and beat on high for 7-9 minutes, until stiff, glossy peaks form.
3. Add the vanilla extract and whisk to incorporate.

Step 5: Assemble the Pie

1. Stir the cooled cranberry sauce to loosen it up, then beat three-quarters of the sauce into the meringue until fully incorporated.
2. Gently fold the remaining cranberry sauce into the meringue, leaving ruby red streaks.
3. Spoon the meringue over the cooled citrus curd. For a golden top, use a kitchen torch to brown the meringue.

Step 6: Chill and Serve

1. Refrigerate the pie until ready to serve, at least 3 hours, to ensure it sets properly.
2. When serving, wipe your knife between slices for clean, beautiful cuts.
3. The pie will keep in the refrigerator for up to 4 days, although the meringue may deflate slightly over time.

Tips:

• Feel free to experiment with different citrus combinations for the curd. A mix of grapefruit and blood orange, for example, would also work beautifully.
• Make sure to allow enough time for the pie to chill; it’s key to cutting perfect slices!

This Cranberry Citrus Meringue Pie is a showstopper that combines the best of tart citrus flavors with a festive touch of cranberry. Whether you’re serving it for Thanksgiving, Christmas, or any special occasion, it’s sure to be a hit with your guests! Enjoy!