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Cranberry Citrus Meringue Pie Recipe

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This Cranberry Citrus Meringue Pie combines a flaky, buttery crust with a silky lemon-orange curd and a cloud of glossy cranberry-swirled meringue. Bright, tangy citrus and sweet-tart cranberries create a stunning dessert perfect for holidays and special occasions.

Ingredients

  • 1 round Laminated Pie Dough
  • All-purpose flour, for dusting
  • 2 large eggs, at room temperature
  • 5 large egg yolks, at room temperature
  • ¾ cup/150 grams sugar, for the citrus curd
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest, for the citrus curd
  • ½ cup/125 grams fresh lemon juice
  • ½ cup/125 grams fresh orange juice, for the citrus curd
  • ½ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine salt, for the citrus curd
  • 6 tablespoons unsalted butter, cut into pieces, at room temperature
  • 2 cups/225 grams fresh or thawed frozen cranberries
  • ¾ cup/150 grams sugar, for the cranberry sauce
  • ½ cup/125 grams fresh orange juice, for the cranberry sauce
  • 1 tablespoon orange zest, for the cranberry sauce
  • 4 large egg whites
  • ¾ cup/150 grams sugar, for the meringue
  • ½ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine salt, for the meringue
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pie crust: If the refrigerated dough is stiff, tap it lightly to soften. On a lightly floured surface, roll the dough into a 12-inch round using a floured rolling pin. Carefully fit it into a 9-inch pie plate without stretching. Trim the overhang to ½ inch beyond the rim, fold it underneath to create a thick ridge, and crimp the edges.
  2. Prick the bottom of the crust with a fork. Transfer to the freezer for 20 to 25 minutes, until firm.
  3. Preheat the oven to 425°F (220°C). Line the chilled crust with aluminum foil and fill with pie weights or dried beans. Place the pie plate on a rimmed baking sheet and bake for approximately 20 minutes, until the edges are golden and puffed. Remove the foil and weights, reduce the oven temperature to 350°F (175°C), and bake for another 20 to 30 minutes, until the edges are golden brown and the bottom is lightly golden. Allow the crust to cool completely.
  4. Prepare the citrus curd: In a heavy saucepan, whisk together the whole eggs, egg yolks, ¾ cup sugar, lemon zest, and 1 tablespoon orange zest. Stir in the lemon juice, ½ cup orange juice, and salt. Place over medium heat, add the butter, and cook for 6 to 7 minutes, stirring frequently, until the mixture thickens enough to coat the back of a wooden spoon.
  5. Strain the citrus curd through a fine-mesh sieve into a bowl. Pour the smooth curd into the cooled pie crust. Place the pie on a rimmed baking sheet and bake at 350°F (175°C) for 20 to 25 minutes, until the edges are beginning to set but the center still jiggles slightly. Cool to room temperature, then refrigerate for at least 2 hours.
  6. Prepare the cranberry sauce: Combine the cranberries, ¾ cup sugar, ½ cup orange juice, and 1 tablespoon orange zest in a heavy saucepan over medium-high heat. Bring to a boil, reduce the heat to medium-low, and simmer rapidly for approximately 10 minutes, stirring occasionally, until thickened.
  7. Immediately strain the cranberry mixture into a medium bowl, pressing firmly on the solids to extract as much liquid as possible. You should have slightly less than 1 cup of sauce. Discard the solids, allow the sauce to cool completely, and refrigerate until it reaches a thick, jam-like consistency.
  8. Prepare the meringue: Place the egg whites, ¾ cup sugar, and salt in a large heatproof bowl over a saucepan of simmering water. Whisk continuously until the sugar dissolves completely and the mixture thickens. The temperature should reach 155°F (68°C), and the mixture should feel warm and smooth without any sugar granules.
  9. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment, or use a hand mixer. Beat on high speed for 7 to 9 minutes, until very stiff, glossy peaks form. Add the vanilla extract and beat briefly until incorporated.
  10. Stir the chilled cranberry sauce to loosen it. Add approximately three-quarters of the sauce to the meringue and beat on high speed for 30 seconds to combine. Gently fold in the remaining cranberry sauce, leaving visible ruby-red streaks throughout the meringue.
  11. Spoon generous dollops of cranberry-swirled meringue over the chilled citrus pie, creating decorative peaks and swirls. If desired, lightly brown the meringue using a kitchen torch. Serve cold, or refrigerate until ready to serve.

Notes

  • Room-temperature eggs and egg yolks blend more smoothly into the citrus curd and help create a silky texture.
  • Use freshly squeezed lemon and orange juice for the brightest citrus flavor.
  • For the best zest, grate only the colorful outer peel of the citrus fruit, avoiding the bitter white pith.
  • Fresh or thawed frozen cranberries work equally well. If using frozen cranberries, thaw them before cooking.
  • Straining the citrus curd removes any cooked egg particles and produces a smooth, creamy filling.
  • Allow the baked crust to cool completely before adding the citrus curd to help maintain its flaky texture.
  • Chill the filled pie for at least 2 hours before adding the meringue so the citrus filling sets properly.
  • When preparing the meringue, ensure the sugar is completely dissolved before whipping to prevent a grainy texture.
  • For decorative cranberry swirls, fold the final portion of cranberry sauce gently into the meringue without overmixing.
  • A kitchen torch is optional but adds an attractive toasted finish to the meringue.
  • Store the finished pie covered in the refrigerator for up to 4 days. The meringue may gradually lose some volume during storage.
  • Serve chilled for the best texture and flavor.
  • The estimated 3-hour preparation time does not include all cooling and chilling periods, which may extend the total elapsed time.

Nutrition

Find it online: https://yumfamilyrecipes.com/cranberry-citrus-meringue-pie-recipe/