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Overhead bright pink Cranberry Meyer Lemon Pie with sugared cranberries on a dark background with linen napkin

Cranberry Meyer Lemon Pie with Gingersnap Crust

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes plus chill time
  • Yield: 1 pie, 12 servings 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American

Description

This gorgeous Cranberry Meyer Lemon Pie with gingersnap crust is a show-stopping holiday dessert that’s perfect for Thanksgiving. It’s like Key Lime Pie, but better! It’s intensely creamy, perfectly tart and so, soo festive. After indulging in a huge meal, I can’t think of anything that would be more welcome and refreshing to eat. It’s so rich and strongly flavored that just a skinny slice will do the trick! 

Adapted from Bon Appetit. I recommend reading the entire recipe in full before starting.


Scale

Ingredients

For the Crust:

  • 2 cups gingersnap cookie crumbs *see note
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon salt

For the Filling:

  • 1 12-ounce package fresh cranberries
  • 1 1/2 cups granulated sugar, divided
  • 3 large eggs
  • 2 large egg yolks
  • 2 teaspoons finely grated Meyer lemon zest
  • ½ cup fresh Meyer lemon juice
  • Pinch of kosher salt
  • ¾ cup ( sticks) unsalted butter, room temperature, cut into pieces
  • Fresh whipped cream, for serving

For the Sugared Cranberries (optional):

  • 1 1/4 cups fresh cranberries
  • 1 cup granulated sugar, divided
  • 1 teaspoon Meyer lemon zest

Instructions

Make the Crust:

  1. Preheat oven to 350° F. Add gingersnap cookie crumbs, butter, brown sugar and salt to a food processor.  Pulse until the crumbs are moistened, then transfer to a deep 9-inch pie dish. Use a measuring cup to press the crust firmly into the bottom and up the sides of the dish.
  2. Bake for about 12-13 minutes or until crisp and slightly darkener. If the crust falls off the sides, use the measuring cup to gently press it back into place while still hot. Let cool.
  3. Crust can be baked up to 1 day ahead. Wrap tightly and refrigerate until needed.

Make the Filling:

  1. Add cranberries, 1 cup granulated sugar, and ¼ cup water to a saucepan over medium-high heat. Bring up to a boil, then reduce to a simmer and cook until the berries burst open and the mixture thickens, about 15-20 minutes. The texture should resemble cranberry sauce. Puree in the food processor (or blender) until it’s as smooth as possible. This may take a good 3-4 minutes. *Use caution blending hot liquids.*
  2. Add the eggs, egg yolks, Meyer lemon zest, Meyer lemon juice, salt, and remaining ½ cup sugar to the food processor and pulse a few times to combine.
  3. Scrape the mixture into a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) at about medium heat. Stir the mixture constantly with a rubber spatula until it thickens up like a curd and nicely coats the back of a spoon, about 15-20 minutes, or until a candy thermometer reaches 165 degrees. Don’t rush this step – it’s essential to getting the filling to set up.
  4. Remove the pan from the heat. Set a fine meshed strainer over a bowl, then pour the curd through. Press with a rubber spatula to make sure you get as much of the curd through as possible while leaving the bits of cranberry skin and coagulated egg in the strainer. Let cool until just barely warm.
  5. Beat the curd with an electric mixer on medium-high speed, adding softened (very important) butter one piece at a time. Be sure each piece of butter is fully incorporated before adding in the next.
  6. Continue beating the curd until all of the butter has been incorporated and it looks a few shades lighter in color, about 6 minutes.
  7. Pour the curd into the prepared crust and smooth out the top. Gently bang the pie dish on the counter to remove any air bubbles, then chill until firm, at least 8 hours or overnight is best.
  8. Pie can be made 2 days ahead. Cover and keep chilled until ready to serve.

Make the Sugared Cranberries:

  1. Boil ½ cup granulated sugar and ½ cup water in a small saucepan until the sugar is dissolved. Lower the heat, then add the cranberries and cook until just starting to soften, about 1 minute. Use a perforated spoon to transfer the berries to a wire rack set inside a rimmed baking sheet. Let sit for 30 minutes until the cranberries feel tacky.
  2. Mix together the remaining ½ cup granulated sugar and Meyer lemon zest in a small bowl. Roll the cranberries in the sugar mixture until coated.
  3. Place the sugared cranberries a plate to set up for about 5 minutes. Can be made up to 2 hours in advance.  They cannot be made the day before.

To Serve:

  1. Top the pie with sugared cranberries right before serving. Serve with fresh whipped cream on the side.

Notes

*The amount of gingersnap cookies needed for the crumbs will vary by brand (or use homemade for even better results). I found about 3 cups of loosely packed cookies produced enough crumbs. Use the food processor to buzz them up, then measure.

Keywords: cranberries, meyer lemon, key lime pie, gingersnaps