Nice, tart, and yummy

8 Servings
1 hour
30 minutes
Total time
1 hour, 30 minutes
1 pie crust
1 cup sugar
1/4 teaspoon salt
2 lemon
3 cups cranberries
2 tablespoons corn starch
4 eggs, separated
3 tablespoons unsalted butter, cold
1 meringue
  1. If the dough has softened, refrigerate or freeze it until firm, about 30 minutes in the refrigerator or 10 minutes in the freezer. While the dough chills, position a rack in the lowest position in the oven and heat to 375 degrees.
  2. Use a fork to poke holes all over the bottom of the dough without piercing all the way through, if possible. Line the dough with a sheet of crumpled parchment paper. (Crumpling helps it lie flat against the dough.) Fill the lined dough to the top with pie weights, such as dried beans.
  3. Bake on the bottom rack until the edges are light golden brown, the sides look dry and the bottom looks almost dry, 25 to 30 minutes. Remove the pie weights with the parchment and return the empty shell to the bottom rack. Bake until the bottom is golden, 5 to 10 minutes. Cool on a rack.
  4. Place the sugar and salt in a large saucepan and zest the lemons directly over it. Gently rub the zest into the sugar. Into a small bowl, squeeze a scant ½ cup juice from the lemons; set aside. Add the cranberries and 1¼ cups water to the saucepan, and bring to a boil over medium heat, stirring to dissolve the sugar. Boil until all of the cranberries have popped and collapsed and the liquid is red, syrupy and filled with cranberry seeds, 8 to 10 minutes.
  5. Pour the cranberry mixture through a sieve, pressing on the berries to extract all of their juice and scraping everything off the underside of the sieve. (You should have 2 cups; discard the solids inside the sieve.) Add the cornstarch to the empty saucepan (no need to wash) and whisk in 2 tablespoons cold water until smooth. Add the egg yolks and whisk until smooth, then use a spatula to stir in the strained cranberry mixture.
  6. Bring to a boil over medium heat, stirring continuously, then continue to boil while stirring until very thick, 3 to 5 minutes. The mixture should be boiling hard with big bubbles. Turn off the heat, and stir in the cold butter and reserved lemon juice until the butter melts. Pour into the cooled pie shell and spread evenly. (At this point, the pie can be cooled completely, covered and refrigerated for up to 3 days. Bring back to room temperature before topping with the meringue.)
  7. Make Meringue
  8. Pile the meringue in the center of the warm pie filling, leaving a 1- to 2-inch rim of filling if you’d like. (If covering the filling, spread the meringue over the crust.) Use a kitchen blowtorch to brown the meringue all over or, bake at 375 degrees until golden brown, about 10 minutes. Cool the pie at room temperature until the filling is set very firm. If the meringue weeps moisture onto the filling, dab it away with a paper towel.