Lemon Cranberry Pie
Experience the perfect balance of tart and sweet with this showstopping Lemon Cranberry Pie. Featuring a flaky, homemade butter crust, this recipe layers a vibrant and tangy cranberry compote with a luscious lemon custard filling, creating an eye-catching dessert that bursts with fresh, zesty flavors. The creamy lemon filling is enriched with egg yolks and a hint of zest, while the cranberry layer offers a refreshing pop of color and tartness. Topped with a dollop of whipped cream, this pie is as beautiful to serve as it is delicious to eat. Whether you're looking for a festive holiday centerpiece or a summery dessert, this Lemon Cranberry Pie will delight every palate and add a bright touch to any gathering.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Cold unsalted butter (cubed)
- 3 tablespoons Ice water
- 2.5 cups Fresh cranberries
- 0.75 cups Granulated sugar (for cranberry filling)
- 0.5 cups Water
- 2 tablespoons Cornstarch
- 0.25 cups Fresh lemon juice
- 1 tablespoons Lemon zest
- 4 large Egg yolks
- 1.25 cups Whole milk
- 2 tablespoons Unsalted butter (for lemon filling)
- Whipped cream (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a medium mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Press it into the pan and trim any excess. Use a fork to prick holes in the bottom of the crust. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 10 minutes, or until the crust is lightly golden. Set aside to cool.
In a medium saucepan, combine the cranberries, sugar, and water over medium heat. Cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Set aside to cool slightly before spreading the cranberry filling evenly into the baked crust.
In another medium saucepan, whisk together the sugar, cornstarch, lemon juice, lemon zest, egg yolks, and milk for the lemon filling. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Remove from heat and whisk in the butter until melted and smooth.
Pour the lemon filling over the cranberry layer in the crust, spreading it evenly with a spatula.
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to set fully.
Optional: Serve with a dollop of whipped cream for garnish.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 28.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 143 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
