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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cranberry Lemon Meringue Pie   
    Categories: Pies, Pastry, Fruits, Citrus   
         Yield: 6 servings   
       
         1    Disk All-Butter Pie Crust   
              A-P flour; for rolling   
         1 c  (211 g) granulated sugar   
       1/4 ts Salt   
         2 md Lemons   
         3 c  (343 g) fresh or frozen   
              - cranberries   
         2 tb Cornstarch   
         4 lg Eggs; separated   
         3 tb (42 g) cold unsalted butter   
       1/4 ts Cream of tartar   
       1/2 c  (70 g) confectioners' sugar   
       
     If the dough has been refrigerated for more than an   
     hour, let sit at room temperature for 10 minutes. On a   
     lightly floured surface, use a lightly floured rolling   
     pin to roll the dough into a 12 1/2" round. Roll the   
     dough up onto the pin, then unroll it over a standard   
     (not deep-dish) 9" pie plate, centering it. Gently tuck   
     and press it into the bottom and sides of the plate   
     without stretching the dough. Fold the overhang of the   
     dough under itself along the rim so that the dough is   
     flush with the edge of the plate. If you'd like, crimp   
     the edges of the dough.   
        
     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 set @   
     375oF/190oC.   
        
     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.   
        
     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.   
        
     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 1/2 cup   
     juice from the lemons; set aside. Add the cranberries   
     and 1 1/4 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.   
        
     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.   
        
     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.)   
        
     Whisk the egg whites with an electric hand or stand   
     mixer on medium-high speed until foamy on top. Add the   
     cream of tartar and continue whisking until soft peaks   
     form. When you lift the whisk from the mixture, the top   
     will droop back down. Add the confectioners' sugar,   
     sifting it if it's at all lumpy. Whisk on medium-high   
     speed until stiff, glossy peaks form. When you lift the   
     whisk from the mixture, the top should stand up and just   
     the tip will have a curlicue.   
        
     Pile the meringue in the center of the warm pie filling,   
     leaving a 1" to 2" 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 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.   
        
     By: Genevieve Ko   
        
     Yield: One 9-inch pie   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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