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  Granulated sugar (211 g)
    1/4 ts Salt
      2 md Lemons
      3 c  Fresh or frozen cranberries
           - (343 g)
      2 tb Corn starch
      4 lg Eggs; separated
      3 tb Unsalted butter (42 g); cold
    1/4 ts Cream of tartar
    1/2 c  Confectioners' sugar (70 g)
 
  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 @ 375°F/190°C.
  
  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 corn starch to the empty saucepan (no
  need to wash) and whisk in 2 tb 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.
  
  Recipe by Genevieve Ko
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM