Cranberries kick up these Lemon Meringue Pies into GREATNESS! Mini pies baked in Mason Jar lids are just the cutest..don’t you think? If you don’t have cranberries, raspberries, strawberries or blueberries are a great substitution.
There are so many cute things going on with these pies,
I can hardly contain myself.
First I LOVE mini pies,
these are baked in Mason Jar Lids… so cute and they are easy to remove from the tins
Here is my post on Mason Jar Lid Mini Pies
I topped them with meringue piped like a rose, like I do my Rose Cupcakes.
And then take one look at that pretty cranberry color of the filling,
see it’s cuteness overload going on over here!
These pies would be delicious all on their own, they are just GORGEOUS!
You can serve them with or without meringue.
Prepare the mini pie crust and bake them at 375 for 10 minutes. These pies will go back in the oven so don’t let the edges get golden or they may over bake when the meringue is baked.
Don’t forget there are many flavor options if cranberries aren’t in season… raspberries, strawberries, or blueberries are a great substitution.
Whip the three egg whites that remained from the separated eggs with a pinch of cream of tartar until blended and soft peeks form then add 1 1/2 tablespoon sugar. Beat until the peek are stiff.
Place meringue in a piping bag fitted with a star tip, I use a 2D tip.
Pipe meringue onto the warm filling and bake at 375 degrees for 10 minutes or until golden.
*you can make these mini pies with cranberries as I have or use raspberries, strawberries or another fruit, 2 cups of fruit can be used in substitution.
The filling on these pies is so fantastic and then you add in the meringue, delicious crust, and how cute they are and you can see why these Cranberry Lemon Meringue Pies are my new favorite!
These will look great on any holiday dessert table.
- 3 eggs separated (you'll only be using the egg white for the meringue-these are the whites from the 3 eggs I used for the filling)
- pinch of cream of tartar
- 1 1/2 tablespoons sugar
- Whip the three egg whites that remained from the separated eggs with a pinch of cream of tartar until blended and soft peaks form.
- Then add 1 1/2 tablespoon sugar. Beat until the peek are stiff.
- Use a piping bag with a star tip and pipe onto pies.
- Place meringue in a piping bag fitted with a star tip, I use a 2D tip.
- Pipe meringue onto the warm filling and bake at 375 degrees for 10 minutes or until golden.
- 2 cups cranberries
- 1 cup water
- 1 14.0z can sweetened condensed milk
- 3 egg yolks (reserve egg whites for meringue)
- 1/2 cup fresh squeezed lemon juice
- 1/4 teaspoon lemon extract (or lemon baking emulsion)
- 1/4 teaspoon vanilla extract
- In a small saucepan bring water and cranberries to a boil and boil for one minute. Drain water off cranberries.
- In a medium saucepan, whisk sweetened condensed milk, egg yolks, and lemon juice, and bring to a boil over medium heat whisking occasionally so the eggs don't separate from the mixture. Boil for 2 minutes.
- Stir in lemon and vanilla extract.
- press mixture and cranberries through a fine strainer with the back of a large spoon.
- Pour mixture into baked pie crust, top with meringue.
- Bake meringue, then let pies cool before refrigerating them. Chill pies completely (about 2 hours)
If you like this or any other recipe at 
cristina says
These are adorable. Love the color of the filling and the portion control size! What a great idea to use the mason jar lids as a tart/pastry ring. 🙂
Serena+|+Serena+Bakes+Simply+From+Scratch says
These are so lovely!
Malen says
I love this recipe and will make it, but no matter how cute looking those mini pies are, I will bake it in a regular size pie tray and cut slices.
Coming to my table soon!!!
Thank you very much.
Happy Holidays Season!!!
Malen says
I love this recipe and will make it, but no matter how cute looking those mini pies are, I will bake it in a regular size pie tray and cut slices.
Coming to my table soon!!!
Thank you very much.
Happy Holidays Season!!!
sue/the view from great island says
I’m loving all your pretty cranberry recipes! The color of that filling is incredible, I’m making a cranberry curd this week, which could go in there as well!
Megan says
Can you use this exact recipe for a standard size pie?
Diane says
Yes, this recipe will also make a 9″ pie.
Nicole Lindstrom | Simply Happenstance says
These little pies are gorgeous Diane! I think I am coming to your house for Thanksgiving! 🙂 you have so many yummy desserts lined up…Happy Thanksgiving!
Kelly - Life Made Sweeter says
These mini pies are super adorable! The color is so so pretty and they look perfect for the holidays!
Quintina says
Can this be made a day ahead – like maybe the crust and filling separately then assembled day of?
Diane says
Yes, they can be made a day ahead. You can add the meringue after the filling is chilled if you want, either the day made or next day.
Amber Larson says
I didn’t see where you use the ¼ teaspoon lemon extract (or lemon baking emulsion) and the ¼ teaspoon vanilla extract. Are these for the curd?
Also, no instructions for the meringue? I would think that would be included in a recipe for a meringue pie! Thanks
Diane says
Sorry about that, add the lemon and vanilla flavors when you add the lemon juice. Yes, this is for the filling of the pies. The meringue instructions are in the post itself. I’ll put it in a printable recipe now. Here are the instructions. Meringue: Whip the three eggs whites that remained from the separated eggs with a pinch of cream of tartar until blended and soft peaks form then add 1 1/2 tablespoon sugar. Beat until the peek are stiff. Place meringue in piping bag fitted with a star tip, I use a 2D tip.
Pipe meringue onto warm filling and bake at 375 degrees for 10 minutes or until golden.