Cranberry Lemon Meringue Pie
  • 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
  1. In a small saucepan bring water and cranberries to a boil and boil for one minute. Drain water off cranberries.
  2. 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.
  3. Stir in lemon and vanilla extract.
  4. press mixture and cranberries through a fine strainer with the back of a large spoon.
  5. Pour mixture into baked pie crust, top with meringue.
  6. Bake meringue, then let pies cool before refrigerating them. Chill pies completely (about 2 hours)
I made 6 mini pies but had some filling left over, about a cup. Which could have filled at least 2 if not three more pies. I ate it with a spoon, so it never made it's way into more pies this time!
Recipe by Created by Diane at