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 (with details on cutting the pie crust perfectly for mason jar lids)

Here is my Pie Crust Recipe, it’s so easy to make, I make it in my food processor.

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.

THESE are the two other posts to check out to make these pies:

PIE CRUST RECIPE
Mason Jar Lid Pies (great tips and details for making mini pies in jar lids)

Print Recipe

5 from 4 votes

Meringue Recipe

Author: Diane Schmidt - createdbydiane.com

Ingredients

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

Instructions

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.

Cranberry Lemon Meringue Pie

Ingredients

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

Instructions

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)

Notes

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!

23 Comments

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. 🙂

These are so lovely!

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!!!

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!

Can you use this exact recipe for a standard size pie?

Diane says:

November 17, 2014 at 6:38 pm

Yes, this recipe will also make a 9″ pie.

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!

These mini pies are super adorable! The color is so so pretty and they look perfect for the holidays!

Can this be made a day ahead – like maybe the crust and filling separately then assembled day of?

Diane says:

December 16, 2017 at 1:53 pm

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.

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:

November 19, 2018 at 11:35 am

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.