Cranberry Lemon Pie

Ingredients

Crust

• 2 cups gingersnap cookie crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons brown sugar
• 1/4 teaspoon salt

Filling

• 12 ounces fresh cranberries
• 1 cup granulated sugar + 1/2 cup granulated sugar
• 1/4 cup water
• 3 eggs
• 2 egg yolks
• 2 teaspoons lemon zest (about 1 lemons worth)
• 1/2 cup lemon juice (about 2 lemons worth)
• pinch salt
• 3/4 cup unsalted butter

Method

1. Preheat oven to 350°F.
2. Mix together crust ingredients and press into the bottom of a pie plate.
3. Bake crust until slightly darker and set (about 10-15 minutes).
4. In a large saucepan, stir together cranberries, 1 cup sugar, and water.
5. Cook cranberries over medium-low heat until berries burst and sauce thickens (about 15 minutes).
6. Transfer cranberry sauce to a heat-safe bowl and use an immersion blender to blend.
7. In the saucepan whisk together 1/2 cup sugar, egg yolks, eggs, zest, lemon juice and salt. 
8. Return cranberry sauce to the lemon mixture.
9. Cook over medium-low heat until thick curd (at least 15 minutes, maybe longer), stirring frequently.
10. Remove curd from heat and slowly stir in the butter.
11. Pour curd into crust.
12. Chill pie in the fridge for at least 6 hours before serving.
13. Serve with whipped cream on top.

Source

Adapted from https://coleycooks.com/cranberry-meyer-lemon-pie/