CRANBERRY MEYER LEMON PIE with Gingersnap Crust: 12 Stunning Holiday Slices

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If there’s one dessert that never fails to stop conversations mid-sentence, it’s CRANBERRY MEYER LEMON PIE with gingersnap crust. You know the moment—forks pause, eyes widen, and someone says, “Okay… who made this?” That’s this pie.

This recipe is for the busy woman who still wants to bring something special to the table. The one juggling work, family, errands, and a mental grocery list that never seems to end. This pie feels fancy and festive, but underneath it all, it’s just good ingredients, a little patience, and letting the process do its thing. No pastry degree required.

Creamy. Tart. Slightly sweet. With a spicy, buttery gingersnap crust that tastes like the holidays wrapped in a hug. Let’s get into why this pie deserves a permanent spot in your recipe box.

Why You’ll Love This CRANBERRY MEYER LEMON PIE with Gingersnap Crust

First, the flavor. Cranberries bring that bold tartness we crave during the holidays, while Meyer lemons soften the edges with a gentle citrus sweetness. Add a gingersnap crust, and suddenly you’ve got warmth, spice, and crunch playing backup to the creamiest cranberry curd imaginable.

Second, it’s a make-ahead dream. This pie actually needs time in the fridge, which means one less thing to stress about on the big day. I don’t know about you, but any dessert that tells me to relax and prep early is already my friend.

And finally? That color. That gorgeous pink hue practically decorates the table for you. Add whipped cream and sugared cranberries, and it looks like you bought it from a fancy bakery—without the fancy bakery price.

Ingredients You’ll Need

For the Gingersnap Crust

2 cups gingersnap cookie crumbs
6 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
¼ teaspoon salt

This crust is everything. Sweet, spicy, buttery—and much easier than traditional pie dough. Crushing cookies is oddly therapeutic, too.

For the Cranberry Meyer Lemon Filling

12 ounces fresh or frozen cranberries
1½ cups granulated sugar, divided
3 large eggs
2 large egg yolks
2 teaspoons Meyer lemon zest
(or 1 teaspoon orange zest + 1 teaspoon lemon zest)
½ cup fresh Meyer lemon juice
(or ¼ cup orange juice + ¼ cup lemon juice)
⅛ teaspoon kosher salt
¾ cup unsalted butter, room temperature, cut into pieces

For Serving

Fresh whipped cream
Sugared cranberries (optional, but so festive)

Step-by-Step: How to Make This Show-Stopping Pie

Step 1: Make the Gingersnap Crust

Preheat your oven to 350°F.

Add the gingersnap crumbs, melted butter, brown sugar, and salt to a food processor. Pulse until everything looks evenly moistened—like wet sand with ambition.

Press the mixture firmly into a deep 9-inch pie dish, using the bottom of a measuring cup to really pack it in. Up the sides, too—this crust deserves to shine.

Bake for 12–13 minutes, until crisp and slightly darker. If the crust slides down a bit (it happens), gently press it back into place while it’s still warm. Let it cool completely.

Step 2: Cook the Cranberries

In a saucepan over medium-high heat, combine the cranberries, 1 cup of sugar, and ¼ cup water. Bring to a boil, then reduce to a simmer.

Cook for 15–20 minutes, until the berries burst and the mixture thickens into something resembling cranberry sauce. You want it thick, bold, and jammy—not soupy.

Step 3: Blend Until Smooth

Carefully transfer the hot cranberry mixture to a food processor or blender. Blend for a solid 3–4 minutes, until it’s as smooth as possible.

Important note from someone who learned the hard way: hot liquids need space to vent. Leave room, cover with a towel, and blend cautiously.

Step 4: Turn It Into a Luscious Curd

Add the eggs, egg yolks, zest, juice, salt, and remaining ½ cup sugar to the processor. Pulse a few times to combine.

Pour the mixture into a heatproof bowl set over simmering water (double boiler style). Stir constantly for 15–20 minutes until it thickens like pudding and coats the back of a spoon. A thermometer should read 165°F.

This step takes patience—but patience equals perfect texture.

Step 5: Strain and Cool

Pour the curd through a fine-mesh strainer into a clean bowl, pressing to extract every bit of creamy goodness. Let it cool until just warm.

Step 6: Beat in the Butter

Using an electric mixer, beat the curd on medium-high speed, adding softened butter one piece at a time. Let each piece fully blend before adding the next.

After about 6 minutes, the curd will look lighter, silkier, and downright luxurious.

Step 7: Chill and Let the Magic Happen

Pour the finished curd into the cooled gingersnap crust. Smooth the top and gently tap the dish to release air bubbles.

Refrigerate for at least 8–10 hours, though overnight is best. This pie needs beauty rest.

Whole CRANBERRY MEYER LEMON PIE with gingersnap crust garnished with sugared cranberries on a rustic table — This CRANBERRY MEYER LEMON PIE with gingersnap crust makes a stunning centerpiece for any holiday dessert table

Helpful Tips (Because Life Is Busy)

If your curd isn’t thickening, turn down the heat and keep stirring. Slow and steady wins here.
Butter temperature matters. Too warm and it melts; too cold and it won’t blend.
This pie can be made two days ahead, which is perfect for holidays or dinner parties.
Don’t toss those egg whites—hello, future cookies or omelets!

A Little Personal Note from My Kitchen

This CRANBERRY MEYER LEMON PIE with gingersnap crust became my go-to holiday dessert during a season when life felt like one long to-do list. I needed something reliable, make-ahead, and impressive enough to feel like I had it all together—even when I didn’t.

This pie did that. Every single time.

FAQs

Can I use frozen cranberries?

Absolutely. No need to thaw—just cook them straight from frozen.

Can I substitute regular lemons?

Yes! Meyer lemons are sweeter, but regular lemons work beautifully with the orange juice swap.

How do I store leftovers?

Cover tightly and refrigerate for up to 4 days. The flavor gets even better.

Can I use a store-bought crust?

Of course. The gingersnap crust is amazing, but shortcuts are welcome here.

One Last Slice of Encouragement

This CRANBERRY MEYER LEMON PIE with gingersnap crust isn’t just dessert—it’s a moment. A pause. A “wow” on a plate. It’s proof that you can create something stunning without losing your sanity in the kitchen.

Make it ahead. Serve it proudly. And don’t be surprised when someone asks for the recipe before they’ve even finished their slice.

Slice of CRANBERRY MEYER LEMON PIE with gingersnap crust topped with sugared cranberries on a gray plate — A perfectly chilled slice of CRANBERRY MEYER LEMON PIE with gingersnap crust finished with sugared cranberries

More Sweet Treats You’ll Love

If this CRANBERRY MEYER LEMON PIE with gingersnap crust put you in the mood for more festive baking or no-bake wins, here are a few reader-favorite desserts and trusted inspirations that pair beautifully with it. Think of this as your cozy dessert roadmap—perfect for holidays, gatherings, or a quiet moment with a fork and a cup of coffee.

If you love creamy cranberry desserts but want something even easier, this No-Bake Cranberry Cream Pie is a lifesaver for busy days when turning on the oven feels like too much.
For another elegant, spoonable holiday classic with a soft, custardy texture, you’ll adore this Cranberry Custard Pie, especially if you’re serving guests who love old-fashioned desserts.
Want to take your pie presentation over the top? These Candied Cranberries for Holiday Garnishes are simple to make and add that sparkling, festive finish everyone notices.
If you’re building a full holiday dessert spread, this White Chocolate Peppermint Pie adds a cool, minty contrast that balances the tart cranberry flavors perfectly.
And for readers who enjoy seeing how other bakers put their own spin on similar flavors, this beautifully crafted cranberry Meyer lemon pie inspiration is a lovely read and a great source of creative ideas.

Bookmark a few of these—you’ll thank yourself the next time dessert duty comes calling.