A big, billowing cloud of meringue tops this crimson beauty and acts as a sweet reprieve from the tart cranberry curd. The vibrant filling is made even more sour with a generous amount of lime juice. Think lemon meringue pie but holiday-ified. Use our Perfect Pie Crust as the base to create a sturdy-flaky foundation, and be sure to start the pie the day before you plan to serve it, as the curd requires several hours of chilling to set into a sliceable texture. Cut into it too soon and it will run onto your plate, creating a messy—albeit delicious—slice.
We never make pie dough without a metal bench scraper. Our favorite is from Gestura. Use the scraper to cut butter, fold dough and nudge it into shape, transfer it from counter to plastic wrap, trim edges, cut strips, and, sure, scrape flour off your counter.
Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—ask questions, share pics, listen to our podcast, and lots more here. And don’t forget to join the Bake Club Group chat over on Substack.
