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    You are here Home » Diets » Keto-Low Carb » Cranberry and Lemon Curd Pie

    Cranberry and Lemon Curd Pie

    Last Modified: December 31, 2020

    Jump to Recipe - Print Recipe

    One of the most beautiful pies one can make for Thanksgiving. The bright red colors are show-stopping. Not as hard to make as you think! Tangy yet sweet Cranberry and Lemon Curd Pie uses both Brown and Cane Truvia with fresh cranberries and a crunchy ginger snap crust. And a sprig of . . . rosemary!

    Cranberry pie w green 1 year ago

    Cranberry- Lemon Curd Pie

    Chief Desirist Dr Hanna
    5 from 2 votes

    Recipe developed by Diet Desires.

    Servings: 10
    Course: Dessert
    Cuisine: American
    Calories: 265
    Keywords: fresh fruit, Make Ahead, Oven, party food
    Diets: Diabetic (low glycemic), Low Calorie, Low Fat, DASH (low-salt), Vegetarian
    Keto-Low-Carb
    Prep Time 20 minutes
    Cook Time 20 minutes
    Chill 2 hours
    Total Time 2 hours 40 minutes
    Sodium: 174mg | Calcium: 36mg | Vitamin C: 9mg | Vitamin A: 434IU | Sugar: 5g | Fiber: 3g | Potassium: 157mg | Cholesterol: 113mg | Calories: 265 | Saturated Fat: 8g | Fat: 21g | Protein: 4g | Carbohydrates: 18g | Iron: 2mg
    One of the most beautiful pies one can make for Thanksgiving. The bright red colors show-stopping. Not as hard to make as you think!

    Ingredients

    • Crust
    • 5 oz gingersnaps cookies
    • 1 cup chopped pecans
    • ½ TBSP Truvia Brown Sugar Blend or brown sugar
    • 4 TBSP butter, unsalted, melted
    • Filling
    • 12 oz bag of fresh cranberries
    • ½ cup Truvia Cane Sugar Blend or 1 cup sugar
    • ¼ cup water, as needed
    • 3 large eggs
    • 2 egg yolks
    • pinch of salt
    • ½ cup fresh lemon juice
    • 4 TBSP butter, unsalted, sliced, room temperature

    Instructions

    • Cook the cranberries: put the berries, ½ cup Truvia (or 1 cup sugar) and ¼ cup water to a simmer in a small saucepan. Simmer the fruit on low heat, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly, then puree it in a small blender, until completely smooth.
    • Set oven to 350F, no fan.
    • Prepare the crust: place the cookies in a food processor and process until they are fine crumbs. Add the pecans and process again until its finely ground. Add the butter and process briefly to combine.
    • Pat the crust into a 9- inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
    • Whisk the cranberry puree, the eggs, yolks, salt, and lemon juice together in a medium saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and keep stirring!
    • Let the curd cool for 5 minutes and then drop in the sliced room temperature butter, bit by bit, stirring.
    • Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours.
    • Décor with sugared cranberries and a sprig of green herb – thyme/rosemary. (To make sugared cranberries, massage cranberries with honey, roll in granulated sugar and let dry.)

    Notes & Ingredients

    • For a gluten-free crust use: https://www.allrecipes.com/recipe/276476/gluten-free-gingersnap-cookies/

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    About Chief Desirist Dr Hanna

    Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

    Reader Interactions

    Comments

    1. Dee

      November 22, 2020 at 9:44 am

      5 stars
      This pie is beautiful; it is also a refreshing change from the traditional holiday pies. I rated this recipe a 5 star because I had the pleasure of tasting it last year. I am off to buy cranberries to make this festive pie for our holiday dessert.

      Reply
      • Dr Hanna Frederick

        November 22, 2020 at 11:25 am

        Thank you Dee. You could make the pie and freeze the leftovers parts of it, if you don't have guests this this time. I will do the same. Just let it defrost naturally, don't heat it up in the microwave.

        Reply
    2. Dee

      November 22, 2020 at 2:50 pm

      Hanna, thank you - that is a great idea to freeze leftovers. Although, it will be hard to be so disciplined!

      Reply
      • Dr Hanna Frederick

        November 23, 2020 at 12:57 pm

        Dee, once a year one can make an exception. Leave it up to you!

        Reply
        • Dee Nadeau

          November 28, 2020 at 11:47 am

          5 stars
          We baked this zingy, tart, and tasty pie for our Thanksgiving dessert.
          It was a rich beautiful cranberry color and delightfully flavorful.
          So refreshingly different from our usual holiday pies!
          PS We mistakenly doubled the lemon juice and WOW, it lived up to the lemon curd sensation!

          Reply
    3. Dee

      November 28, 2020 at 7:35 pm

      Here's our first try at the cranberry lemon curd pie; thanks again for introducing us to this new delight!
      Dee

      cranberry lemon curd pie

      Reply
    4. Katharina

      January 04, 2021 at 12:34 pm

      I made this pie to bring to friend’s outdoor Winter dinner. It was festive and delicious. Anyone who likes lemon and tartness would love it. Good with whipped cream, too.

      Reply
      • Dr Hanna Frederick

        January 04, 2021 at 6:40 pm

        Wow, I hope the pie warmed up the event - an outdoor winter dessert. Certainly did not need refrigeration, right? Thanks for the idea.

        Reply

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