Cranberry Meyer Lemon Pie

_____Ingredients:_____

1 pre-made pie crust (9-inch), unbaked
2 cups fresh cranberries
1 cup granulated sugar
2 tablespoons cornstarch
Zest of 2 Meyer lemons
Juice of 2 Meyer lemons
3 large eggs
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
Pinch of salt
Whipped cream, for serving

_____Directions:_____

Preheat the oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.
In a medium saucepan, combine the fresh cranberries, granulated sugar, cornstarch, Meyer lemon zest, and Meyer lemon juice.
Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-12 minutes.
In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and salt.
Slowly pour the egg mixture into the cranberry filling, stirring constantly, until well combined.
Pour the filling into the prepared pie crust.
Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
Remove from the oven and let cool completely on a wire rack.
Serve slices of the pie with a dollop of whipped cream.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 320 kcal | Servings: 8 servings