Layers of an easy lemon curd and sweet-tart cranberry make up the filling for this sky-high lemon meringue pie. A quick blast from a kitchen torch transforms it into one very impressive slice.

The creamy, citrus filling in this pie contrasts wonderfully with the sweet, fluffy meringue - a sure-fire showstopper

As beautiful as it is delicious, this Cranberry Custard Pie has a creamy, smooth filling tucked in a delicate, ginger-laced pastry crust. Each bite is the perfect combination of both sweet and tart.

We've got recipes for delicious cranberry desserts for Thanksgiving, including pies, cakes, cookies, and more. They're great any time of year.

This Lemon Cranberry Meringue Pie Recipe is quite the showstopper! 3 layers of sweet and tart flavors make this pie everyone's new favorite.

This New York Times Cranberry Tart from NYT Cooking is a beautiful treat- I've added a Biscoff crust - the tart & sweet together are perfect. This tart is made with a delicious creamy and tart cranberry curd. My own twist on this recipe is using a Biscoff cookie crust, rather than the hazlenut crust. I think the deep caramel/cinnamon/ginger flavors of the Biscoff cookies add the perfect balance to the tart cranberries.

Cranberry walnut meringue pie layered with vibrant cranberry curd and topped with mile-high Swiss meringue is perfect for the holiday season!

Even though this dessert works for those who can’t eat gluten or dairy, it tastes as special as standard pies — maybe even more so. A toasty pecan press-in crust replaces a typical butter-flour dough and coconut milk gives the spiced pumpkin filling creamy richness. The fluff of a meringue topping delivers the airiness of whipped cream and the singed ridges offer the delightful bittersweetness of burnt marshmallow. To prepare this ahead, refrigerate the cooled baked pumpkin pie before the…

This delightfully tart pie is an autumnal twist on a classic lemon meringue. Bright, tangy citrus curd is topped with cranberry Swiss meringue. The egg white mixture can take a while to temper, slowly warming up over simmering water, then cooling as it’s whisked. But patience will pay off as it results in a luxurious marshmallow consistency that holds its shape even after days in the refrigerator. Chilling the fully assembled pie will make it easier to cut, and wiping off your knife between…