bake at 400 for 10-15 until browned and crunchy. cool before filling.
1/2 c lemon juice
1/2 c water
4 cups cranberries
1 c sugar
5 egg yolks
bring to boil then simmer 5-10' until berries have burst. put in blender to puree, then strain back into pan. (after straining mine i don't think i would bother with this step...) add egg yolks and cook until thickened. pour into cool crust, serve with fresh ginger whip cream.
this would also be excellent with a meringue topping~