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Place a large saucepan over medium-high heat. Add 6 ounces cranberries and 6 ounces pears, reserving the rest for garnish. Add 1 cup sugar and 1/4 cup water and bring to a boil. Reduce heat and allow to simmer until cranberries burst and the liquid has thickened, about 15 minutes. Let cool. Puree in a food processor until smooth.
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Using a double-boiler, cook the cranberry-pear puree, eggs, egg yolks, lemon zest and juice, salt, 1/2 cup sugar over simmering water. Stir often until curd thickens, about 10 minutes. Let cool to room temperature.
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Transfer curd to large mixing bowl. Using an electric mixer, beat curd on medium-high and add butter slowly and in small pieces. Curd should start to look lighter in color. When all the butter is incorporated and the mixture is smooth, spread evenly in the pie crust. Chill until firm, about 2 hours.