Preheat the oven to 350°F (175°C). In a food processor, combine gingersnap cookie crumbs, melted unsalted butter, light brown sugar, and a pinch of kosher salt. Pulse until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and up the sides of a round pie dish. Bake for 12-13 minutes until the crust is slightly darker and fragrant, then let it cool completely.

In a saucepan over medium heat, combine fresh cranberries with 1 cup granulated sugar and enough water to cover the berries. Simmer the mixture for about 15-20 minutes, stirring occasionally, until the cranberries burst and the filling thickens. Remove the pan from heat and purée the hot mixture in the food processor until smooth, then add eggs, egg yolks, Meyer lemon zest, juice, and additional sugar; pulse until combined.

Transfer the cranberry mixture to a heatproof bowl set over a pot of simmering water, creating a double boiler. Stir continuously for about 15-20 minutes until it thickens and reaches a temperature of 165°F (74°C). Once thickened, strain the filling through a fine mesh sieve to remove any skins, ensuring a velvety texture for your filling.

Allow the strained cranberry filling to cool slightly, then gradually whisk in the room temperature butter until fully incorporated and smooth. Pour the mixture into your cooled gingersnap crust, smoothing the top with a spatula.

Cover the pie with plastic wrap and place it in the refrigerator to chill for a minimum of 8 hours, preferably overnight for the best flavor and texture.

Garnish your creamy cranberry pie with sugared cranberries and serve slices with a generous dollop of fresh whipped cream.