Citrus Stunners

MEYER LEMON MERINGUE PIE

Makes 1 (9-inch) pie

1 (14.1-ounce) package refrigerated piecrusts
2¾ cups sugar, divided
1½ cups plus ⅓ cup water, divided
4 large egg whites, room temperature
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
5 large egg yolks
⅓ cup cornstarch
½ cup Meyer lemon juice
⅛ teaspoon kosher salt
2 tablespoons unsalted butter
2 tablespoons Meyer lemon zest

1. Spray a 9-inch pie plate with cooking spray.

On a lightly floured surface, unroll 1 piecrust; lightly brush with water. Top with remaining piecrust. Roll stacked crusts into a 12-inch circle. Transfer to a prepared plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick all over with a fork. Freeze until firm, 20 to 30 minutes.