Parbake the crust: Rap the dough lightly if it’s stiff from the refrigerator. Using a lightly floured rolling pin, roll the dough on a floured surface into a 12-inch round. Fit the dough into a 9-inch pie plate, letting it slump into the center, taking care not to stretch it. If needed, trim the overhang so it extends ½ inch past the rim. Fold the overhang under itself to form a thick ridge flush with the rim. Crimp the ridge.

Use a fork to poke holes on the bottom of the crust, and freeze for 20 to 25 minutes, until firm.

Heat oven to 425 degrees. Line the firm dough with foil and fill with pie weights or dried beans. Place on a rimmed baking sheet and bake until the edges are golden and puffed, about 20 minutes, then remove the foil and weights and lower the temperature to 350 degrees. Bake for an additional 20 to 30 minutes, until the edges are golden brown and the bottom is light golden brown. Let cool completely.

Make the curd: In a heavy saucepan, whisk together the eggs, yolks, sugar and both zests. Stir in the citrus juices and salt and set over medium heat. Add the butter and cook, stirring often, until it begins to thicken and nicely coats the back of a wooden spoon, 6 to 7 minutes.

Strain the curd into a bowl. Pour into the pie shell. Place pie on a rimmed baking sheet and bake at 350 degrees for 20 to 25 minutes, until the edges begin to set but the center still jiggles. Let cool to room temperature, then refrigerate for at least 2 hours.

Meanwhile, make the cranberry sauce: In a heavy saucepan over medium-high heat, stir together the cranberries, sugar, orange juice and zest. Bring to a boil, then lower the heat to medium-low to rapidly simmer, stirring occasionally, for another 10 minutes, until the sauce thickens. Immediately strain into a medium bowl, pressing on the solids to extract liquid. (You should have a scant cup; discard the solids.) Cool completely, then refrigerate until it’s the consistency of a thick jam.

Make the meringue: In a large bowl set over a pot of simmering water, whisk together the egg whites, sugar and salt. Continue whisking constantly until the sugar is completely dissolved and the mixture thickens. If using an instant-read thermometer, it should register 155 degrees and if you rub the mixture between your fingertips, you shouldn’t feel any grittiness and it should be quite warm.

Transfer to the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer and the same large bowl. Beat on high for 7 to 9 minutes, until the mixture holds very stiff, glossy peaks. Add the vanilla extract and continue to whisk until incorporated.

Stir the congealed cranberry sauce until loose. Add about three-quarters of the sauce to the meringue and beat on high for 30 seconds to incorporate it. Carefully fold the rest of the cranberry sauce into the meringue to leave ruby red streaks.

Dollop the meringue on top of the chilled pie. If you’d like to brown the top, run a kitchen torch over it. Refrigerate until ready to serve if not serving right away, and serve cold. The pie will keep, refrigerated, up to 4 days (though the meringue may deflate a little).