So lemon pie.
Meyer Lemon Pie (modified from smitten kitchen)
3 large Meyer lemons
2 cups sugar
1/4 t salt
4 T butter, melted
3 T flour
2 pre-made pie crusts (or homemade if you're fancy)
1 egg white
coarse sugar for sprinkling
Wash and dry your lemons, and grate the zest of one Meyer lemon into a bowl. Thinly slice your lemons (or use a mandolin if you're fancy like that), and add them to the bowl. I mean really thin. I mean you're going to be eating the rind so paper thin. Remove and discard the seeds while you're at it. Add in the sugar and the salt, mix it all up and then cover your bowl and let it sit at room temperature for 24 hours.
The next day, preheat your oven to 425 degrees. Roll out one of your crusts on a lightly floured surface and then press it into a pie dish. A pretty white one if you happen to have it. Mix your eggs, butter and flour in with your lemons until it's combined. Pour that into your pie dish. Roll out your other crust, and place it over the top. Fold any overhang under the bottom crust. Crimp the edges with a fork, brush the top with your egg white and sprinkle on some sugar. Oh, and don't forget to cut some steam vents with a sharp knife!
Bake it for about 25 minutes, then reduce your temperature to 350 degrees and bake for 20 to 25 more minutes. Allow it to cool on a wire rack, and decide if you want it room temperature or cold.