Grapefruit meringue pie

2 cups flour
1 teaspoon salt
2/3 cup chilled shortening
1/4 cup grapefruit soda, such as squirt or Fresca
3/4 cup cornstarch
2 cups sugar
1/2 teaspoon salt
1 cup water
4 cups strained fresh grapefruit juice
6 egg yolks, beaten
1 tablespoon finely grated grapefruit zest
2 tablespoons unsalted butter
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Sift together flour and 1 teaspoon salt. Cut in shortening to a coarse
meal. Sprinkle with grapefruit soda, mix with a fork. Form into a
ball, wrap in plastic and chill for 30-60 minutes.
Divide dough in half and roll our to the size of pan used. Place in
pan, prick crust or weight with pie weights, repeat with remaining
pastry. Bake at 425 for 10 minutes, remove from oven and cool.
Combine cornstarch, sugar and salt in a saucepan. Stir in water and
grapefruit juice. Place over medium flame, bring to a boil, heat and
stir for 1 minutes. Reduce heat and stir for 5 minutes.
Remove from heat, cool for 5 minutes. Stir 1 Tablespoon into beaten
yolks, mix well. Whisk yolk mixture back into heated mixture. Stir in
grated zest and butter, mix well. Allow to stand and cool for ten
minutes. Pour into prepared pie shells.
Combine egg whites and cream of tarter, beat until frothy then beat in
sugar a tablespoon at a time until stiff and shiny. Spoon over
filling to cover filling. Bake at 350 degrees for 10-12 minutes to
brown the top of the meringue. Remove from oven and allow to cool
completely. Serve slightly chilled