lemon meringue pie

yesterday i made this pie using a recipe from great british puddings by debbie and mary smith, which was the book i used to make the bread and butter pudding many months ago.
the stars of the pie: lemons, zested and waiting to be juiced. apparently lemons are in short supply now, and cost a bit more than usual.
this is the excess pie dough from making the apple pie some time back - the one that got laminated accidentally; almost like a puff pastry. this one was blind baked completely before filling with the lemon curd.
the sweet and sour elements of the pie: the lemon curd cooked in a double boiler, and the meringue whipped using my mixer.
filled the pie with the curd, then piled the meringue on. actually, i dolloped it onto the curd and found that it was impossible to spread and cover the pie, because it either stuck together, or got pushed deeper into the curd. as a result, the meringue looked ugly. i think i might try this pie again, seeing as how i have an obscene number of egg whites still in the deep freeze. next time, i would try piping the meringue onto the curd filling.
after baking, the meringue top turned a light brown, like chestnut cream. it was also delicately fragile, and it started to absorb moisture and turn soft over the (humid) day.
a slice of the pie. you can see the distinct layers: the crust of the pie under the sunny yellow curd, topped with the white meringue whose surface is baked brown and crisp. the short burst of citrus sourness wakes you up quickly, but the curd was not overly sour. and the meringue was not overly sweet like the one from the american book, and the lemon curd was not overly sour, so the pie actually tasted quite good.

if you watch desperate housewives, you may remember the episode bree kept trying to get the lemon meringue pie recipe out of katherine; katherine said 'the trick is finding the perfect blend of sweet and sour'.