Mahalo, thanks SS and Chief.
I enjoyed making this pie, the curd I had made sometime back and froze it, along with the whites.
Meyer Lemon's season is so short, but they are so tasty.
For the crust, I used Martha Stewart's recipe for pate brisee, I love that one and DH really enjoys it. I make the double crust recipe, but only make a single 9" crust, much thicker than what is called for. That's how much my husband likes the crust.
Chief, I was SO nervous doing the meringue, I had never done this before. I saw something where the meringue was piped on with a star tip, and I thought I'd give it a shot, being as it was a celebration.