I made a lemon meringue pie a couple of weeks ago.
The recipe was pretty similar and the pie was very tasty and it was pretty too!
But I noticed the meringue kind of sliding off the lemon curd filling when it was cut into serving pieces.
I didn’t use the plastic wrap over the pie filling as stated in your instructions while I was making the meringue. Do you suppose it formed a film as it cooled in the shell and that was what caused that, VB? Maybe not allowing the meringue to “attach”?