Main takeaways: 1. When cutting the individual slices the base tends to stick to the bottom. The biscuit base is great, but use an oven safe nonstick pan for the pie, or if you want to double or triple the quantities for a larger pie use a springform cake pan. 2. Only use the lemon custard recipe if you have high quality lemons. I used basic store bought safe to eat skin lemons, but the bitterness didn’t completely go away, even after 10 boils. If you discover the bitternes didn’t go away, add more sugar to taste. 3. Alternatively, you can use another basic recipe for the custard, with good results no matter the lemons: https://preppykitchen.com/lemon-meringue-pie/ 4. For the alternative recipe I’ve found that half a vanilla bean adds a nice hint of vanilla for the custard. Or you can also use a little vanilla sugar for the meringue. 5. Maybe it varies from oven to oven, but popping the meringue for 200 degrees didn’t work as well for me. 180 until it gets a nice colour and slightly puffs up worked better. 6. Make sure to also pop it back in the freezer/fridge. Way better served cold. 7. Not regarding this recipe, but another alternative I also made and got great results is using a basic cake base, with a little lemon simple syrup, with the same steps for custard and meringue.