I should’ve known that because I used a ceramic pie dish, it would need more baking time for the rest of the pie crust to bake thoroughly. Aside from this, the yuzu curd struggled to thicken after stirring continuously for 20+ min, so I had to add 1 tbsp cornstarch (+ 3 tbsp water) then blitz it in the microwave 30 sec at a time.

As for the meringue, it remained sticky and wouldn’t form stiff peaks no matter long I whipped it for — I ended up just using it anyway, and it was delicious! (once you bake it for a few minutes at a lower oven temp or low broil while watching very carefully, it crisps up into a meringue texture)

If I were to make this again, I would also increase the sugar ratio since the yuzu curd left a sour aftertaste, or actually try adding orange blossom water