This cranberry curd is made with orange juice, but I think it would be delicious with half orange/half lemon or even all lemon juice, (which is how I'm going to try it on Thanksgiving.) Taste the cranberry mixture before adding the eggs to see if it needs any additional sugar.
The key to meringue that doesn't slide off or pull back from the crust is to pour the hot filling into the crust immediately followed by the meringue.