Lemon Meringue Pie - The Daring Baker's January Challenge

This was my second DB challenge, and this months challenge was Lemon Meringue Pie. Lemon Meringue Pie is not a standard dessert around here, but my Mom made it a few times in my childhood (she is half American, which means that she makes some food that might not otherwise not have been known to me). I always loved it, so many thanks to this month's hostess, Jen at The Canadian Baker for making it a challenge. Since there is only two of us here, and the recipe seemed to be a rather large one, I choose to make only two fifths of the original recipe. (The recipe used five eggs, so making something that would require a whole number of eggs seemed convenient.) This turned out to be quite a lot for two people anyway!
So, here is what they looked like. Since my only pie form used to be a non-stick thing that some time during December decided to deliver pies with a non-stick coating I decided to go for the free-form tartletts. I was really nervous about how the filling would manage this, never having made a lemon curd before, but everything worked out perfect. Actually, D. thought that I had piled the curd up a bit too high, I think he would have preferred more meringue and less lemon. I must admit that I cheated a bit to get the nice browning marks by using a kitchen torch. Since we ate them almost immediately there was no problem at all with weeping meringue or something like that. The red stuff on top is dried cranberries which I thought looked pretty on top of the meringue. I never had cranberries before, but found them in the supermarket a few days before making the pie and decided to buy them without a plan of what to use them for. Don't they look pretty on top of the white meringue? I hope this isn't cheating, I just put them on top as a decoration.

Would I make this again? I still love lemon meringue pie, but since I had a success with this I actually went on and made some more lemon curd with another recipe I wanted to try. Most of the result is now in the freezer, so next time I will probably be lazy and just use that. I'm still to unsure about translating measurements to know how different the crust was to the one I usually make, but it worked fine, cooked beautifully golden and tasted great. And the meringue was fluffy and tasty, so yes, I actually already made it again for another pie.

Again, thanks for a yummy challenge Jen! Now, I'm looking forward to the February challenge.