Lemon pie bars with strawberry meringue

"Frankenpie situation from the weekend: graham cracker crust, lemon elderflower filling, strawberry swiss meringue. The topping tastes like a strawberry marshmallow; it's so fun! No recipe yet, but I'm working on it. I've been playing around with scaling down crumb-crust pies for loaf pans recently, using about ¾ of a 9" pie recipe in a 9x5 loaf pan. I like a substantial base so I normally opt for a full 9" crust amount, but you could definitely scale that down to ⅔ or ¾ according to your preferences. If you're measuring by weight these scalings are super fast to do, but I think I'm preaching to the choir here. 😉"