made this for Fourth of July. Was super worried about the meringue because of the weather in the Northeast, but I ended up have a curd that just DID NOT set. I cooked it long enough, it was already starting to set...the only thing I did different (which I think might be the problem) is that I used "Can't believe it's not butter." because that was all my sister had in the house. It was delicious.....but just a nice curd....did not set. What do all the chowhounders think?