This was a lovely dessert, very fluffy, light, and lemony-tart. Althought the ingredients are different, the filling sort of reminds me of a semi-frozen key lime pie, only lemon. This filling has a lot of lemon juice, which I enjoyed, but it strikes me that it could also be fabulous with ripe Meyer lemons.
I finally figured out my ladyfinger issues, I had been overbeating the eggs and drying them out a bit. This time, I beat them just until they ribboned (yolks) or reached stiff peaks (whites), and was careful not to beat after they reached those points. The result was far more tender and moist than previous attempts, and they even formed a little of the pearl-effect crust. I used some Neilsen-Massey Tahitian vanilla extract, and the flavor came through nicely.
The filling and meringue were fairly simple and quick. I did have a few small issues, I overbrowned the meringue a little, and the ladyfingers stuck to the springform sides, so parts of the crust came off when I unmolded it. Next time I may try lining the springform with parchment.