I made a different crust, a sort of butter-flour-confectioner's-sugar affair that I use for lemon bars. I find it hard to believe that that had anything to do with the failure. I don't think it was a length of cooking issue, since if anything I left in the oven a bit too long, to the point where the meringue ended up a bit more tan than golden.
I felt like I followed the lemon curd part of the recipe pretty well. The water-cornstarch-sugar mixture thickened up beautifully, so I think the problem came during the whisk-into-egg-yolks or cook on low for another minute sections. Should I have had it bubbling gently during that last minute? Ought it to have thickened up then?
I'm figuring it's safe to eat, since the meringue was well cooked and the egg yolk in the lemon part had boiling thickener whisked into it and then cooked at 375 for 12 minutes. If anyone thinks it might be akin to eating raw egg and I should toss it, speak now or forever... um, listen to me whine about being ill.