Lemon meringue cupcake

Made these on Chistmas Eve.
The cupcakes were made in late afternoon, the lemon filling and meringue top at night. Cupcakes are very moist and have very nice flavours. Unfortunately, the meringue top is a little gooey, not crunchy. Maybe I didn't beat the egg white long enough, didn't cook them long enough(I cooked two minutes less, in slightly lower temperature than the recipe said - because the top was browning too quickly), or store them in containers too soon after cooking? I also added less condensed milk than the recipe specified because the mixture didn't taste lemony enough. I'm thinking maybe I should try filling the cupcakes with lemon curd next time?





ps Sarah's recipe