Baked Lemon Pudding

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I've made this recipe several times, exactly how it is written. Every time I make it the meringue sets up nicely, but the lemon custard is thin. It doesn't set up nearly firm enough to slice and a couple of times has even been on the watery side. If I can fix this problem, then I think the recipe would be perfect. Any suggestions on how to remedy this?

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This recipe could be fabulous, but it need s to be rewritten. It was difficult to fold the egg whites into the lemon mixture, and there was wayyyyyyy too much "batter" for the 9x5 pan.

Here's how I would re-write the recipe:

After beating the egg whites, fold a small amount of the lemon mixture into the egg whites, then carefully fold the egg white mixture into the lemon mixture.

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For the last two years we have served this pudding as the finale to our Christmas dinner. It is perfect after a very heavy rich meal. We usually skip the whipped cream, but use a variety of berries. Thanks Emeril!