I wouldn't bother with a meringue and can't really see how you could pull it off.
So I used my BlendTec blender to puree the lemons with the juice and a Chinois to strain it. What a joy! Keep that lemon juice separate from the eggs and sweetened condensed milk until you're ready to pour it onto the baked crust or it will be too thick. Chemistry, y'all.
From OG recipe: "Extra credit if you turn those leftover egg whites into a meringue topping."
Combine 4 large egg whites, room temperature, ¾ cup (150 g) sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer or another heatproof large bowl; set over a large saucepan filled with 1" simmering water (bowl shouldn’t touch the water). Heat, stirring constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Step 9
Fit bowl onto mixer fitted with whisk attachment (or use an electric mixer) and beat on medium-high speed until meringue is more than tripled in volume and medium peaks form, about 4 minutes. Transfer to a piping bag fitted with a large round tip (or a resealable plastic bag will work—just snip off a corner after bag is filled). Pipe meringue on top of lemon filling and toast with a kitchen torch or under the broiler.
I added 1/2 tsp dried rosemary and 1/2 tsp coarse sea salt to the herb rub, as well as increasing the amount of garlic by 50% and crushing it rather than mincing it.
That rub was applied to the roast a couple of hours prior to the time it was due to cook so it could soak in and flavor the meat. I put the roast in a shallow roasting pan and covered it with plastic wrap. That came back out of the fridge about half an hour before I turned on the oven so the roast wasn't ice cold going in.
What a perfect prep for a very reasonably priced cut of meat. It carved like a dream.
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