To the experienced bakers--re the lemon custard

[spindrifter]

I made the dessert last night--ended up using a glass loaf pan, as I did not have an 8" square one and figured the narrow body would let the custard cook across it better than having the center so far from the edges. I used the 350 degree temp. It came out pretty well--the cakey part gave texture and the custard was like a sauce for it. The family polished it off with gusto. The recipe has an excellent lemony taste to it.
Thanks for your suggestions--I didn't see the foil tent hints until too late. I can see how that might be necessary, but fortunately, I was watching my creation in time to avert a top-brown disaster.