Pandora wrote:
> "Jean B." > ha scritto nel messaggio
>>>
>> Just thinking out loud here, and I am NO expert on this, so someone else
>> should comment. I wonder if it is possible to lift off the meringue and
>> make a new one?
>
> I have thought also this thing. Tomorrow evening, if the meringue is
> liquefied, i will do another one
>
> I also wonder whether one
>> could make the base ahead and then make the meringue close to when it gets
>> served? (Too late for that approach though.) I wouldn't be surprised if
>> these questions only show my total lack of experience with such things.
>
> I have thought also this. I hope that american meringue chef will answer
>

I don't know, since I've always made the meringue at the same time as
the pie and it never lasts long enough to weep or otherwise spoil.

If you make the pie ahead of time and the meringue spoils, you could
always take it off and spread the pie with whipped cream. It won't be
the same but it will still be delicious.

gloria p