Gloria P wrote:
> 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

That's probably a better idea--esp. if the intended diners aren't
expecting lemon meringue pie.

--
Jean B.