Jean B. wrote:
> 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.
>


No, no, no! Less-than-perfect meringue is part of its charm. Whipped
cream is not the same and would ruin it.

Bob