zxcvbob wrote:
> 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

Of course, it's not the same!

--
Jean B.