Meringue on Lemon pie...

Will this keep nicely overnight in fridge? Or is the best look for it to be topped and cooked and served all the same day?

I doubt it has ever lasted long enough for me to experiment with this in my own home.

Sometimes it gets a bit weepy if kept over, so I used to to prefer it all done the same day.

However, I have lately used Rose Levy Beranbaum's excellent recipe for what she calls "Italian Meringue" which is very light and does not weep at all. She also recommends leaving it on the counter for up to a day instead of refrigerating it, and I've seen no ill effects from doing so. (Your house is air conditioned, right? )

The meringue will probably be Ok, maybe a little weeping, but the crust will often get soggy overnight. I usually keep the pie on the counter rather than in the refrigerator, though I haven't noticed any difference in how it keeps.
But lemon meringue pie is never as good the second day, darn it!

John

...But lemon meringue pie is never as good the second day, darn it!
John

Works pretty nice with that morning cup of coffee!

>> Works pretty nice with that morning cup of coffee!

As do pear pie, apple pie, and especially rhubarb pie. I also like stewed rhubarb for breakfast. <licking lips>

John