Does anyone know if you can prepare the actual lemon filling for a lemon pie the day before you need it and put in fridge with a cover? I am having guests that only like lemon mer. pie for desert. I am hoping to bake crust and lemon the night before and the night of, whip egg whites for mer topping, pour lemon in prepared crust, add mer to top and bake. Do you think this is safe?
I would appreciate opinions . THANKS.
