You can:
- blind bake the crust and store it at room temp
- make the filling a little stiffer than normal
- put the filling away in another pie pan (such as a disposable aluminum one of the same size as the crust) in the fridge
- whip the meringue just before dessert
- fit the filling into the crust; top it with the meringue; bake it off quickly or just torch it.
That's about the only way you can be sure that it won't get soggy or weep.
And while it may sound arrogant of guests to only want to eat lemon meringue, I can't help but think that it's a compliment to YOUR lemon meringue.
