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My best advice:
Pre bake the crusts
Use a curd style filling set with eggs and enriched with butter.
For the meringue 1 c egg whites (fresh not frozen) 2 c granulated sugar,1 tsp salt, 1 tsp cream of tartar, heat over double boiler until 120 degrees and sugar has melted, whip 'till stiff and cool
pour cool filling into pre baked shell, top with meringue and "toast" with tourch or broiler. should hold up in cooler two days.
mmmmmmmm good eating.
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