bethzaring
Master Chef
I am hosting a goat event on Saturday and will not be in the house the hour before dinner is served. That right there limits my menu. I am planning on making a lemon meringue pie. Can I make the baked crust on Friday and fill and bake it Saturday? If I can, how do I store it until I bake it off? Will the condition suffer, or should I made the whole thing on Saturday? I probably am going to make an oil based pat in the pan crust. Help please