Hi Sandie! You can do it the day before and refrigerate and the meringue will hold up fine. If you’re doing a design in the meringue or doing spikes you won’t be able to wrap it before putting it in the fridge. Enjoy!

Hi Candace, you could certainly try it, but we suggest mixing together 1/2 cup of each first to make sure it’s the texture you’re looking for.

Hi! I’m so glad you posted this. I am in the same boat with you. No matter what I try, mine weeps. I’ve tried it all! So frustrating.

Zoë has some tips! “I typically start with a Swiss meringue to make sure the meringue is already cooked and safe to eat. You can’t rely on it baking long enough to heat throughout if you are baking the pie with the meringue on it. A trick I learned from Shirley O. Corriher, a food scientist, is to sprinkle the filling with a thin layer of cake crumbs the second it comes out of the oven. The cake crumbs will absorb any moisture caused by the interaction between the filling and the meringue. Then immediately cover it with the meringue, while the filling is still hot, making sure you touch the meringue to the crust to secure it on the pie and bake until toasted. I usually cover the pie with meringue and then use my blow torch.”

Hi Sharon! That recipe is a family secret from Rachel Swan, the guest on the meringue episode. But you could recreate something similar by using a meringue crust like this one, and filling it with lemon curd and whipped cream or whatever filling strikes your fancy!