Can you make the filling and crust day before for lemon merinque pie?

1. Prepare the pie dough according to your preferred recipe or use a store-bought pie crust.

2. Roll out the dough and place it in a pie plate.

3. Trim the edges and flute the crust as desired.

4. Place the unbaked pie crust in the refrigerator covered with plastic wrap to maintain it's shape.

For lemon filling:

1. Whisk together the egg yolks, sugar, and cornstarch in a medium bowl until well combined.

- It is important to whisk until smooth to avoid lumps in the filling.

2. In a separate saucepan, bring the lemon juice, water, lemon zest, and salt to a simmer over medium heat.

3. Slowly whisk the hot liquid into the egg yolk mixture, whisking continuously to temper the eggs.

- Tempering the eggs helps prevent them from scrambling when the hot liquid is added.

4. Return the combined mixture to the saucepan and bring it to a gentle simmer over medium-low heat.

- Continuously stir or whisk the mixture until it thickens and bubbles, usually within 5 to 10 minutes.

- It's important to stir constantly to prevent the mixture from burning at the bottom of the saucepan.

5. Remove the saucepan from the heat and stir in the butter until melted and fully combined.

- The butter will provide richness and flavor to the filling.

6. Transfer the lemon filling to a clean bowl or container.

- Press plastic wrap directly onto the surface of the filling to prevent it from forming a skin.

- Refrigerate the lemon filling to cool and set for at least 4 hours before using it in the pie.

Note:

- While it's possible to make the filling and crust the day before assembling the pie, it's essential to keep them well-covered and refrigerated to ensure freshness and quality.

- It is best to assemble the pie and bake it on the day you plan to serve it for optimal texture and taste.