I know that several people have had problems with the meringue “disappearing/shrinking” after their pies/cakes have had a night in the fridge. Did you have that trouble?
Not at all, the slice photo is taken after a night in the fridge. The recipe says to store it in the fridge uncovered, which I did (and I left half a lemon unwrapped next to it, just to be sure it wouldn’t absorb any flavor but lemon). The meringue was a little more difficult to cut after a night in the fridge, but since they were leftovers, I didn’t mind so much.
As always, you are the queen of top-of-cake piping!!!!!!!
Thank you! I made the pattern with a small spatula- the meringue was so soft I wasn’t sure about piping it- I wonder if anyone has piped it successfully? That would be good to know