Would like to make meringues for Passover which falls on Wed April 8. Could make them individually (10) or one large torte, then fill them with lemon curd and sweetened mixed berries. Lemon curd will definitely keep a few days in the fridge. Would make mixed berries and fill desserts at last moment. How far in advance can I make the meringues and how do I store them? Would like to make Sunday late afternoon. Any thoughts? Thanks!