I would like to make a couple of lemon meringue pies to take to a dinner, as part of dessert I've promised for 40 people or so. Obviously I'm going to need to prepare as much as I can ahead of time, since this is on a weeknight. If I finish the pies in the morning and refrigerate them, will my meringue "weep"? I think the golden brown drops are kind of attractive, but I know they often accompany kind of gummy meringue. Any advice for avoiding this? Thanks.