*I actually fully assembled this dessert and covered it loosely with foil in the refrigerator the day before I shot it. It held up beautifully for the next day and even the day after. I think you're easily good for up to three days. Be careful with storage; if you have any strong flavors in your refrigerator, they may transfer to the pie.
*Update 4-20-15...I froze slices of the pie very successfully. I just wrapped each individually in wax paper, then tossed them in a freezer bag. It was good as a frozen treat and still delish when thawed.
*The sugar and cornstarch in the powdered sugar stabilize the whipped cream and keep it from weeping.
*Liquid egg whites are fine for this recipe, if you don't want to separate eggs.
*The pie has a creamy lemon lime flavor, it's not tart like a lemon square, which I also love. Next time, I might increase the lemon zest and add some lime zest to punch up the flavor even more, although everyone that's ever had it this way has loved it and wanted seconds.
*I might also try reducing the sugar in the crust next time to 3 Tablespoons. Great as is, but lately my tastes are edging toward a little less sweet.
*If you want a smaller pie, cut the recipe in half and bake in a 9" round tart pan. Baking times will remain the same.
Recipe adapted from Cooking Light magazine, June 1998
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