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

Yes, you can prepare both the filling and the crust for lemon meringue pie the day before. Store the lemon filling in an airtight container in the refrigerator to prevent it from forming a skin. The crust can be baked, cooled, and wrapped tightly to maintain freshness. Assemble the pie with meringue just before serving to ensure the best texture and presentation.