I don't usually offer a lemon meringue tart, but one of my best clients has asked for this; we need to deliver it the day before. I'm not sure if I should brown the meringue before or let them do it before serving. I am going to use my regular lemon tart filling, and make an Italian meringue for the topping. I'm wondering if it would weep if we browned it or if it would be a problem to wait and let them do it. Any words of wisdom?