For our wedding next month, I'm planning to make a series of pound cakes rather than a traditional wedding cake. I want to make a lemon meringue pound cake as one of them, which will ideally be covered with meringue. Is there a good way to stabilize meringue so that it will hold up for several hours. I'll probably put the finishing touches on the cake in the early afternoon, the wedding is at 5, and the dinner/reception will be at 6ish. Will the meringue hold up for that long? Is there anything I can do to keep it looking pristine?