Hi! I will be having a bake sale next month, and I really want to make lemon meringue cupcakes. Since I am a home baker I do not have access to professional kitchen nor do I have much storage. So, right now I am in a process of decided how and when I should make them. I would love to make them completely ready and decorated a day ahead and store at room temperature. However since I will be making them with lemon curd and French meringue, I am very unsure of shelf life and how I can store them best. I will be "torching" the meringue a bit. So maybe it would help with the shelf. I am a bit clueless and any tips and ideas are welcome!
Thank you in advance,