My mother has been experimenting with different things to bake and sell at our family-owned restaurant.  One of these is lemon meringue pie. Recently, one of beta-testers complained that the crust got too soggy after sitting in the fridge a couple of days.  Is there any way to prevent this?. . (Personally, I think it's fine; however, our tester said it ruined the entire pie so I would appreciate a solution to this!).