I'm glad the information I provided answered your question. I will
re-post it here for your convenience.
"After only a few hours at room temperature, the crust of my lemon
meringue pie turned soggy."
Allrecipes: The Perfect Recipe
"...Refrigeration makes meringue weep more quickly, so let the pie
stand at room temperature in a draft-free spot before serving it.
After a few hours, however, it will need to be refrigerated."
iVillage: How to keep meringue pies from getting soggy
Whether it is unsafe or spoils depends on if the meringue is made from
powder or raw eggs.
"...Also, do not store cakes and pies that contain icing, filling, or
meringue made with eggs or dairy products at room temperature."
NC State University - Family & Consumer Sciences: Keeping Food Safe to Eat at Home
"T ? temperature Pathogenic bacteria can grow in temperatures from
40-140°F but they grow best in the 70-110°F zone. In this temperature
range, pathogens may double every 20 minutes. No wonder so many people
get sick from temperature-abused foods! Hot foods should be kept HOT
(above 140°) and cold foods COLD (below 40°).
T ? time Because bacteria can double so quickly, time is ascritical as
temperataure. Remember the two hour rule??Do not hold foods at room
temperature any longer than two hours.
Frostings made with meringue powder are acceptable."
Iowa State University - Extension
This may interest you:
Virginia Cooperative Extension: Nutrition
"lemon meringue pie" "room temperature" hours
"lemon meringue pie" "room temperature" refrigerate day
"lemon meringue pie" "room temperature" unsafe
"lemon meringue pie" unsafe OR spoils
meringue "room temperature" spoils
powder meringue "room temperature"
I hope this is helpful.