In the case of botulism, the toxin is produced only under anaerobic conditions (in the absence of oxygen) where the pH is neutral or alkaline. Furthermore, 10 minutes at boiling temp destroys the toxin. The main risks are from low-acid home-canned foods that haven't been boiled before using or raw foods immersed in oil (spores occurs naturally in the soil almost everywhere). It's hard to see how using delayed baking would increase this risk. Staph produces toxins from 104-113 degrees F. (this from http://www.arrowscientific.com.au/Staphylococcus_aureus.html). So people whose kitchens get that hot could have increased risk of they let food wait for a long time before cooking. For the rest of us delayed baking is not likely to increase the risk over using the same ingredients without delayed baking. But do keep in mind that if the ingredients already contain toxin (for example, canned mushrooms have been implicated in outbreaks), you are likely to get sick no matter how you cook it.

About 15 to 20 minutes....until it's lightly browned. I just did that! Linda C

Jillius, I can recommend a dishwasher safe cookie sheet and jelly roll pan but you won't like the price. I have the Gold ones which are no longer made but will come up on ebay for about 6x what I paid for them 10years ago. My Gold Jelly roll pans did not have the handles of the newer aluminum finish. They are great pans. You can thank me later once you recover from the shock :-) I second the recommendation for Demeyere. I have a mix of Demeyere and All Clad. I prefer the Demeyere everytime. Mine is the Demeyere Sirocco which they no longer make. For storage, I use all glass containers. My favorites are the Glasslock. Lots of options on the manufacturer website for containers include round bowls, containers with handles, etc. Costco carries Glasslock and for the sets, it is a great value. I have spent enough of your money for today:-) Tomorrow, we can discuss Chopping Boards and Knives!!!! Good luck!

If you know how to (have the equipment for) pasteurizing eggs, or can buy them, both the pie and the meringue would be stable. How long will the slices be out of the fridge? If it's a couple of hours, it's fine either way, even given awhile to get to their destination. If it's much longer, all that raw egg is a bad idea. Whipped cream (unstabilized) might look worse at that temperature than meringue. If it all seems too much, how about decorating with a thin twist of lime zest. Key limes aren't all that pretty, so you could get a Persian lime for decorating if you want, and have more color contrast to the pie as well.