Fruit desserts covered with baked meringue were found beginning in the 18th century in France.

[1] A custard flavored with "citron" (probably a mistranslation of citron 'lemon') and covered with baked meringue, crême meringuée, was published by 1769 in English,[2] apparently a translation of an earlier edition of Menon (1755?).

[3] Similar recipes cooked in a crust appear in 19th century America: apple pie covered with meringue, called 'apple a la turque' (1832)[4] and 'apples meringuées' (1846).

[10][11] A stiff lemon-flavored custard is prepared with egg yolks, lemon zest and juice, sugar, and sometimes starch and baked in a pie crust.

Uncooked meringue, usually shaped into peaks, is spread over the top, sometimes with a sprinkle of sugar, and briefly baked.