Meringue desserts including baked Alaska, bruttiboni, dacquoise, Esterházy torte, Eton mess, floating island, key lime pie, Kyiv cake, lemon meringue pie, macarons, merveilleux, pavlova, Queen of Puddings, sans rival, silvana, Spanische Windtorte, and Zuger Kirschtorte. In some recipes, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top. Another dish is "meringue de angel", which consists of shortbread biscuits layered with meringue and lemon curd, topped off with drizzled lemon glaze. Variations include assorted fruits such as raspberries, peaches, mangoes, cherries, strawberries, blueberries, blackberries, pineapple,
Lemon meringue pie attributed to Alexander Frehse, a Swiss baker from Romandy. There is some evidence to suggest that the botanist Emile Campbell-Browne (1830-1925) had a very similar recipe concocted by his cooking staff in Wigbeth, Dorset, in 1875 and served to Anthony Ashley Cooper, 7th Earl of Shaftesbury at a hunting ball, in Wimborne St Giles, Dorset. The lemon custard is usually prepared with egg yolks, lemon zest and juice, sugar, and, optionally, starch. This gives it a texture similar to that of a sturdy pudding. The meringue, which includes well beaten egg whites and sugar, is cooked on top of the