Massialot (1692). "XXVIII: Des Meringues & Macarons". Nouvelle instruction pour les confitures, les liqueurs et les fruits (in French). Paris: Charles de Sercy. pp. 186–188noted by Muster (ref.){{cite book}}: CS1 maint: postscript (link)
"Lemon Meringue Pie". The New Best Recipe. John Burgoyne, Carl Tremblay, Daniel Van Ackere (2nd ed.). Brookline, MA. 2004. pp. 907–908. ISBN978-0-936184-74-6. OCLC56792616.{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link)