• Makes 10 tarts

    1. Heat the Macphie Sicilian Lemon Dessert in a pan continuously stirring until boiling, stir until smooth. Add any inclusion at this point (20% additional liquid/solids inc. alcohol).
    2. Pour into the tartlet case, Ideally chill for 1-2 hours before serving.
    3. Boil the sugar and water together to make a thin clear syrup.
    4. Whip egg whites gradually adding the clear syrup. Pipe the Italian meringue over the tart.
    5. Blow torch the meringue for best effect. Finish with Macphie Lemon O.T.T. dessert topping and crumbs of red velvet sponge cake.


  • 1 litre Macphie Sicilian Lemon Dessert
  • 150g raspberries
  • 10x Pidy 8” tartlet cases
  • 250g Macphie Lemon O.T.T. Dessert Topping
  • 300g egg whites
  • 150g caster sugar
  • Lemon zest
  • Macphie Red Velvet Cake crumb used to garnish