Description
Delightfully combining the classic flavors of lemon meringue pie with the irresistible crunch of cannoli shells, these Zesty Lemon Meringue Pie Cannolis offer a refreshing and elegant dessert. Filled with creamy lemon curd and mascarpone mixture, topped with a fluffy, toasted meringue, they bring a perfect balance of tart, sweet, and creamy textures that make for a stunning and delicious treat.
Ingredients
Scale
For the Cannoli Shells:
- 8–10 store-bought cannoli shells (or homemade if preferred)
For the Lemon Filling:
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup mascarpone cheese or cream cheese, softened
- 1/2 cup whipped cream or whipped topping
- 1 teaspoon lemon zest
For the Meringue Topping:
- 2 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Lemon Filling: In a bowl, whisk together the lemon curd, mascarpone cheese, whipped cream, and lemon zest until the mixture is smooth and creamy. Chill for 20–30 minutes to allow it to firm up slightly for easier piping.
- Make the Meringue: In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks develop. Finally, beat in the vanilla extract to flavor the meringue.
- Fill the Cannoli Shells: Transfer the chilled lemon filling into a piping bag fitted with a round or star tip. Carefully pipe the filling into both ends of each cannoli shell until fully filled without breaking the shells.
- Add the Meringue Topping: Using a separate piping bag or a spoon, add a generous swirl or dollop of the prepared meringue on top of each filled cannoli.
- Toast the Meringue: For a classic toasted finish, carefully brown the meringue using a kitchen torch until golden. This step adds flavor and an attractive look to the dessert.
- Serve or Store: Serve the cannolis immediately to keep the shells crisp, or refrigerate them for up to 2 hours before serving. Avoid longer storage to prevent sogginess of the shells.
Notes
- Fill the cannolis just before serving to preserve the crispness of the shells.
- Use stabilized whipped cream for the filling if you need the dessert to last longer without separating.
- Add a light dusting of powdered sugar or crushed graham crackers on the meringue for a nice pie crust effect.
