If you adore the bright zing of lemon meringue pie but crave a fun, portable twist, then this Lemon Meringue Pie Cannolis Recipe will quickly become one of your all-time favorites. Imagine luscious lemon curd wrapped in crispy cannoli shells, crowned with a fluffy, toasted meringue topping that’s perfectly golden and irresistibly light. This delightful fusion takes classic flavors to a new level of indulgence, making it an ideal showstopper dessert for summer gatherings, family dinners, or whenever you want to impress with something truly special.
Ingredients You’ll Need
Gathering the right ingredients is easy and essential here, as each component plays a vital role in creating the perfect balance of creamy, crunchy, tart, and sweet. From the crisp cannoli shells to the tangy lemon filling and fluffy meringue, every bite promises layers of texture and flavor.
- 12 cannoli shells: These provide the crisp, crunchy vessel essential for holding the luscious filling without sogginess.
- 1 cup lemon curd: Brings bright, zesty citrus flavor that forms the heart of the lemon filling.
- ½ cup mascarpone cheese or cream cheese, softened: Adds rich creaminess and smooth texture to the filling.
- ¼ cup powdered sugar: Sweetens the filling gently without overpowering the lemon’s tang.
- 1 teaspoon lemon zest: Intensifies the fresh citrus aroma and gives little bursts of lemon flavor.
- 2 large egg whites: Key to creating the light, airy meringue topping.
- ¼ cup granulated sugar: Sweetens and stabilizes the meringue while creating that glossy finish.
- ¼ teaspoon cream of tartar: Helps to stiffen and stabilize the meringue for perfect peaks.
- ½ teaspoon vanilla extract: Adds subtle sweetness and depth to the meringue’s flavor profile.
How to Make Lemon Meringue Pie Cannolis Recipe
Step 1: Prepare the Lemon Filling
Start by combining the lemon curd, softened mascarpone or cream cheese, powdered sugar, and lemon zest in a mixing bowl. Whisk vigorously until the mixture is perfectly smooth, creamy, and homogenous. This luscious blend forms the delicious heart of your cannolis and chilling it for at least 30 minutes will help the flavors meld and ensure a firm texture when piping.
Step 2: Whip the Perfect Meringue
Using a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Then, gradually add the granulated sugar while continuing to beat until you achieve stiff, glossy peaks that hold their shape beautifully. The final touch is folding in the vanilla extract to round out the flavor, creating a sweet, sturdy meringue that will toast golden and crisp.
Step 3: Fill the Cannoli Shells
Transfer the chilled lemon filling into a piping bag to fill each cannoli shell neatly and generously from both ends. Filling just before serving ensures the shells stay crisp and the combination of creamy lemon and crunchy shell stays exciting. The balance here is crucial for that perfect bite you’ll crave again and again.
Step 4: Add and Toast the Meringue
On top of the lemon-filled ends, either pipe or spoon the fluffy meringue. Then, carefully use a kitchen torch to toast the meringue until it takes on a gorgeous golden brown hue. This step adds both visual appeal and a subtle smoky sweetness that complements the tart lemon filling amazingly well.
Step 5: Serve or Chill
Serve your Lemon Meringue Pie Cannolis Recipe immediately for the best texture combination, or refrigerate for a short time until ready to enjoy. Remember, the crunch of the cannoli shell will remain at its best if eaten soon after assembly!
How to Serve Lemon Meringue Pie Cannolis Recipe
Garnishes
Enhance the presentation and add an extra pop of flavor with simple yet elegant garnishes like freshly grated lemon zest, a light dusting of powdered sugar, or a sprinkle of finely crushed graham crackers around the ends. Dipping the edges of the shells in melted white chocolate before filling can add a decadent touch as well.
Side Dishes
While the cannolis shine as a standalone dessert, pairing them with light, refreshing sides such as a bowl of fresh berries or a crisp arugula salad with citrus vinaigrette brings a perfect balance of flavors on the palate. A scoop of vanilla bean gelato served alongside can also turn this into a decadent dessert plate.
Creative Ways to Present
Why not arrange your Lemon Meringue Pie Cannolis Recipe on a beautiful platter with edible flowers or thin lemon slices for a burst of color? For parties, consider placing them upright in a decorated box or a custom-made cannoli holder to make serving effortless and charming. Mini versions can also make excellent bite-size treats for gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the assembled cannolis in an airtight container in the refrigerator. They will keep well for up to 24 hours but are best enjoyed fresh to preserve the shell’s crunch and meringue’s delicate texture.
Freezing
It’s best not to freeze whole cannolis as the shell will lose its crispness and the filling’s texture can be compromised. Instead, you can freeze the lemon filling and meringue separately, thawing and assembling just before serving for optimal freshness.
Reheating
A quick, gentle toast with a kitchen torch can refresh the meringue’s golden appearance even after refrigeration, but avoid reheating the entire cannoli in the oven to preserve the texture contrast that makes this dessert unique.
FAQs
Can I use store-bought lemon curd for this recipe?
Absolutely! Store-bought lemon curd works wonderfully and saves preparation time. Choose a high-quality lemon curd for the best flavor, or make your own if you prefer a homemade touch.
Is it safe to use raw egg whites in the meringue topping?
Since the meringue is briefly toasted with a kitchen torch, it reduces the risk, but if you’re concerned, you can use pasteurized egg whites or an egg white powder alternative for safety without sacrificing texture.
How do I prevent the cannoli shells from getting soggy?
Fill the shells just before serving to keep them crispy. If you need to prep in advance, keep the filling and shells separate and assemble them right before enjoying.
Can I make the meringue with a mixer?
Yes, a handheld or stand mixer makes whipping the meringue much easier and faster, helping you achieve those stiff, glossy peaks essential for this recipe.
What if I don’t have a kitchen torch?
If you don’t have a torch, placing the cannolis briefly under a broiler can work, but watch carefully to avoid burning and maintain the delicate texture of the meringue topping.
Final Thoughts
This Lemon Meringue Pie Cannolis Recipe is truly a joy to make and even more delightful to savor. Its bright, creamy lemon filling, crispy shells, and the airy, toasted meringue topping come together in a dessert that feels both classic and wonderfully inventive. I encourage you to try this recipe soon and watch it become a fast favorite at your table, perfect for sharing with friends and family who love a little sunshine in every bite.
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Lemon Meringue Pie Cannolis Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes (plus toasting with kitchen torch)
- Total Time: 25 minutes
- Yield: 12 cannolis
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Lemon Meringue Pie Cannolis combine the classic tartness of lemon curd with a creamy mascarpone filling, all inside a crispy cannoli shell, topped with a delicate toasted meringue. This delightful dessert offers a refreshing twist on traditional Italian cannolis, perfect for summer gatherings or special occasions.
Ingredients
For the shells (or use store-bought):
- 12 cannoli shells
For the lemon filling:
- 1 cup lemon curd (store-bought or homemade)
- ½ cup mascarpone cheese or cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon lemon zest
For the meringue topping:
- 2 large egg whites
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Prepare the lemon filling: In a mixing bowl, combine lemon curd, mascarpone (or cream cheese), powdered sugar, and lemon zest. Mix thoroughly until smooth and creamy. Chill the mixture for at least 30 minutes to allow it to firm up sufficiently for piping.
- Make the meringue: In a clean, dry bowl, beat the egg whites together with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until the meringue achieves stiff, glossy peaks. Beat in the vanilla extract to incorporate flavor.
- Fill the cannoli shells: Transfer the lemon filling into a piping bag. Carefully pipe the filling into each cannoli shell, filling both ends fully to ensure a luscious center.
- Add and toast the meringue topping: Using a spoon or piping bag, carefully place the meringue onto the ends of each filled cannoli. Use a kitchen torch to gently toast the meringue until it turns a golden brown, enhancing both flavor and presentation.
- Serve or store: Serve the lemon meringue pie cannolis immediately for the best texture. Alternatively, you may refrigerate them briefly until ready to serve, but for optimum crispness, fill just before serving.
Notes
- To prevent soggy shells, fill the cannolis just before serving.
- For a creative twist, dip the edges of the shells in white chocolate or crushed graham crackers before filling.
- Ensure the egg whites are beaten in a clean, grease-free bowl to achieve proper meringue consistency.
