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
Scale
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.
