Description
Zesty Lemon Meringue Pie Cannolis combine crispy cannoli shells filled with a luscious lemon mascarpone cream and topped with a lightly toasted fluffy meringue. This no-bake Italian-American dessert is a refreshing and elegant treat perfect for summer or special occasions.
Ingredients
Cannoli Shells
- 12 cannoli shells (store-bought or homemade)
Lemon Mascarpone Filling
- 1 cup lemon curd (store-bought or homemade)
- 1 cup mascarpone cheese, softened
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
Meringue Topping
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Prepare the lemon mascarpone filling: In a mixing bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and lemon zest until smooth and fluffy, about 2–3 minutes. Gently fold in the lemon curd until completely incorporated. Transfer this lemon filling into a piping bag and refrigerate for 15–20 minutes to let it firm up.
- Make the meringue topping: In a clean mixing bowl, whip the egg whites along with a pinch of salt and cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat the mixture until stiff, glossy peaks are achieved.
- Fill and garnish the cannolis: Just before serving, pipe the chilled lemon mascarpone filling into both ends of each cannoli shell. Then spoon or pipe a small swirl of meringue onto each end, slightly covering the lemon filling. Using a kitchen torch, carefully and lightly toast the meringue until it attains a golden brown color. Serve immediately to enjoy the best texture and flavor.
Notes
- For extra crunch and flavor, dip the ends of the cannoli shells in crushed graham crackers before filling.
- If preparing in advance, store the filling and cannoli shells separately and assemble just before serving to prevent sogginess.
