Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zesty Lemon Meringue Pie Cannolis Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 34 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 12 cannolis
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Description

Zesty Lemon Meringue Pie Cannolis combine the bright, tangy flavors of lemon curd with a light mascarpone cream, all nestled inside crisp cannoli shells and topped with a fluffy, toasted meringue. This no-bake Italian-inspired dessert offers a refreshing twist on classic lemon meringue pie, perfect for impressing guests or enjoying a special treat at home.

Ingredients

Filling

  • 12 cannoli shells
  • 1 cup lemon curd
  • 1 cup mascarpone cheese, softened
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest

Meringue

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar

Garnish

  • Optional extra lemon zest for garnish

Instructions

  1. Prepare the filling: In a medium bowl, stir together the lemon curd and mascarpone cheese until smooth and fully combined to create a velvety base.
  2. Whip the cream: In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form, ensuring a light and airy texture.
  3. Combine filling and cream: Gently fold the whipped cream into the lemon mascarpone mixture along with the lemon zest until the mixture is light and fluffy. Transfer the filling to a piping bag and refrigerate to chill.
  4. Make the meringue: Add the egg whites and cream of tartar to a clean mixing bowl and beat on medium speed until foamy. Gradually add the granulated sugar and continue beating on high speed until stiff, glossy peaks form, indicating the meringue is ready.
  5. Fill the cannolis: Pipe the lemon filling into both ends of each cannoli shell, making sure to fill thoroughly but carefully to preserve the crispness of the shell.
  6. Pipe and toast the meringue: Spoon or pipe the prepared meringue on top of the filled cannolis. Lightly torch the meringue until golden brown, or place under a broiler for a few seconds while watching closely to achieve the perfect toasted look.
  7. Garnish and serve: Sprinkle additional lemon zest on top if desired. Serve immediately to enjoy the contrast of crisp shell and creamy filling.

Notes

  • Fill the cannoli shells just before serving to keep them crisp and prevent sogginess.
  • Store leftover filling and meringue separately in airtight containers in the refrigerator for up to 2 days.
  • Use a kitchen torch for best control when toasting meringue; if using a broiler, watch very closely to avoid burning.
  • For a dairy-free option, substitute mascarpone with a plant-based cream cheese and use coconut cream instead of heavy whipping cream.

Find it online: https://slsrecipes.com/zesty-lemon-meringue-pie-cannolis-recipe-3/