Description
Zesty Lemon Meringue Pie Cannolis combine the tartness of lemon curd with creamy mascarpone and fluffy toasted meringue inside crisp cannoli shells. This no-bake, elegant dessert offers a delightful citrus twist perfect for any occasion, garnished with optional graham cracker crumbs and lemon zest curls for added texture and flavor.
Ingredients
Scale
Filling
- 12 cannoli shells (store-bought or homemade)
- 1 cup lemon curd
- 1/2 cup mascarpone cheese, softened
- 1 teaspoon lemon zest
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
Meringue
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Garnish (optional)
- Crushed graham crackers
- Lemon zest curls
Instructions
- Prepare the Lemon Mascarpone Filling: In a bowl, whisk together the lemon curd, softened mascarpone cheese, and lemon zest until smooth and well combined, creating a creamy lemon base.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream with the powdered sugar until soft peaks form, making a light and airy component to fold into the lemon mixture.
- Combine Filling Components: Gently fold the whipped cream into the lemon mascarpone mixture until fully incorporated, ensuring a smooth, fluffy filling perfect for cannoli shells.
- Fill Cannoli Shells: Spoon or pipe the lemon filling into the cannoli shells carefully, filling each shell generously. Place the filled cannolis in the refrigerator and chill for 30 minutes to help the filling firm up.
- Make the Meringue: Meanwhile, beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until shiny, stiff peaks develop, perfect for toasting.
- Top with Meringue: Spoon or pipe the prepared meringue onto each filled cannoli, evenly covering the filling and forming a decorative cap.
- Toast the Meringue: Using a kitchen torch, lightly toast the meringue on each cannoli until it turns golden brown, adding a delightful caramelized flavor and attractive finish.
- Garnish and Serve: Optionally, sprinkle crushed graham crackers and arrange lemon zest curls on top of the meringue for added texture and visual appeal. Serve the cannolis immediately for best taste and texture.
Notes
- You can use pre-made lemon curd and store-bought cannoli shells to save preparation time.
- For a more intense lemon flavor, add extra lemon zest or a splash of fresh lemon juice to the filling mixture.
- Be careful while using the kitchen torch, keeping it moving to prevent burning the meringue.
- If you don’t have a kitchen torch, you can briefly broil the meringue in the oven, watching closely to avoid burning.
