Lemon Meringue Pie Cannolis Recipe
If you adore the bright, tangy flavors of lemon combined with the creamy indulgence of mascarpone and the airy sweetness of meringue, then the Lemon Meringue Pie Cannolis Recipe is an absolute must-try. Imagine the crispness of a perfectly crafted cannoli shell filled with luscious lemon curd and mascarpone cream, crowned with toasted meringue that melts in your mouth. This dessert captures the delightful essence of a classic lemon meringue pie but reinvents it with an Italian-American twist that will have you reaching for seconds before you even finish your first bite.
Ingredients You’ll Need
These simple yet essential ingredients each play a unique role in building the texture, flavor, and visual charm of your Lemon Meringue Pie Cannolis. Having everything on hand helps ensure a smooth and rewarding baking experience.
- 8 prepared cannoli shells: Provide the crisp, crunchy base that holds all the creamy deliciousness inside.
- 1 cup lemon curd: Brings vibrant tartness and smooth tart lemon flavor, whether store-bought or homemade.
- ¾ cup mascarpone cheese (softened): Adds rich creaminess and a luscious texture to the filling.
- ½ cup powdered sugar: Sweetens the filling gently without overpowering the lemon.
- 1 teaspoon lemon zest: Infuses a bright citrus aroma and an extra punch of fresh lemon flavor.
- 1 teaspoon vanilla extract: Balances the tartness with a warm vanilla scent and taste.
- 2 large egg whites: The foundation for the fluffy meringue topping.
- ¼ cup granulated sugar: Sweetens and stabilizes the meringue as it whips into glossy peaks.
- ¼ teaspoon cream of tartar: Prevents the egg whites from collapsing, creating stable meringue.
- ½ teaspoon vanilla extract (for meringue): Adds subtle flavor to the meringue topping, complementing the whole dessert.
How to Make Lemon Meringue Pie Cannolis Recipe
Step 1: Prepare the Filling
Start by gently mixing together the lemon curd, softened mascarpone cheese, powdered sugar, lemon zest, and vanilla extract in a medium bowl. Stir until the mixture is perfectly smooth and creamy, ensuring each bite bursts with refreshing citrus flavor and silky texture.
Step 2: Fill the Cannoli Shells
Transfer your luscious lemon-mascarpone filling into a piping bag fitted with a round or star tip. Pipe the filling carefully into each cannoli shell from both ends so they’re completely stuffed but not overflowing. This technique keeps the filling evenly distributed and looks beautifully professional.
Step 3: Chill the Filled Cannolis
Place the filled cannolis in the refrigerator to chill while you move on to preparing the meringue. This step helps the filling set, making it easier to handle when adding the delicate topping.
Step 4: Whip the Meringue Topping
In a clean bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form, then gradually add the granulated sugar. Continue beating until the meringue reaches stiff, glossy peaks. Finish by gently folding in the vanilla extract for an aromatic touch that rounds out the flavors beautifully.
Step 5: Add and Toast the Meringue
Spoon or pipe the meringue onto both ends of each chilled cannoli. Using a kitchen torch, carefully toast the meringue until it turns a gorgeous golden brown with hints of caramelization. This final touch adds a wonderful texture contrast and delivers that signature lemon meringue pie experience.
Step 6: Serve or Store
Serve your Lemon Meringue Pie Cannolis immediately for the best texture—you’ll love biting through the crunchy shell to the luscious filling topped with toasted meringue. Alternatively, you can refrigerate them for a short time but keep in mind that the shells may lose some crispness if stored too long.
How to Serve Lemon Meringue Pie Cannolis Recipe
Garnishes
Enhance the presentation of your Lemon Meringue Pie Cannolis Recipe by dusting a little powdered sugar over the top for a snowy finish. You can also scatter some finely chopped pistachios or a few fresh lemon zest curls for color and an extra burst of flavor.
Side Dishes
These cannolis are perfect as a stand-alone dessert but can be paired with a light, fresh fruit salad or a scoop of raspberry sorbet to balance the richness and elevate the citrusy notes even further.
Creative Ways to Present
For a stunning visual twist, serve your cannolis standing upright in a decorative glass or a small wooden holder designed for cannoli. Offering individual mini plates with a drizzle of berry coulis or whipped cream adds an elegant touch and impresses your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Lemon Meringue Pie Cannolis Recipe, store them in an airtight container in the refrigerator. Keep in mind the shells may soften over time as they absorb moisture from the filling, so try to enjoy them within 24 hours for the best crispness.
Freezing
While you can freeze the filling mixture by itself, we don’t recommend freezing the fully assembled cannolis since the shells will become soggy upon thawing. Freeze the uncooked filling in a sealed container for up to one month and fill shells fresh when ready to serve.
Reheating
Because this dessert is best served chilled or at room temperature, reheating is not necessary. If you want to refresh the crispiness of the shell, a quick few minutes in a low oven before filling can help, but do not reheat once the meringue is applied.
FAQs
Can I make the lemon curd from scratch?
Absolutely! Homemade lemon curd adds incredible freshness and flavor, and it’s easy to make with just lemons, sugar, eggs, and butter. Fresh-curd takes this Lemon Meringue Pie Cannolis Recipe to the next level.
What can I use if I don’t have a kitchen torch?
If you don’t own a kitchen torch, you can place the meringue-topped cannolis under a broiler for a few seconds. Watch carefully to avoid burning, as meringue browns very quickly.
Are these cannolis suitable for vegetarians?
Yes! This dessert is perfect for vegetarians since it contains no meat or gelatin ingredients. The richness comes from mascarpone and egg whites, which are vegetarian-friendly.
How can I make the shells crispier?
To keep your cannoli shells crisp, store them separately from the filling until just before serving. Additionally, slightly warming shells in the oven before filling can enhance their crunchiness.
Can I replace mascarpone with cream cheese?
You can substitute cream cheese for mascarpone, but mascarpone offers a smoother, richer texture that’s particularly suited for this Lemon Meringue Pie Cannolis Recipe. If you use cream cheese, soften it well and consider blending in a little heavy cream to mimic mascarpone’s silkiness.
Final Thoughts
You’re going to love making and sharing this delightful Lemon Meringue Pie Cannolis Recipe. It’s a fun twist on two beloved desserts that combines refreshing citrus, creamy filling, and fluffy meringue in a perfectly crisp shell. Give it a try—you might just find your new go-to dessert that becomes a crowd favorite at every gathering!
Print
Lemon Meringue Pie Cannolis Recipe
- Total Time: 25 minutes
- Yield: 8 cannolis 1x
- Diet: Vegetarian
Description
Lemon Meringue Pie Cannolis are a delightful no-bake Italian-American dessert featuring crisp cannoli shells filled with a creamy lemon mascarpone mixture, topped with a light toasted meringue. This recipe combines the tangy brightness of lemon curd with rich mascarpone and a fluffy, golden meringue finish, making it an elegant and refreshing treat perfect for any occasion.
Ingredients
Filling
- 8 prepared cannoli shells
- 1 cup lemon curd (store-bought or homemade)
- ¾ cup mascarpone cheese (softened)
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Meringue Topping
- 2 large egg whites
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Filling: In a medium bowl, combine the lemon curd, softened mascarpone cheese, powdered sugar, lemon zest, and vanilla extract. Mix thoroughly until the filling is smooth and creamy, ensuring all ingredients are well incorporated.
- Fill the Cannoli Shells: Transfer the lemon mascarpone filling into a piping bag fitted with a round or star tip. Carefully pipe the filling into each cannoli shell from both ends until they are completely filled. Place the filled cannolis in the refrigerator to chill while you prepare the meringue topping.
- Make the Meringue: In a clean mixing bowl, beat the egg whites with the cream of tartar using an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks develop. Finally, beat in the vanilla extract for flavor.
- Top the Cannolis: Spoon or pipe the prepared meringue onto the ends of each filled cannoli, covering the exposed filling. Use a kitchen torch to carefully toast the meringue until it turns a light golden brown, adding a beautiful texture and slight caramelized flavor.
- Serve or Store: Serve the finished Lemon Meringue Pie Cannolis immediately to enjoy the crispness, or refrigerate them until ready to serve. For best texture, consume within a few hours to keep the shells from becoming soggy.
Notes
- Cannoli shells can be store-bought or homemade depending on your preference and time constraints.
- For a quicker version, omit the meringue topping and simply dust the filled cannolis with powdered sugar.
- The filled cannolis are best enjoyed within a few hours of assembly to maintain the crisp texture of the shells.
- Use a kitchen torch carefully to avoid burning the meringue; a quick pass is sufficient for toasting.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
