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
Scale
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
