Description
Indulge in the delightful combination of tangy lemon filling, fluffy meringue topping, and crisp cannoli shells with these Zesty Lemon Meringue Pie Cannolis. A perfect no-bake dessert for any occasion.
Ingredients
Scale
Cannoli Shells:
- 12 store-bought cannoli shells or homemade shells
Lemon Filling:
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon lemon zest
Meringue Topping:
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Lemon Filling: Beat heavy cream and powdered sugar until soft peaks form. Combine lemon curd, mascarpone cheese, and lemon zest. Fold in whipped cream until smooth. Fill cannoli shells with lemon filling.
- Make Meringue Topping: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla extract, beat until stiff peaks form. Pipe meringue onto filled cannolis.
- Toast Meringue: Use a kitchen torch to toast the meringue until golden brown. Serve immediately or refrigerate before serving.
Notes
- For a shortcut, use whipped topping instead of homemade whipped cream.
- Toast meringue just before serving for best texture.
- Optional: Dip shell ends in white chocolate and graham cracker crumbs for a pie-like finish.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (plus toasting)
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 14g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg
