Here’s a unique twist on two classic desserts: Lemon Meringue Pie Cannoli! This dessert brings together the creamy lemony tang of lemon meringue with the satisfying crunch of cannoli shells. Each shell is filled with a refreshing lemon curd and topped with a light, toasted meringue for that perfect balance of sweetness and zest.
Ingredients
For the Cannoli Shells
- 12 store-bought cannoli shells or homemade if preferred
For the Lemon Filling
- 1 cup lemon curd (homemade or store-bought)
- 1/2 cup mascarpone cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Meringue Topping
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Lemon Filling:
- In a mixing bowl, combine the lemon curd, mascarpone cheese, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
- Spoon the lemon mixture into a piping bag fitted with a medium tip for easy filling.
- Fill the Cannoli Shells:
- Pipe the lemon filling into each cannoli shell, filling both sides evenly. Set aside on a baking tray lined with parchment paper.
- Make the Meringue Topping:
- In a clean mixing bowl, beat the egg whites and cream of tartar until foamy.
- Gradually add the sugar, 1 tablespoon at a time, while continuing to beat. Add the vanilla extract.
- Continue beating until stiff, glossy peaks form, about 5-7 minutes.
- Pipe the Meringue Topping:
- Using a separate piping bag, pipe the meringue onto each end of the filled cannoli shells.
- Toast the Meringue:
- Using a kitchen torch, carefully toast the meringue until golden brown.
- Serve:
- Serve immediately or chill for a slightly firmer texture. Enjoy your Lemon Meringue Pie Cannoli!
This recipe merges the nostalgia of lemon meringue pie with the charm of cannoli, making it an unforgettable treat.
