Why choose between lemon meringue pie and cannolis when you can have both? These Lemon Meringue Pie Cannolis are the perfect fusion of two beloved desserts. Featuring a crispy cannoli shell, creamy lemon filling, and fluffy torched meringue, this treat is perfect for summer gatherings or whenever you’re craving a citrusy delight.
Ingredients
For the Cannoli Shells (store-bought or homemade):
- 12 cannoli shells (store-bought or made from scratch)
For the Lemon Filling:
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup mascarpone cheese, softened
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
For the Meringue Topping:
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Equipment
- Mixing bowls
- Hand or stand mixer
- Piping bag with a round or star tip
- Kitchen torch
Instructions
Step 1: Prepare the Lemon Filling
- In a mixing bowl, beat the mascarpone cheese until smooth.
- Add the lemon curd and mix until fully combined.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture. Transfer the filling to a piping bag and refrigerate until ready to use.
Step 2: Make the Meringue
- In a clean bowl, whip the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
- Mix in the vanilla extract.
Step 3: Assemble the Cannolis
- Pipe the lemon filling into both ends of each cannoli shell, ensuring the shell is evenly filled.
- Using another piping bag (or a spoon), pipe or spread the meringue onto the top of each cannoli.
Step 4: Torch the Meringue
- Lightly torch the meringue until golden brown using a kitchen torch. Be careful not to overdo it!
Step 5: Serve and Enjoy
Serve the Lemon Meringue Pie Cannolis immediately or store them in the refrigerator for up to 24 hours.
Tips
- For extra flavor, dip the ends of the cannoli shells in melted white chocolate and let them set before filling.
- Homemade lemon curd adds an even fresher taste, but store-bought works just as well for convenience.
- If you don’t have a kitchen torch, you can briefly broil the assembled cannolis to toast the meringue, but keep a close eye to prevent burning.
Lemon Meringue Pie Cannolis bring together the best of two desserts in one irresistible package. With their tangy lemon filling, crispy shells, and toasted meringue, these cannolis are sure to impress at any summer gathering or dinner party. Try them for a unique twist on a classic treat!
Lemon Meringue Pie Cannolis: Summer’s Perfect Treat
Equipment
- Mixing bowls
- Hand or stand mixer
- Piping bag with a round or star tip
- Kitchen torch
Ingredients
- For the Cannoli Shells store-bought or homemade:
- 12 cannoli shells store-bought or made from scratch
- For the Lemon Filling:
- 1 cup lemon curd store-bought or homemade
- 1/2 cup mascarpone cheese softened
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- For the Meringue Topping:
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
- Step 1: Prepare the Lemon Filling
- In a mixing bowl, beat the mascarpone cheese until smooth.
- Add the lemon curd and mix until fully combined.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture. Transfer the filling to a piping bag and refrigerate until ready to use.
- Step 2: Make the Meringue
- In a clean bowl, whip the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
- Mix in the vanilla extract.
- Step 3: Assemble the Cannolis
- Pipe the lemon filling into both ends of each cannoli shell, ensuring the shell is evenly filled.
- Using another piping bag (or a spoon), pipe or spread the meringue onto the top of each cannoli.
- Step 4: Torch the Meringue
- Lightly torch the meringue until golden brown using a kitchen torch. Be careful not to overdo it!
- Step 5: Serve and Enjoy
- Serve the Lemon Meringue Pie Cannolis immediately or store them in the refrigerator for up to 24 hours.
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