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Lemon Meringue Pie Cannolis: Summer’s Perfect Treat

Enjoy the tangy sweetness of lemon meringue pie in an irresistible cannoli! This easy and refreshing recipe combines crispy shells, zesty lemon filling, and fluffy meringue for the ultimate summer dessert.
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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.