If you adore the sunny tang of lemon paired with pillowy meringue and the delightful crunch of cannoli, then you are absolutely going to love this Lemon Meringue Pie Cannolis Recipe. It’s a playful twist on two classic desserts, marrying the bright citrus filling of lemon meringue pie with the crisp, golden tubes of traditional Italian cannoli. Each bite bursts with creamy, luscious lemon curd and smooth ricotta, topped with a perfectly toasted, fluffy meringue that just melts in your mouth. Whether you’re serving it at a dinner party or just treating yourself, these cannolis bring a dazzling finish to any occasion.
Ingredients You’ll Need
Gathering the ingredients is a breeze, but each one plays a vital role in building the layers of flavor and texture in this delightful dessert. From tart lemon curd to the rich creaminess of ricotta and mascarpone, every component adds its own magic to the final result.
- 12 cannoli shells: Choose crispy store-bought shells or make your own for the freshest texture.
- 1 cup lemon curd: Use homemade or store-bought; it infuses the filling with that signature zesty brightness.
- 1 cup ricotta cheese (well-drained): Essential for a creamy, slightly grainy texture that feels authentic and fresh.
- 1/2 cup mascarpone cheese: Adds buttery richness and smoothness to the filling blend.
- 1/4 cup powdered sugar: Sweetens and balances the tang of the lemon beautifully.
- 1 tsp lemon zest: Packs an extra punch of citrus aroma and flavor.
- 2 egg whites (for meringue): Whipped into stiff peaks, they create the airy, cloud-like topping.
- 1/4 cup granulated sugar: Sweetens and stabilizes the meringue.
- 1/4 tsp cream of tartar: Helps the egg whites reach their full volume and hold their shape.
- 1/2 tsp vanilla extract: Adds a subtle warm note to the meringue’s sweetness.
How to Make Lemon Meringue Pie Cannolis Recipe
Step 1: Prepare the Citrus Cream Filling
Start by combining the lemon curd, well-drained ricotta, mascarpone, powdered sugar, and lemon zest in a medium-sized bowl. Stir or whisk until the mixture transforms into a smooth, creamy filling that’s bursting with bright citrus flavor and rich dairy goodness. The lemon zest ensures each bite sings with freshness, while the mascarpone lends an irresistible silkiness.
Step 2: Chill the Filling
Transfer your luscious lemon filling into a piping bag, then pop it into the refrigerator for 15 to 30 minutes. Chilling firms up the filling so it pipes neatly into the cannoli shells without slipping out the other end, plus it gives you a little breather before the fun continues!
Step 3: Whip Up the Fluffy Meringue
Now onto the showstopper meringue topping. Use a clean bowl and beat the egg whites together with the cream of tartar on medium speed until foamy. Slowly add the granulated sugar while increasing to high speed, whipping until the mixture forms stiff, glossy peaks. The meringue should be shiny, firm enough to hold its shape, and light as a feather. Finish by gently folding in the vanilla extract for that hint of warmth beneath the sweet clouds.
Step 4: Fill and Top the Cannoli Shells
Pipe the chilled lemon mixture carefully into both ends of each crisp cannoli shell, making sure to fill generously but without cracking them. Then add a dollop or pipe the meringue over one or both ends of each filled shell. The contrast of textures here is delightful, from the crunchy shell to the creamy filling and fluffy topping.
Step 5: Toast the Meringue to Perfection
Here’s where the magic happens—grab a kitchen torch and lightly toast the meringue until golden and slightly caramelized. This adds a beautiful smoky flavor and gorgeous color that elevates the dessert visually and in taste. Serve immediately for the crispiest experience or chill briefly if you prefer a slightly softer meringue shell.
How to Serve Lemon Meringue Pie Cannolis Recipe
Garnishes
For an extra touch of charm, consider dusting your cannolis with powdered sugar or crushed graham crackers. This nod to classic pie crust flavors ties the entire Lemon Meringue Pie Cannolis Recipe together beautifully. A sprinkle of finely chopped fresh mint or a few thin lemon slices can add a pop of color and freshness as well.
Side Dishes
Keep sides simple so the Lemon Meringue Pie Cannolis Recipe shines. A scoop of vanilla bean ice cream or a light berry compote pairs wonderfully without overwhelming the citrus notes. If you want to go savory, a small cheese platter with mild cheeses and fresh fruit can balance the sweetness.
Creative Ways to Present
Imagine serving these cannolis nestled in a bed of edible flowers or resting gently on a sauce of lemon custard or berry reduction. You can also present them in mini dessert shooters by breaking the cannoli shells into bite-sized pieces layered with the filling and meringue. This recipe invites creativity and makes every serving feel special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though these rarely last long!), store them in an airtight container in the refrigerator. Because cannoli shells can soften quickly when filled, it’s best to keep the filling separate or enjoy the leftovers within 24 hours for the best crunch and texture.
Freezing
Freezing assembled Lemon Meringue Pie Cannolis Recipe isn’t recommended, as the shells lose their crispness and the meringue can become watery. However, you can freeze the lemon filling and meringue separately for up to one month. Thaw in the refrigerator and whip the meringue again slightly before use.
Reheating
If you want that fresh-out-of-the-oven meringue look after refrigeration, a quick zap under a kitchen torch is the best approach. Avoid using microwaves to reheat these delicate cannolis, as it will alter their texture and flavor.
FAQs
Can I make the filling dairy-free?
Absolutely! Substitute ricotta and mascarpone with dairy-free cream cheese and coconut yogurt, though the texture and flavor will shift slightly. Make sure to drain any watery components well for a creamy filling.
How long do assembled cannolis stay fresh?
Once filled with the lemon meringue cream, cannolis are best enjoyed within a few hours. The shells tend to soften quickly, losing their iconic crunch, so plan to serve them soon after assembly.
Is it possible to make the meringue without a torch?
Yes, you can briefly place the meringue-topped cannolis under a high broiler until golden brown, but watch them carefully to avoid burning, as this happens quickly. The kitchen torch gives you more control and beautiful caramelization.
Can I use pre-made lemon curd?
Definitely. High-quality store-bought lemon curd works wonderfully and saves time. Just make sure it’s thick enough to hold up in the filling when combined with the cheeses.
What wine pairs well with Lemon Meringue Pie Cannolis Recipe?
A light, slightly sweet sparkling wine like Prosecco or a Moscato complements the citrus and sweetness nicely, balancing the flavors without overpowering them.
Final Thoughts
I really can’t recommend enough giving this Lemon Meringue Pie Cannolis Recipe a try. It’s the perfect marriage of vibrant lemon flavor, creamy filling, and that irresistible crunch of cannoli shell, all wrapped up in a dreamy, toasted meringue topping. Whether you’re impressing guests or indulging your own sweet tooth, this recipe will quickly become a go-to favorite. Have fun bringing this sunshine-filled treat to your table!
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Lemon Meringue Pie Cannolis Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 12 cannolis
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Lemon Meringue Pie Cannolis offer a delightful twist on the classic Italian pastry by combining tart lemon curd and creamy ricotta filling with a light meringue topping, toasted to golden perfection. This no-bake dessert is quick to assemble and perfect for impressing guests with its bright, citrusy flavor and crisp texture.
Ingredients
Filling
- 12 cannoli shells (store-bought or homemade)
- 1 cup lemon curd (store-bought or homemade)
- 1 cup ricotta cheese, well-drained
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 tsp lemon zest
Meringue Topping
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
- Prepare the filling: In a medium bowl, combine lemon curd, well-drained ricotta, mascarpone cheese, powdered sugar, and lemon zest. Mix thoroughly until the mixture becomes smooth and creamy. Transfer this filling into a piping bag and refrigerate it for 15 to 30 minutes to help it firm up.
- Make the meringue: While the filling chills, take a clean bowl and beat the egg whites together with cream of tartar on medium speed until they become foamy. Gradually add the granulated sugar while increasing the mixer speed to high. Continue beating until stiff, glossy peaks form. Finally, add vanilla extract and mix briefly to combine.
- Fill the cannoli shells: Pipe the lemon filling into both ends of each cannoli shell carefully to avoid cracks and breakage.
- Top with meringue and toast: Spoon or pipe the prepared meringue over one or both ends of each filled cannoli. Using a kitchen torch, gently toast the meringue until it becomes golden brown. For best texture, serve the cannolis immediately or chill briefly before serving.
Notes
- Ensure the ricotta cheese is fully drained to achieve a thick and creamy filling.
- Fill cannoli shells just before serving to maintain crispness and prevent sogginess.
- Optionally garnish with a light dusting of powdered sugar or crushed graham crackers to enhance the lemon meringue pie flavor.
