Sweet, zingy, and utterly irresistible, Zesty Lemon Meringue Pie Cannolis bring together the bright punch of citrus with the classic charm of Italian pastries. Each crunchy shell cradles a cloud-like lemon mascarpone filling, crowned with a glossy, toasted meringue you’ll want to eat by the spoonful. Whether you’re craving a dazzling dinner party finale or just looking to perk up your afternoon, these cannolis are an absolute showstopper. Trust me: after one bite, you’ll be in dessert heaven.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how a short list of essential ingredients can transform into something this spectacular! Each item in this recipe brings its own magic, whether that’s creamy richness, citrus sparkle, or satisfying crunch. Here’s what you’ll need for your Zesty Lemon Meringue Pie Cannolis:
- Cannoli shells: The crispy vessel that holds your luscious lemon-y filling; opt for store-bought or homemade if you’re feeling ambitious!
- Lemon curd: The backbone for zesty flavor, and a breeze if you buy it pre-made.
- Mascarpone cheese: This Italian cheese brings the ultimate creaminess and a velvety mouthfeel.
- Heavy whipping cream: Whipped to fluffy perfection, it lightens the filling for that cloud-like texture.
- Powdered sugar: Dissolves beautifully into the cream, offering a kiss of sweetness without any grit.
- Lemon zest: Adds fragrance and a shot of pure citrus – don’t skip it!
- Egg whites: Whipped up for the meringue topping, they create that classic billowy finish.
- Cream of tartar: Keeps the meringue extra stable and picture-perfect.
- Granulated sugar: Turns the meringue glossy and sweet – the hallmark of a great pie topping.
- Crushed graham crackers (optional): Sprinkle these for a fun, pie-inspired crunch.
- Lemon zest curls (optional): They add a gorgeous finishing touch and hint at the flavor inside.
How to Make Zesty Lemon Meringue Pie Cannolis
Step 1: Whip Up the Lemon Filling
Start by whisking together the lemon curd, softened mascarpone cheese, and lemon zest until the mixture is completely silky and blended. This combo forms the base of your Zesty Lemon Meringue Pie Cannolis and sets the stage for all that fabulous citrus flavor. Make sure everything is at room temperature so it blends easily!
Step 2: Fold in the Whipped Cream
In a fresh bowl, whip the heavy cream and powdered sugar until soft peaks form. This makes the filling ultra light and airy. Gently fold the whipped cream into the lemon mixture. Don’t rush this step; folding (not stirring!) keeps everything lofty and dreamy.
Step 3: Fill the Cannoli Shells
Grab your piping bag or a trusty spoon and generously fill each cannoli shell with the creamy lemon mixture. Aim for a good amount in each, so you get that perfect filling-to-crunch ratio with every bite. Pop the filled shells into the fridge for about 30 minutes to set up.
Step 4: Make the Meringue Topping
Now for the pièce de résistance! Beat your egg whites and cream of tartar until soft, foamy peaks start to form. Gradually add the granulated sugar while continuing to beat, until stiff, glossy peaks are ready. This meringue is what turns these cannolis into something truly unforgettable.
Step 5: Top and Torch
Spoon (or pipe) glorious swirls of meringue onto each filled cannoli. For that bakery-style drama, use a kitchen torch to gently toast the meringue until it’s beautifully golden brown. The scent is out of this world!
Step 6: Garnish and Enjoy!
Give your Zesty Lemon Meringue Pie Cannolis their finishing touches with a dusting of crushed graham crackers and a few lemon zest curls. Serve immediately for the best combination of crispy shell and fluffy meringue.
How to Serve Zesty Lemon Meringue Pie Cannolis
Garnishes
A sprinkle of crushed graham crackers gives your cannolis just a hint of pie-like crunch, while curls of fresh lemon zest add a burst of color and perfume. If you want to amp up the “wow” factor, dust lightly with powdered sugar just before serving for that irresistible pastry-shop finish.
Side Dishes
Because Zesty Lemon Meringue Pie Cannolis are on the sweet and citrusy side, pair them with something refreshing like a bowl of mixed berries or a simple lemon sorbet. For coffee lovers, nothing beats enjoying these with a strong espresso or a homemade cappuccino.
Creative Ways to Present
These cannolis look stunning on a chic platter, or try lining them up on a rustic wooden board for a relaxed vibe. Want to add flair? Set each one in a cupcake liner or nestle them among edible flowers and extra lemon zest for an Instagram-worthy dessert display your guests won’t forget.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Zesty Lemon Meringue Pie Cannolis left, store them in an airtight container in the fridge. The shells may soften a touch over time, but the flavors only deepen, making them extra delightful the next day.
Freezing
Freezing is best done before the final meringue step. Fill your cannoli shells with the lemon mascarpone mixture, arrange them in a freezer-safe container, and thaw in the fridge before proceeding with the meringue and torching. This keeps the shells crisp and the texture just right.
Reheating
You don’t need to reheat Zesty Lemon Meringue Pie Cannolis, but if you’ve stored them in the fridge and want to perk up the shells, allow them to sit at room temperature for about 10 minutes before serving. Avoid microwaving, as it’ll make the shells soggy and melt the meringue.
FAQs
Can I make the filling ahead of time?
Absolutely! The lemon mascarpone filling can be made up to a day in advance. Just store it in the fridge in an airtight container, and give it a quick stir before piping it into the shells.
Do I need a kitchen torch for the meringue?
While a kitchen torch gives you that beautiful golden look, you can use your oven’s broiler in a pinch. Just watch closely to prevent burning, and broil on a baking sheet for a minute or less until the meringue turns golden.
Can I use store-bought cannoli shells?
Definitely! Store-bought shells make Zesty Lemon Meringue Pie Cannolis a breeze, but if you’re up for it, homemade shells bring extra freshness and flavor. Either option works deliciously well.
What’s the best way to transport these cannolis?
Keep them refrigerated right up until travel, then transport them in a snug container to avoid shifting. If possible, top with meringue and torch just before serving for the ideal texture.
Are there dairy-free alternatives?
You can swap in coconut cream and a dairy-free cream cheese for the filling, and use your favorite plant-based whipped topping. The result will still be creamy and delightfully tangy, so everyone can enjoy Zesty Lemon Meringue Pie Cannolis!
Final Thoughts
If you love the energy of a bright lemon dessert and crave all things creamy and crunchy, these Zesty Lemon Meringue Pie Cannolis are about to steal your heart. Don’t be surprised if they disappear faster than you expect! Give them a try, and treat yourself (and your lucky friends) to a dessert that’s truly unforgettable.
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Zesty Lemon Meringue Pie Cannolis Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 55 minutes (including chill time)
- Yield: 12 cannolis
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
- Diet: Non-Vegetarian
Description
These Zesty Lemon Meringue Pie Cannolis are a delightful fusion dessert that combines the creamy richness of mascarpone and lemon curd with the light, airy sweetness of a meringue topping, all served in a crispy cannoli shell. Easy to make and impressive to serve!
Ingredients
Cannoli Filling:
- 12 cannoli shells (store-bought or homemade)
- 1 cup lemon curd
- 1/2 cup mascarpone cheese, softened
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
Meringue Topping:
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Garnish:
- Crushed graham crackers (optional)
- Lemon zest curls (optional)
Instructions
- Prepare the Filling: Whisk together lemon curd, mascarpone, and lemon zest until smooth.
- Whip the Cream: In a separate bowl, whip heavy cream and powdered sugar until soft peaks form, then fold into the lemon mixture.
- Fill the Cannoli: Spoon or pipe the lemon filling into the cannoli shells and refrigerate for 30 minutes.
- Make the Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until glossy stiff peaks form.
- Top the Cannoli: Spoon or pipe meringue onto each filled cannoli. Torch lightly until golden.
- Garnish and Serve: Garnish with graham crackers and lemon zest curls, if desired. Serve immediately.
Notes
- To save time, use pre-made lemon curd and cannoli shells.
- For a tangier filling, add extra lemon zest or a splash of lemon juice.
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 14g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
