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
Scale
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
