Introduction

Zesty Lemon Meringue Pie Cannolis bring together the best of two desserts: the crispy shell of a cannoli and the tangy sweetness of lemon meringue pie. These treats are perfect for parties, special occasions, or when you want to impress your guests with a unique dessert.

Ingredients

For the Cannoli Shells:

• 12 pre-made cannoli shells (store-bought or homemade)

For the Lemon Filling:

• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1/4 cup unsalted butter, cubed
• 1/2 cup mascarpone cheese

For the Meringue Topping:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup granulated sugar
• 1/4 teaspoon vanilla extract

Instructions

1. Prepare the lemon curd: In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until smooth. Let cool completely.
2. Make the filling: Once the lemon curd is cooled, fold in the mascarpone cheese until smooth and creamy. Transfer the filling to a piping bag fitted with a round tip.
3. Fill the cannoli shells: Pipe the lemon filling into each cannoli shell, filling from both ends to ensure the entire shell is filled. Set aside.
4. Prepare the meringue: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat. Add the vanilla extract and increase the speed to high, beating until stiff, glossy peaks form.
5. Top with meringue: Use a piping bag or spoon to add the meringue on top of each filled cannoli. For an extra touch, use a kitchen torch to lightly toast the meringue until golden brown.
6. Serve: Serve immediately or refrigerate for up to 2 hours before serving. Enjoy the perfect balance of crispy, tangy, and sweet flavors!

Serving and Storage Tips

These cannolis are best enjoyed fresh, as the shells can soften over time. If making ahead, store the filled cannolis without meringue in the refrigerator for up to a day. Add and torch the meringue just before serving for the best texture and flavor.

Variations

• Berry twist: Add a layer of raspberry or blueberry preserves inside the cannoli shell before piping in the lemon filling.
• Chocolate drizzle: Drizzle melted white or dark chocolate over the finished cannolis for extra decadence.
• Mini version: Use mini cannoli shells for bite-sized treats perfect for parties.

Tips

• Ensure the lemon curd is completely cooled before mixing with mascarpone to prevent the filling from becoming runny.
• Use a kitchen torch for an even and professional-looking meringue finish.
• Work quickly with the meringue to prevent it from deflating before toasting.

Small Story: Motivation Behind This Recipe

This recipe was inspired by the desire to combine two iconic desserts into one unforgettable treat. By pairing the crispiness of cannoli shells with the tangy, creamy flavor of lemon meringue pie, these cannolis offer a unique and delicious twist on traditional favorites.

Conclusion

Zesty Lemon Meringue Pie Cannolis are a delightful dessert that’s sure to impress. With their vibrant flavor and elegant presentation, they’re the perfect addition to any dessert table. Try this recipe and wow your guests with a treat they’ll never forget!

FAQs

• Can I use store-bought lemon curd? Yes, store-bought lemon curd can save time and works perfectly in this recipe.
• What if I don’t have a kitchen torch? Place the meringue-topped cannolis under a broiler for 1-2 minutes, watching closely to prevent burning.
• Can I make this recipe dairy-free? Substitute mascarpone with a dairy-free cream cheese alternative.