Lemon Meringue Pie Cannolis
Quick, easy, and utterly delicious, this delightful twist on a classic will be your go-to treat for summer get-togethers!
Ingredients
For the Cannoli Shells
- 1 package pre-made cannoli shells Store-bought to save time.
For the Lemon Filling
- 1 cup lemon curd Store-bought or homemade, your choice!
- 1 cup mascarpone cheese Can be substituted with cream cheese.
- 1/2 cup powdered sugar
- 1 tablespoon zest of 1 lemon Zest enhances the flavor.
For the Meringue Topping
- 3 large egg whites
- 1/4 teaspoon cream of tartar Stabilizes the meringue.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a mixing bowl, combine the lemon curd, mascarpone cheese, powdered sugar, and lemon zest. Beat them together until smooth and creamy.
- Using a piping bag or a ziplock bag with the corner snipped off, fill each cannoli shell with the lemon mixture.
Meringue Preparation
- In a stand mixer, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the granulated sugar and keep beating until you achieve stiff peaks. Add the vanilla extract and mix until combined.
Assembly
- Using a piping bag, pipe the meringue over the filled cannoli.
- To lightly toast the meringue, use a kitchen torch or broil it under the oven for a couple of minutes, watching closely.
Serving
- Dust with powdered sugar for garnish and serve immediately, or chill for a bit before serving.
Notes
Consider adding fresh berries or mint for garnish. Meringue doesn’t need to look perfect to taste great!