Description
Crisp, light, and bursting with citrus flavor—these Zesty Lemon Meringue Pie Cannolis are a delightful fusion of classic Italian cannolis and the refreshing tang of lemon meringue pie. With a creamy lemon filling, fluffy meringue topping, and a crispy cannoli shell, this is the perfect handheld dessert that’s as beautiful as it is delicious!
Ingredients
Scale
12 pre-made cannoli shells
1 cup lemon curd (store-bought or homemade)
1 cup heavy cream, whipped to stiff peaks
3 large egg whites
1/2 cup granulated sugar
2 tbsp powdered sugar (for dusting)
Zest of 1 lemon (for garnish)
Optional: butter for meringue, kitchen torch for toasting
Instructions
- Prepare the Lemon Filling:
In a medium bowl, gently fold the whipped cream into the lemon curd until smooth and fully combined. - Fill the Cannoli Shells:
Transfer the lemon cream mixture into a piping bag (or a zip-top bag with the corner snipped). Pipe the lemon filling into both ends of each cannoli shell. - Make the Meringue:
In a clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add the sugar while whisking until the mixture forms stiff, glossy peaks. - Top the Cannolis:
Pipe or spoon the meringue onto the top of each filled cannoli. - Toast the Meringue:
Using a kitchen torch, lightly toast the meringue until golden brown. Alternatively, place the cannolis under the broiler for 1-2 minutes, watching carefully to prevent burning. - Serve and Garnish:
Dust the cannolis with powdered sugar and sprinkle fresh lemon zest over the top for a final burst of citrus flavor. - Chill or Serve:
Serve immediately or refrigerate for up to 2 days. Enjoy!
Notes
- Make Ahead Tip: The lemon cream filling can be made a day in advance and refrigerated until ready to use.
- Freezing Option: You can freeze the lemon filling in an airtight container for up to 1 month. Just thaw overnight in the fridge before filling the cannoli shells.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (for toasting meringue)