Introduction
Indulge in a delightful twist on the classic Italian cannoli with these Lemon Meringue Pie Cannolis. Combining the crispy shell of a cannoli with the tangy sweetness of lemon meringue pie filling, these treats are sure to impress your guests and satisfy your sweet tooth.
Ingredients and Equipment
Ingredients:
- 12 cannoli shells
- 1 cup lemon curd
- 1 cup whipped cream
- 1/2 cup meringue cookies, crushed
- Lemon zest for garnish
Equipment:
- Piping bag
- Mixing bowls
- Spatula
- Zester
Step-by-Step Instructions
- Prepare the filling by combining lemon curd and whipped cream in a mixing bowl.
- Fill a piping bag with the lemon curd mixture.
- Insert the piping bag into the cannoli shells and pipe the filling into each shell.
- Sprinkle crushed meringue cookies on top of the filling.
- Garnish with lemon zest.
Tips for Success
For a crispier cannoli shell, fill the shells with the lemon curd mixture just before serving to prevent them from getting soggy.
Store any leftover filling in the refrigerator and assemble the cannolis just before serving to maintain their freshness.
Serving Suggestions
These Lemon Meringue Pie Cannolis are best served chilled. Pair them with a hot cup of coffee or tea for a delightful dessert experience.
Nutritional Information
Calories per serving: 200
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 100mg
Total Carbohydrates: 25g
Sugars: 10g
Protein: 3g
Conclusion
Enjoy the zesty and creamy flavors of Lemon Meringue Pie Cannolis for a refreshing and unique dessert that will surely be a hit at any gathering. Get creative with the presentation and impress your guests with these delicious treats!
Lemon Meringue Pie Cannolis
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
Description
These Lemon Meringue Pie Cannolis are a delightful twist on the classic Italian dessert. The creamy lemon filling paired with the crispy cannoli shells creates a perfect balance of flavors and textures. They are easy to make and sure to impress your guests!
Ingredients
6 cannoli shells
1 cup ricotta cheese
1/2 cup mascarpone cheese
1/2 cup powdered sugar
2 tablespoons lemon zest (from about 2 lemons)
1/4 cup lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy cream
1/4 cup granulated sugar
Instructions
In a medium bowl, combine ricotta cheese, mascarpone cheese, powdered sugar, lemon zest, lemon juice, vanilla extract, and salt. Mix well until smooth.
In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form.
Gently fold the whipped cream into the ricotta mixture until fully combined.
Fill a piping bag with the cannoli filling.
Carefully pipe the filling into each cannoli shell, filling from both ends until full.
Refrigerate the filled cannolis for at least 1 hour before serving.
Serve chilled and enjoy!
