Description
Tangy Lemon Meringue Pie Cannolis bring bright lemon curd and fluffy meringue to crispy shells. A delightful dessert twist you’ll adore!
Ingredients
- Cannoli Shells & Filling Base:
- Cannoli Shells (12-18 store-bought)
- Mascarpone Cheese (8 oz, room temp)
- Heavy Cream (1/2 cup, cold)
- Zesty Lemon Curd Components:
- Granulated Sugar (1/2 cup for curd)
- Fresh Lemon Juice (1/2 cup)
- Lemon Zest (1 tbsp)
- Egg Yolks (4 large)
- Cornstarch (2 tbsp)
- Unsalted Butter (4 tbsp, cold, cut into cubes)
- Fluffy Meringue Magic:
- Egg Whites (4 large, room temp)
- Granulated Sugar (1/2 cup for meringue)
- Cream of Tartar (1/4 tsp)
- Finishing Touches:
- Granulated Sugar (1/4 cup for filling)
- Powdered Sugar (for dusting)
Instructions
- Crafting the Zesty Lemon Curd:: First up, let’s get that lemon curd going for our Lemon Meringue Pie Cannolis. In a medium saucepan, whisk together the 1/2 cup granulated sugar, cornstarch, egg yolks, lemon juice, and lemon zest until smooth. Place it over medium-low heat, stirring constantly. This step takes a bit of patience, maybe 8-10 minutes, until it thickens enough to coat the back of a spoon. Don’t crank the heat, hon; you’ll end up with scrambled eggs, and we definitely don’t want that! I always find myself humming a little tune during this part, enjoying the increasing citrus aroma.
- Finishing the Curd and Chilling:: Once thickened, remove the pan from the heat and stir in the cold butter, one cube at a time, until it’s all melted and incorporated. The curd will become incredibly silky and glossy. Pour the lemon curd into a heatproof bowl, press a piece of plastic wrap directly onto the surface (this prevents a skin from forming, which is a total pet peeve of mine!), and pop it into the fridge. Let it chill for at least 2 hours, or even overnight. This chilling time is crucial for the Lemon Meringue Pie Cannolis’ filling texture, allowing it to firm up perfectly.
- Whipping the Mascarpone Filling:: In a large bowl, combine the room temperature mascarpone cheese, 1/4 cup granulated sugar, and cold heavy cream. Using an electric mixer, beat on medium-high speed until the mixture is light, fluffy, and holds soft peaks. This usually takes about 3-5 minutes. Be careful not to overmix, or it can become grainy! I once got distracted by a podcast and ended up with slightly grainy mascarpone, but it was still edible, just not quite as dreamy. This step always smells so sweet and creamy, a perfect counterpoint to the lemon.
- Assembling the Lemon Meringue Pie Cannolis Filling:: Once your lemon curd is thoroughly chilled and firm, gently fold about half of it into the whipped mascarpone mixture. You’re aiming for a lovely marbling effect, or you can fully incorporate it for a more uniform lemon cream. I like to leave it a bit swirled; it just looks prettier when you bite into the Lemon Meringue Pie Cannolis. Taste it and adjust sweetness if you like, but remember we still have a meringue layer coming!
- Piping the Cannolis:: Transfer the lemon-mascarpone filling to a piping bag fitted with a wide round or star tip. Carefully pipe the filling into each cannoli shell, filling from both ends towards the middle to ensure it’s completely filled. This part is so satisfying! I sometimes get a little messy here, but that’s what kitchen towels are for, right? It’s okay if a little squishes out; it just means more for you to “test” before serving.
- Creating the Meringue Topping for Lemon Meringue Pie Cannolis:: In a clean, dry bowl (this is super important for meringue success!), combine the room temperature egg whites and cream of tartar. Beat with an electric mixer on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar, about a tablespoon at a time, continuing to beat until stiff, glossy peaks form. The meringue should look like beautiful, shiny clouds. Pipe or dollop this meringue onto the ends of each filled cannoli. You can use a kitchen torch to lightly toast the meringue for that classic lemon meringue pie look, or just leave it soft and fluffy. It’s truly the crowning glory of these Lemon Meringue Pie Cannolis!