Zesty Lemon Meringue Pie Cannolis are a delightful twist on the classic cannoli, combining the bright, tangy flavor of lemon meringue pie with the crispy, creamy texture of a cannoli. These treats are perfect for anyone who loves lemon desserts but wants something a little different and fun to serve at a party or family gathering.
Ingredients:
For the Cannoli Shells:
- 12 pre-made cannoli shells (or homemade if preferred)
- Powdered sugar, for dusting
For the Lemon Filling:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese (or cream cheese)
- 1/4 cup powdered sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Meringue:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Garnish (optional):
- Lemon zest
- Crushed graham crackers (for a crust-like effect)
- Fresh mint leaves
Instructions:
1. Prepare the Lemon Filling:
- In a large mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, fresh lemon juice, lemon zest, and vanilla extract.
- Use a hand mixer or stand mixer to whip everything together until smooth and fluffy, about 2-3 minutes. Set the lemon filling aside.
2. Make the Meringue:
- In a separate clean bowl, beat the egg whites and cream of tartar with a hand mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, a little at a time, and continue to beat on high until stiff peaks form (about 4-5 minutes). Stir in the vanilla extract.
3. Assemble the Cannolis:
- Gently fold the whipped lemon filling into the meringue until combined, being careful not to deflate the meringue too much.
- Using a piping bag, fill each cannoli shell with the lemon-meringue mixture, ensuring it’s stuffed all the way to the ends.
4. Garnish and Serve:
- Dust the filled cannolis lightly with powdered sugar.
- For a fun twist, you can sprinkle the edges of the cannoli shells with crushed graham crackers, like a pie crust.
- Optionally, garnish with a little extra lemon zest or a sprig of fresh mint for color and freshness.
5. Serve:
- Serve immediately or refrigerate for 1-2 hours before serving. These cannolis are best eaten the same day to keep the shells crispy.
Tips:
- Make Ahead: The lemon filling and meringue can be made ahead of time and stored in the refrigerator separately. Fill the cannoli shells just before serving to keep them crisp.
- Variations: You can add a bit of lemon curd to the lemon filling for extra lemony flavor if desired.
- Presentation: For a more polished presentation, use a piping bag with a large star tip to fill the cannoli shells, giving them a decorative swirl.
These Zesty Lemon Meringue Pie Cannolis are a fun and refreshing way to enjoy the classic flavors of lemon meringue pie in a new format. They’re light, creamy, and crispy—perfect for impressing guests or satisfying a sweet craving!