Oh my goodness, you guys, let me tell you about my latest obsession: zesty lemon meringue pie cannolis! Seriously, this recipe is a game changer. I’ve always loved the classic lemon meringue pie, but one day, I thought, why not take that bright, citrusy goodness and wrap it in a crunchy cannoli shell? It’s like a party in your mouth! The creamy lemon filling paired with that fluffy, toasted meringue just takes it to a whole new level. Trust me, once you take a bite, you’ll be hooked! It’s perfect for summer gatherings, or honestly, any time you need a little sunshine on your plate. So, let’s dive into this delightful twist on a traditional favorite—I promise you won’t regret it!
Ingredients List
- 12 cannoli shells
- 1 cup lemon curd (homemade or store-bought)
- 1 cup heavy cream (chilled, for whipping)
- 1/2 cup powdered sugar (adjust for sweetness if desired)
- 1 teaspoon vanilla extract
- 2 egg whites (from large eggs)
- 1/4 teaspoon cream of tartar (for stabilizing the meringue)
- 1/4 cup granulated sugar (for the meringue)
- Zest of 1 lemon (to enhance flavor and garnish)
How to Prepare zesty lemon meringue pie cannolis
Prepare the Lemon Curd
First things first, let’s tackle the lemon curd. If you’re making it from scratch, just combine fresh lemon juice, sugar, and egg yolks in a saucepan over medium heat. Stir constantly until it thickens—this usually takes about 10 minutes. Once it’s ready, strain it to remove any lumps, and then let it cool completely. This step is super important because you don’t want to melt your whipped cream later. If you’re short on time, store-bought lemon curd works just as well and saves you some hassle!
Whip the Cream
Now, grab your chilled mixing bowl and pour in that heavy cream. Add the powdered sugar and vanilla extract, then whip it with a hand mixer until stiff peaks form—this usually takes around 3-5 minutes. I like to keep my bowl and beaters cold to make this step easier, so pop them in the fridge beforehand if you can. You want that cream nice and fluffy to hold up against the lemon curd!
Fill the Cannoli
Once your lemon curd is cool and your whipped cream is perfectly whipped, it’s time to combine the two! Gently fold the lemon curd into the whipped cream until you see a beautiful, bright yellow mixture. Then, using a piping bag (or a zip-top bag with the corner snipped off), fill each cannoli shell with this luscious lemon cream. Go ahead and fill them generously, but leave a little space at both ends—trust me, it can get messy otherwise!
Make the Meringue
Next up, let’s make the meringue! In a clean mixing bowl, beat the egg whites along with the cream of tartar until soft peaks form—this usually takes about 2-3 minutes. Gradually add in the granulated sugar while beating, and continue until you get those gorgeous stiff peaks. You want it to be glossy and hold its shape. Now, pipe the meringue over the filled cannoli, making little swirls or peaks for that wow factor!
Torch the Meringue
Finally, here comes the fun part—using a kitchen torch to brown the meringue! Hold the torch a few inches away and gently move it back and forth over the meringue until it’s a lovely golden color. Be careful, though; it can burn quickly! If you don’t have a torch, you can pop them under the broiler for just a minute or two, but keep a close eye on them. Once browned, sprinkle some lemon zest on top for that final touch, and you’re ready to serve!
Why You’ll Love This Recipe
- It’s a unique twist on the classic lemon meringue pie that will surprise and delight your guests.
- Easy preparation with simple steps makes it perfect for both seasoned cooks and beginners.
- The bright, zesty flavor of lemon curd paired with fluffy meringue is simply irresistible.
- Impressive presentation that looks stunning on any dessert table—everyone will think you’re a pro!
- Perfect for any occasion, from summer picnics to holiday gatherings, or just because you deserve a treat!
- Every bite offers a delightful crunch from the cannoli shell, followed by creamy goodness—pure bliss!
Tips for Success
- Use Fresh Ingredients: For the best flavor, always opt for fresh lemon juice and zest. It really makes a difference in the brightness of your filling!
- Chill Everything: Keep your mixing bowl and beaters chilled when whipping the cream. It helps the cream whip up faster and keeps it nice and fluffy.
- Don’t Overmix: When folding the lemon curd into the whipped cream, be gentle! You want to maintain that airy texture, so fold carefully until just combined.
- Experiment with Sweetness: If you prefer a sweeter filling, don’t hesitate to adjust the powdered sugar to your taste. Start with less and add more as needed!
- Fill Right Before Serving: For the crispiest cannoli shells, fill them just before serving. This prevents them from getting soggy and keeps that delightful crunch.
- Try Different Toppings: Get creative with your garnish! Besides lemon zest, you can sprinkle some crushed pistachios or drizzle a little lemon glaze over the top for added flair.
- Practice Your Torch Skills: If you’re new to using a kitchen torch, practice on a piece of parchment first! You want that beautiful golden color, but it can burn quickly, so take your time.
Nutritional Information
Here’s the estimated nutritional breakdown for each zesty lemon meringue pie cannoli. Keep in mind that these values are approximations based on the specific ingredients used, so your results may vary slightly:
- Calories: 250
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 15g
- Protein: 3g
This zesty treat is a delightful balance of flavors and textures, and while it’s not a health food, it’s certainly a lovely indulgence! Enjoy every bite without guilt!
FAQ Section
Can I use store-bought lemon curd for these cannolis?
Absolutely! Using store-bought lemon curd is a great time-saver, and it still gives you that delicious zesty flavor. Just make sure to let it cool before mixing it into the whipped cream.
How do I prevent my cannoli shells from getting soggy?
The key to crispy cannoli shells is to fill them just before serving! If you fill them too early, the moisture from the lemon cream can soften the shells. So, save that filling for the last minute!
Can I make the meringue ahead of time?
While it’s best to pipe the meringue right before torching for that fresh, fluffy texture, you can prepare the meringue and store it in the fridge for a short time. Just give it a quick whisk before using to get it back to those lovely stiff peaks.
What if I don’t have a kitchen torch?
No worries! If you don’t have a torch, you can use your oven’s broiler. Just place the filled cannoli on a baking sheet and put them under the broiler for a minute or two—keep a close eye on them so they don’t burn!
Can I freeze the filled cannoli?
It’s not recommended to freeze the filled cannoli, as the shells can become soggy once thawed. However, you can freeze the lemon cream mixture and the meringue separately, then assemble and fill the cannoli fresh when you’re ready to serve!
Storage & Reheating Instructions
To keep your zesty lemon meringue pie cannolis fresh and delicious, it’s best to store them in the refrigerator. If you’ve already filled them, place the cannoli in an airtight container lined with parchment paper to prevent sticking. They’ll stay fresh for up to 2 hours; after that, the shells may start to soften as they absorb moisture from the filling.
If you have leftover lemon cream or meringue, you can store those separately in airtight containers in the fridge. The lemon cream will hold up well for about 2-3 days, while the meringue is best used the same day it’s made for optimal texture. Just give it a quick whip if it separates a bit before using it again!
As for reheating, there’s really no need for these delightful treats. Enjoy them chilled right out of the fridge! If you happen to have any filled cannoli that you’ve stored, just remember to serve them cold for the best crunch and flavor. So go ahead and whip up a batch, knowing you can savor them fresh or store them for later indulgence!
Print
Zesty Lemon Meringue Pie Cannolis: 5 Reasons to Indulge
- Total Time: 40 minutes
- Yield: 12 cannoli 1x
- Diet: Vegetarian
Description
A unique twist on classic lemon meringue pie in a cannoli shell.
Ingredients
- 12 cannoli shells
- 1 cup lemon curd
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- Zest of 1 lemon
Instructions
- Prepare the lemon curd and let it cool.
- In a bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fold the lemon curd into the whipped cream gently.
- Fill the cannoli shells with the lemon cream mixture.
- In a separate bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add granulated sugar and beat until stiff peaks form.
- Pipe the meringue over the filled cannoli.
- Use a kitchen torch to lightly brown the meringue.
- Garnish with lemon zest before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Store filled cannoli in the refrigerator for up to 2 hours.
- For a sweeter filling, adjust powdered sugar to taste.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and torching
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zesty lemon meringue pie cannolis
