Description
This Lemon Meringue Pie Cannoli recipe blends the crispiness of cannoli shells with a tangy lemon mascarpone filling and golden meringue topping.
Ingredients
Scale
- 2 egg whites
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
- 1 cup lemon curd
- ½ cup mascarpone cheese (or cream cheese), softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 8–10 cannoli shells (store-bought or homemade)
- Optional: crushed graham crackers or powdered sugar for garnish
Instructions
- In a bowl, beat mascarpone until smooth. Mix in lemon curd, powdered sugar, and vanilla until creamy. Chill for 30 minutes.
- In a clean bowl, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and beat to stiff peaks. Stir in vanilla.
- Fill a piping bag with lemon filling. Pipe into cannoli shells.
- Pipe or spoon meringue onto ends. Toast meringue with kitchen torch until golden.
- Optional: Roll ends in crushed graham crackers or dust with powdered sugar before serving.
Notes
- Fill cannoli just before serving to keep shells crisp.
- No kitchen torch? Use mini marshmallows or whipped cream.
- Make filling and shells ahead; assemble last minute for best results.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Assemble
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cannoli
- Calories: 220
- Sugar: 18g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
Keywords: lemon meringue pie cannoli, lemon cannoli, lemon dessert recipes, easy cannoli filling