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Zesty Lemon Meringue Pie Cannolis: A Fresh Twist on a Classic Favorite
If you’re a fan of classic Italian desserts and love the tangy brightness of lemon meringue pie, then Zesty Lemon Meringue Pie Cannolis are about to become your new obsession. This creative dessert brings together the best of two worlds: the crisp, golden shell of a traditional cannoli and the creamy, citrusy delight of a lemon meringue pie. The result? A dessert that’s crisp, creamy, tart, sweet—and downright irresistible.
Perfect for spring and summer gatherings, brunches, or just when you want to impress with something unique, these cannolis are as stunning as they are delicious. The zing of lemon curd paired with fluffy meringue and a crunchy cannoli shell makes for a refreshing twist on the familiar.
Why You’ll Love This Recipe
- 🍋 Bright and zesty flavor: The lemon curd filling adds a refreshing citrusy pop.
- 💛 Beautiful presentation: Golden shells filled with vibrant yellow cream and pillowy meringue look as amazing as they taste.
- 🕒 Great for make-ahead: The filling and shells can be prepped in advance and assembled just before serving.
- 🍰 Dessert fusion fun: A playful mashup of Italian and American dessert classics.
Key Ingredients
- Cannoli shells: Use store-bought for convenience or homemade for a more traditional approach.
- Lemon curd: Tangy, sweet, and silky—either homemade or high-quality store-bought.
- Mascarpone or ricotta cheese: Adds richness and body to the lemon filling.
- Sugar: Sweetens both the filling and meringue.
- Egg whites: Whipped into a cloud-like meringue topping.
- Cream of tartar: Helps stabilize the meringue for perfect peaks.
- Lemon zest: Adds brightness and intensifies the citrus flavor.
- Optional garnish: Crushed graham crackers, lemon zest curls, or a dusting of powdered sugar.
How to Make Zesty Lemon Meringue Pie Cannolis
1. Prepare the filling:
- In a bowl, mix lemon curd with mascarpone (or well-drained ricotta) until smooth and creamy. Stir in lemon zest for added brightness.
- Chill the filling for at least 30 minutes so it thickens and is easier to pipe into the shells.
2. Whip the meringue:
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
