Imagine transforming the classic Italian cannoli into a citrus-infused masterpiece with lemon meringue pie cannoli.
You’ll craft a crispy shell that holds a vibrant lemon cream, whipped to perfection.
Topped with golden-browned meringue, it promises a delightful contrast of textures.
This dessert is not just eye-catching, it’s a harmony of tangy and sweet.
What more awaits when you explore the artistry and precision of creating this elegant treat?
Kitchen Tools Required
- 1 Mixing bowl
- 1 Electric mixer
- 1 Saucepan
- 1 Baking sheet
- 1 Piping bag
- 12 Cannoli molds
Ingredients
- 12 Cannoli shells
- 1 cup Heavy cream
- 1/2 cup Lemon curd
- 1/4 cup Powdered sugar
- 3 Egg whites
- 1/4 cup Granulated sugar
- 1 tsp Lemon zest
- 1/2 tsp Vanilla extract
- 1 pinch Salt
Cook & Prep Time
To efficiently manage your time while preparing Lemon Meringue Pie Cannoli, you can follow this timeline:
Preparation Phase:
- Reading and Preparation (5 minutes):
- Read through the entire recipe and gather all ingredients and equipment needed.
- Whipping Cream (5 minutes):
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Mixing Lemon Cream (5 minutes):
- Gently fold the lemon curd into the whipped cream until combined.
- Transfer the lemon cream mixture into a piping bag.
- Filling Cannoli Shells (5 minutes):
- Fill each cannoli shell with the lemon cream mixture, leaving space for meringue.
- Meringue Preparation (10 minutes):
- In a clean mixing bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gradually add granulated sugar to the egg whites, continuing to beat until stiff peaks form.
- Add vanilla extract and gently fold in the lemon zest.
- Transfer the meringue into a separate piping bag.
Cooking Phase:
6. Piping Meringue & Broiling (10 minutes total):
- Pipe the meringue onto the filled cannoli shells.
- Preheat the broiler of your oven.
- Place the filled cannoli on a baking sheet and broil until the meringue is golden brown, about 2 minutes.
7. Cooling Phase (1 hour):
– Allow the cannoli to rest and cool for at least 1 hour before serving.
Recipe Instructions
In a mixing bowl, whip the heavy cream until soft peaks form.
Gently fold the lemon curd into the whipped cream until combined.
Transfer the lemon cream mixture into a piping bag.
Fill each cannoli shell with the lemon cream mixture, leaving space for meringue.
In a clean mixing bowl, beat egg whites with a pinch of salt until soft peaks form.
Gradually add granulated sugar to the egg whites, continuing to beat until stiff peaks form.
Add vanilla extract and gently fold in the lemon zest.
Transfer the meringue into a separate piping bag.
Pipe the meringue onto the filled cannoli shells.
Preheat the broiler of your oven.
Place the filled cannoli on a baking sheet and broil until the meringue is golden brown, about 2 minutes.
Allow the cannoli to rest and cool for at least 1 hour before serving.
Serving Tips
- Fresh Berries: Serve with a side of fresh berries like raspberries or blueberries for a burst of color and flavor.
- Mint Leaves: Garnish with fresh mint leaves to add a revitalizing aroma and a touch of greenery.
- Powdered Sugar Dust: Lightly dust the cannoli with powdered sugar for an extra touch of sweetness and elegance.
- Lemon Zest Spiral: Add a lemon zest spiral on top for an additional citrusy aroma and a decorative flair.
- Vanilla Ice Cream Scoop: Pair with a scoop of vanilla ice cream for a creamy contrast to the tangy lemon and sweet meringue.
Storage
Store Lemon Meringue Pie Cannoli in an airtight container in the refrigerator.
Consume within 2-3 days for ideal freshness.
Avoid freezing, as it may affect the texture of the meringue and shells.
Freezing
To freeze Lemon Meringue Pie Cannoli, fill the shells with lemon cream but omit meringue.
Wrap individually in plastic, store in an airtight container, and freeze for up to one month.
Reheating
To reheat Lemon Meringue Pie Cannoli, use a broiler for 1-2 minutes to restore the meringue’s crispness.
This method won’t affect the lemon cream filling.
Avoid microwaving to prevent sogginess.
Final Thoughts
Lemon Meringue Pie Cannoli is a delightful fusion of flavors, bringing together the classic taste of lemon meringue pie with the traditional Italian cannoli.
The creamy lemon filling paired with the light, toasted meringue creates a revitalizing and sophisticated dessert.
Perfect for those who love a citrusy dessert with a touch of elegance, these cannoli are sure to impress at any gathering.
The recipe is straightforward, and the result is a beautiful, delicious treat that will satisfy both lemon lovers and fans of Italian pastries.
Enjoy this unique dessert at your next event or as a special treat for yourself!
Frequently Asked Questions
Can I Use Store-Bought Lemon Curd for the Recipe?
Absolutely, you can use store-bought lemon curd for this recipe. It saves time and still offers a delightful tang. Just guarantee it’s smooth and vibrant. Taste it first to adjust sweetness and zest levels as needed.
Is There a Substitute for Cannoli Shells?
You can substitute cannoli shells with phyllo dough tubes or baked wonton wrappers. Roll and bake them for a crispy, golden finish. They’ll add a unique texture while maintaining the dessert’s artistic flair and delightful precision.
How Can I Make the Dessert Gluten-Free?
To make this dessert gluten-free, substitute traditional cannoli shells with gluten-free versions. Use certified gluten-free lemon curd and powdered sugar. Make certain all ingredients are gluten-free labeled, maintaining the integrity and flavor of your creation.
What Are Some Flavor Variations for This Dessert?
Experiment with raspberry curd instead of lemon for a tangy twist. Add a touch of almond extract for a nutty undertone. You can also mix in finely chopped mint or basil to elevate the fresh flavor profile.
Can I Make This Dessert in Advance for a Party?
Yes, you can prepare it in advance. Fill the cannoli shells, then refrigerate. Just before serving, pipe the meringue and broil. This approach guarantees freshness and prevents sogginess, maintaining the dessert’s delightful texture and flavor.
Lemon Meringue Pie Cannoli
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Saucepan
- 1 Baking sheet
- 1 piping bag
- 12 Cannoli molds
Ingredients
- 12 Cannoli shells
- 1 cup Heavy cream
- 1/2 cup Lemon curd
- 1/4 cup Powdered sugar
- 3 Egg whites
- 1/4 cup Granulated sugar
- 1 tsp Lemon zest
- 1/2 tsp Vanilla extract
- 1 pinch Salt
Instructions
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Gently fold the lemon curd into the whipped cream until combined.
- Transfer the lemon cream mixture into a piping bag.
- Fill each cannoli shell with the lemon cream mixture, leaving space for meringue.
- In a clean mixing bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gradually add granulated sugar to the egg whites, continuing to beat until stiff peaks form.
- Add vanilla extract and gently fold in the lemon zest.
- Transfer the meringue into a separate piping bag.
- Pipe the meringue onto the filled cannoli shells.
- Preheat the broiler of your oven.
- Place the filled cannoli on a baking sheet and broil until the meringue is golden brown, about 2 minutes.
- Allow the cannoli to rest and cool for at least 1 hour before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
