Lemon Meringue Pie Cannoli
A delightful fusion of two classic desserts, featuring crispy cannoli shells filled with lemon mousse and topped with fluffy meringue.
Ingredients
For the Cannoli
- 6 pieces Crisp pie-crust cannoli shells Can be homemade or store-bought.
For the Filling
- 1 cup Lemon curd Using high-quality lemon curd enhances flavor.
- 1 cup Marshmallow fluff Can substitute with homemade marshmallow meringue.
- 1 cup Whipped cream For light and airy texture.
For the Meringue
- 3 large Egg whites Ensure bowl is clean for the best results.
- 1/2 cup Sugar Gradually add to beaten egg whites.
Instructions
Preparation
- Prepare the Cookies: Make the crispy cannoli shells from scratch or buy pre-made ones if you're short on time.
- Mix the Filling: In a bowl, combine the lemon curd, marshmallow fluff, and whipped cream. Mix until smooth and creamy.
- Fill the Cannoli: Carefully fill the prepared cannoli shells with the lemon mousse mixture using a piping bag or spoon.
- Make the Meringue: In a clean bowl, beat the egg whites until stiff peaks form. Gradually add sugar while continuing to beat until the mixture is glossy and holds its shape.
- Top the Cannoli: Pipe or spread the meringue over each filled cannoli generously.
- Brown the Meringue: If desired, use a kitchen torch to lightly brown the meringue topping for an appealing finish.
- Serve or Refrigerate: Serve immediately for the best texture or refrigerate until ready to enjoy.
Notes
To keep the cannoli fresh, store them in an airtight container in the refrigerator. It's best to store the filling and shells separately until you're ready to serve to prevent sogginess.