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Lemon Meringue Pie Cannolis The Bright No Bake Summer Dessert

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Lemon Meringue Pie Cannolis are a vibrant no-bake dessert that combines the zesty freshness of lemon curd, the creaminess of ricotta and mascarpone, and the soft sweetness of toasted meringue, all tucked into a crisp cannoli shell. This make-ahead crowd-pleaser is perfect for summer events, offering refreshing flavor in a stunning presentation. With easy-to-find ingredients and no oven required, this treat is both accessible and impressive — a bright, handheld twist on two classic desserts.

Ingredients

Scale

For the shells:

  • 12 cannoli shells (store-bought or homemade)

For the lemon filling:

  • 1 cup lemon curd
  • 1 cup ricotta cheese, well-drained
  • ½ cup mascarpone cheese
  • ¼ cup powdered sugar
  • 1 tsp lemon zest

For the meringue topping:

  • 2 egg whites
  • ¼ cup granulated sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract

Instructions

  1. In a medium bowl, combine lemon curd, ricotta cheese, mascarpone, powdered sugar, and lemon zest. Mix until smooth and creamy. Chill in the refrigerator for 30 minutes.
  2. In a separate bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
  3. Gradually add sugar while continuing to beat until stiff peaks form. Mix in vanilla extract.
  4. Fill the cannoli shells with the chilled lemon filling using a piping bag or spoon.
  5. Spoon or pipe the meringue over each end of the filled cannolis.
  6. Lightly toast the meringue using a kitchen torch until golden brown.
  7. Serve immediately or refrigerate until ready to serve.

 

Notes

  • Ricotta Tips: Drain ricotta thoroughly using cheesecloth or a fine mesh sieve to prevent soggy filling.

  • Filling Texture: Chill the filling before piping to help it set and hold shape better.

  • Torching Tip: Always torch meringue just before serving for the best flavor and look.

  • Customization: Try different citrus curds, chocolate-dipped shells, or even berry fillings to make it your own.

  • Serving Size: Recipe yields 12 full-size cannolis. Can easily be halved or doubled for different crowd sizes.

  • Storage Tip: Store each component separately and assemble within two hours of serving for ideal texture.

  • Garnishing: Add lemon zest, edible flowers, or crushed cookies on the ends for visual flair.

Find it online: https://claradelish.com/lemon-meringue-pie-cannolis-the-bright-no-bake-summer-dessert/