Description

These no-bake lemon meringue pie cannolis are a brilliant twist on two classic desserts—featuring a crisp cannoli shell filled with creamy lemon mascarpone and topped with torched meringue. This easy, make-ahead summer dessert is light, tangy, and ideal for showers, brunches, and outdoor entertaining. With simple prep and striking presentation, it’s a refreshing way to impress guests with minimal effort.

Ingredients

Scale

For the lemon filling:

1 cup lemon curd (store-bought or homemade)
1 cup mascarpone cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract

For the meringue topping:

2 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

For the cannoli shells:

12 pre-made cannoli shells (store-bought or homemade)

Optional garnish:

Crushed graham crackers
Lemon zest

Instructions

Preheat your oven’s broiler or have a kitchen torch ready.

In a mixing bowl, combine the lemon curd, mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Transfer the lemon filling to a piping bag and fill each cannoli shell generously. Set aside.

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.

Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Add vanilla extract and mix briefly to combine.

Spoon or pipe the meringue onto each filled cannoli.

Place the cannolis under the broiler for a few seconds until the meringue is lightly toasted, or use a kitchen torch to brown the meringue tops.

Optional: Garnish with crushed graham crackers and lemon zest for added flavor and texture.

Serve immediately or refrigerate until ready to enjoy.

Notes

Use store-bought lemon curd for convenience or make your own for deeper flavor.
Don’t fill the shells too far in advance to preserve crispness—assemble shortly before serving.
Aquafaba makes an excellent egg-free meringue for dietary flexibility.
Torching the meringue gives the dessert its signature pie-inspired look, but the broiler works just as well.
Crushed graham crackers and lemon zest add texture and aroma reminiscent of lemon meringue pie crust.