Description
A refreshing no-bake dessert that combines the tangy flavors of lemon meringue pie with the delightful crunch of cannoli shells. This easy-to-make treat is perfect for summer gatherings and offers a fun, handheld twist on a classic.
Ingredients
Scale
- 12 pieces unsweetened, store-bought cannoli shells
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup lemon curd (or raspberry/passionfruit curd)
- 1 tablespoon lemon zest
- Optional Garnish: 2 slices lemon slices
Instructions
- Chill a mixing bowl in the freezer for about 10 minutes.
- In the chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form, about 2-3 minutes.
- Inspect the store-bought cannoli shells and place them on a platter, ensuring there are no cracks.
- Spoon or pipe the lemon curd into the bottom half of each cannoli shell.
- Generously swirl the whipped cream on top of the lemon curd.
- Dust the filled cannoli with powdered sugar and lemon zest. Add a lemon slice for garnish if desired.
- Refrigerate the filled cannoli for about 15 minutes before serving.
Notes
- For an indulgent twist, drizzle with melted chocolate before serving.
- Store leftovers in an airtight container and consume within 24 hours for best quality.
- Consider adding crushed pistachios to the filling for added texture.
- For a gluten-free option, use gluten-free cannoli shells.
Nutrition
- Serving Size: 1 cannoli
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Zesty Lemon Meringue Pie Cannoli, Homemade Lemon Meringue Pie, Easy Lemon Meringue Pie, Tangy Lemon Meringue Pie, Lemon Meringue Pie Recipe