Why You’ll Love This Recipe
I love how these cannolis come together in no time but taste like something from a bakery. The combination of tart lemon curd, fluffy whipped cream, and sweet meringue creates a cloud-like filling with just the right amount of zing. They’re beautiful to serve and even better to eat.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 mini cannoli shells
1 cup lemon curd (store-bought or homemade)
1 cup whipped cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
2 large egg whites
1/4 cup granulated sugar
Zest of 1 lemon
directions
I start by combining the lemon curd and whipped cream in a mixing bowl, stirring until the mixture is smooth.
Then I gently fold in the powdered sugar and vanilla extract until well incorporated.
In a separate, clean bowl, I beat the egg whites until stiff peaks form. While beating, I gradually add the granulated sugar until the meringue is glossy and holds firm peaks.
Next, I carefully fold the meringue into the lemon cream mixture just until everything is blended—being careful not to deflate it.
Using a spoon or piping bag, I fill each mini cannoli shell with the lemon meringue cream.
To finish, I garnish each cannoli with a sprinkle of fresh lemon zest.
I either serve them right away or chill them for up to 2 hours before serving to keep the shells crisp.
Servings and timing
This recipe yields 12 mini cannolis.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories: 160 kcal per cannoli
Variations
Sometimes I add a bit of limoncello to the lemon cream for a grown-up twist. I’ve also rolled the ends in crushed pistachios or mini white chocolate chips for a pretty and tasty upgrade. When I want a bit more texture, I stir in some finely chopped candied lemon peel.
storage/reheating
These cannolis are best served fresh, but I keep them in the fridge for up to 2 hours if needed. To prevent sogginess, I fill the shells just before serving. If I have leftover filling, I store it in an airtight container and use it within a day.
FAQs
Can I make the filling ahead of time?
Yes, I prepare the lemon cream up to a day in advance and keep it in the fridge, then pipe it into the shells just before serving.
What if I don’t have mini cannoli shells?
I sometimes use tart shells, puff pastry cups, or even small waffle cones as a creative alternative.
Can I skip the meringue?
Yes, the lemon curd and whipped cream alone make a lovely filling, but the meringue adds extra volume and lightness.
How do I prevent the cannoli shells from getting soggy?
I always fill the shells right before serving and keep them stored separately from the filling.
Can I use store-bought lemon curd?
Absolutely. Store-bought lemon curd works great and saves time, though homemade adds a personal touch.
Conclusion
These zesty lemon-cream cannolis with meringue are my answer to a light yet luxurious dessert. They bring bright flavor, creamy texture, and crisp crunch together in a stunning bite-sized package. Whether for a dinner party or a personal treat, they never fail to impress.
Print
Zesty Lemon-Cream Cannolis with Meringue
- Total Time: 15 minutes
- Yield: 12 mini cannolis
- Diet: Vegetarian
Description
These no-bake mini cannoli are filled with a luscious lemon curd and whipped cream blend, folded with fluffy meringue for a light and tangy twist.
Ingredients
12 mini cannoli shells
1 cup lemon curd (store-bought or homemade)
1 cup whipped cream
2 tbsp powdered sugar
½ tsp vanilla extract
2 large egg whites
¼ cup granulated sugar
Zest of 1 lemon
Instructions
Mix lemon curd and whipped cream until smooth.
Fold in powdered sugar and vanilla extract.
In a separate bowl, beat egg whites to stiff peaks, adding granulated sugar gradually until glossy.
Gently fold meringue into the lemon cream mixture until just combined.
Spoon or pipe the filling into each cannoli shell.
Garnish with lemon zest and serve immediately or chill for up to 2 hours.
Notes
Add a splash of limoncello for a boozy version.
Decorate ends with chopped pistachios or mini chocolate chips.
Use tart shells or puff pastry cups if cannoli shells are unavailable.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
