If you’re a fan of bright, zesty flavors wrapped in a crispy shell with a sweet, fluffy finish, you are going to fall head over heels for this Lemon Meringue Pie Cannoli Recipe. It’s the perfect marriage of the classic Italian cannoli and the timeless American lemon meringue pie—delivering tangy lemon curd and creamy ricotta filling topped with lightly toasted meringue. This dessert is joyful, refreshing, and surprisingly easy to pull together, making it an absolute showstopper for any gathering or just a sweet treat to brighten your day.
Ingredients You’ll Need
Every successful dish begins with thoughtful ingredients, and this Lemon Meringue Pie Cannoli Recipe is no exception. Here, each component plays a vital role—providing bursts of citrus brightness, silky texture, or crisp, golden crunch that makes this recipe truly unforgettable.
- 12 cannoli shells: Ready-to-use shells save time but homemade shells add a lovely artisanal crunch.
- 1 cup lemon curd: Brings the essential tangy, citrus flavor that defines the lemon meringue profile.
- 1 cup ricotta cheese: Adds creamy richness and smooth texture to balance the tartness.
- 1/2 cup powdered sugar: Sweetens the filling gently while keeping it silky smooth.
- 1 teaspoon lemon zest: Packs a concentrated lemon aroma and extra zing with every bite.
- 2 egg whites: The base of the light and fluffy meringue topping.
- 1/4 cup granulated sugar: Sweetens and stabilizes the meringue for that perfect glossy finish.
- 1/4 teaspoon cream of tartar: Helps the egg whites achieve stiff peaks and hold their shape.
- 1/2 teaspoon vanilla extract: Adds a warm, subtle flavor contrast to the zesty lemon notes.
How to Make Lemon Meringue Pie Cannoli Recipe
Step 1: Prepare the Lemon Filling
Start by combining the lemon curd, ricotta cheese, powdered sugar, and lemon zest in a medium bowl. Whisk everything together until the mixture is smooth and evenly blended. This filling is where all the luscious lemon flavor gets concentrated and balanced by the creamy ricotta, giving the cannoli their signature tangy yet mellow taste. Pop the bowl into the fridge for at least 30 minutes to let it chill and firm up a bit, making it easier to pipe later.
Step 2: Make the Meringue Topping
In a clean large mixing bowl, beat the egg whites together with the cream of tartar until you see soft peaks forming. This means when you lift your beaters, the tips of the whites just hold their shape but still dip down gently. Now, add the granulated sugar one tablespoon at a time, beating continuously until stiff peaks form—when the peaks stand straight up without collapsing. Finish by folding in the vanilla extract to bring a subtle warmth and enhance the overall flavor of your meringue topping.
Step 3: Assemble the Cannoli
Transfer the chilled lemon filling to a piping bag fitted with a simple round tip. Carefully fill each cannoli shell by piping the mixture evenly inside. Taking your time here ensures every bite is filled with that dreamy lemon ricotta cream filling that makes this Lemon Meringue Pie Cannoli Recipe so irresistible.
Step 4: Add the Meringue Topping
Switch to a different piping bag and fill it with the freshly prepared meringue. Pipe the meringue creatively over the lemon filling in each cannoli shell—whether by swirling elegant peaks or creating little rosettes, the look is up to your imagination, but the fluffy texture is a must for that perfect finish.
Step 5: Toast the Meringue
Preheat your oven broiler to high and arrange the filled cannoli on a baking sheet. Pop the tray under the broiler for 1 to 2 minutes, watching carefully until the meringue achieves a beautiful light golden brown color. This toasting step adds that iconic caramelized flavor and crisp texture on top, mimicking the traditional meringue of a lemon pie but in an elegant cannoli form.
Step 6: Serve and Enjoy
Let the cannoli cool slightly after toasting—just enough so they’re not piping hot but still warm and inviting. Serve these beauties immediately to enjoy the contrast of textures and flavors at their absolute best. The moment you bite into these Lemon Meringue Pie Cannoli, you get the perfect harmony of tart lemon, creamy ricotta, crisp shell, and sweet toasted meringue all in one divine bite.
How to Serve Lemon Meringue Pie Cannoli Recipe
Garnishes
To make your Lemon Meringue Pie Cannoli pop visually, sprinkle a little extra lemon zest or finely chopped pistachios over the meringue right before serving. A dusting of powdered sugar or a few fresh mint leaves also adds a lovely burst of color and aroma that complements the dessert’s bright flavor.
Side Dishes
Pair these delicate cannoli with a light dessert wine such as Moscato or a zesty citrus-infused iced tea. Fresh fruit like berries or candied lemon slices highlight the lemon notes and refresh the palate between bites.
Creative Ways to Present
For entertaining, arrange the Lemon Meringue Pie Cannoli Recipe on a rustic wooden tray or a bright ceramic platter to create a festive and inviting presentation. Consider serving them alongside mini lemon meringue tarts or even as a fun dessert at a brunch buffet where guests can enjoy a playful twist on two classic favorites.
Make Ahead and Storage
Storing Leftovers
Since the cannoli shells can soften over time when filled, it’s best to store any leftovers in an airtight container and keep them in the refrigerator. Enjoy within 1-2 days for optimal crispness and flavor.
Freezing
Freezing filled cannoli isn’t recommended because the texture of the shell and filling will change. However, you can freeze the lemon filling and meringue separately in airtight containers for up to one month, thawing them in the fridge before assembling.
Reheating
If you want to revive the lightly toasted meringue’s golden color, briefly broil the assembled cannoli again just before serving, but do so carefully to prevent burning.
FAQs
Can I make the lemon curd and cannoli shells from scratch?
Absolutely! Homemade lemon curd and cannoli shells add a personalized touch and can elevate the dish even more, though store-bought options work wonderfully to save time without sacrificing flavor.
Is ricotta the only cheese I can use?
Ricotta is preferred for its mild flavor and creamy texture, but mascarpone can be a decadent alternative if you prefer an even richer filling.
How do I prevent the meringue from weeping after toasting?
Make sure to beat the egg whites properly until stiff peaks form and toast the meringue just until lightly golden—overheating can cause weeping or sogginess.
Can I prepare the filling a day ahead?
Yes, the lemon ricotta filling can be made a day ahead and refrigerated, which actually helps the flavors meld beautifully.
What if I don’t have a piping bag?
You can use a zip-top bag with a small corner snipped off as an easy substitute for piping both the filling and meringue.
Final Thoughts
Trust me, this Lemon Meringue Pie Cannoli Recipe will quickly become a treasured favorite in your dessert repertoire. Its balance of tangy citrus, creamy sweetness, and crisp shell makes every bite an absolute delight. Whether you’re making it for a family gathering, a fancy dinner, or simply a moment of self-indulgence, you’re in for a truly special treat worth savoring. Give it a try—you won’t regret it!
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Lemon Meringue Pie Cannoli Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Broiling
- Cuisine: Italian-American
Description
A delightful twist on traditional cannoli, this Lemon Meringue Pie Cannoli recipe features crisp cannoli shells filled with a luscious lemon curd and ricotta cheese mixture, topped with fluffy, toasted meringue for a refreshing and elegant dessert perfect for any occasion.
Ingredients
Cannoli Shells
- 12 cannoli shells (store-bought or homemade)
Lemon Filling
- 1 cup lemon curd (store-bought or homemade)
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon lemon zest
Meringue Topping
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Lemon Filling: In a medium bowl, combine lemon curd, ricotta cheese, powdered sugar, and lemon zest. Mix thoroughly until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the filling to chill.
- Make the Meringue Topping: In a large mixing bowl, beat egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, continuing to beat until stiff peaks form. Stir in vanilla extract to the meringue for added flavor.
- Assemble the Cannoli: Fill a piping bag with the chilled lemon filling. Carefully pipe the filling into each cannoli shell ensuring they are generously filled without overstuffing.
- Add the Meringue Topping: Using a separate piping bag, pipe the prepared meringue topping over the lemon filling on each cannoli, creating a decorative and fluffy topping.
- Toast the Meringue: Preheat your oven broiler to high. Arrange the filled cannoli on a baking sheet and place under the broiler for 1 to 2 minutes or until the meringue is lightly browned and toasted. Keep a close eye on them to prevent burning.
- Serve and Enjoy: Remove the cannoli from the oven and let them cool slightly before serving. Enjoy immediately for best texture and flavor.
Notes
- Use fresh egg whites to achieve the best meringue stiffness.
- If you prefer a less sweet filling, reduce the powdered sugar slightly.
- You can prepare the lemon filling and meringue ahead of time to save time before assembling.
- Keep an eye on the cannoli while broiling as the meringue can brown very quickly.
- For a gluten-free option, use gluten-free cannoli shells or substitute with appropriate gluten-free pastry shells.
