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
Scale
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.
