If you crave a dessert that brilliantly combines the bright, zesty punch of lemon meringue pie with the crispy, crunchy allure of Italian cannoli, then you are in for a real treat with this Lemon Meringue Pie Cannoli Recipe. This delightful fusion turns classic flavors into a handheld masterpiece that is as visually stunning as it is delicious. Imagine the tartness of lemon curd mingled with creamy ricotta, topped with a cloud-like meringue that’s lightly toasted to perfection—all encased in a perfectly crisp cannoli shell. It’s a truly magical dessert experience that will have you reaching for seconds and impressing everyone at your next gathering.
Ingredients You’ll Need
Getting this recipe right is all about balancing fresh, simple ingredients that play off each other beautifully. Each component brings something special—whether it’s the tang of lemon, the creamy softness of ricotta, or the delicate crisp of the cannoli shell—making your Lemon Meringue Pie Cannoli Recipe come to life.
- 12 cannoli shells: Choose store-bought for convenience or homemade for extra crunch and flavor.
- 1 cup lemon curd: Provides that iconic zesty lemon flavor that’s both sweet and tart.
- 1 cup ricotta cheese: Adds a creamy texture that balances the lemon’s brightness perfectly.
- 1/2 cup powdered sugar: Sweetens the filling subtly without overpowering the lemon.
- 1 teaspoon lemon zest: Boosts the citrus punch with fresh, aromatic oils from the lemon peel.
- 2 egg whites: Used for the meringue topping, giving it airy volume and light sweetness.
- 1/4 cup granulated sugar: Sweetens and stabilizes the meringue for that perfect peak.
- 1/4 teaspoon cream of tartar: Helps the egg whites maintain their structure when whipped.
- 1/2 teaspoon vanilla extract: Adds a subtle warmth and richness to the meringue.
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. Stir everything together until the mixture is perfectly smooth and creamy. This filling is the heart of your dessert, marrying the sweet tang of lemon with a rich, velvety texture that will make each bite unforgettable. Pop the filling into the fridge for at least 30 minutes to let it chill and thicken slightly—it really helps with piping later on.
Step 2: Whip Up the Meringue Topping
In a clean, large bowl, beat the egg whites with the cream of tartar until soft peaks start to form. Then, carefully add the granulated sugar one tablespoon at a time, beating continuously until you achieve shiny, stiff peaks that hold their shape beautifully. This soft yet stable meringue will crown your cannoli with a light, fluffy layer that melts in your mouth. Finish it by folding in vanilla extract for just the right hint of sweetness and aroma.
Step 3: Assemble the Cannoli
Fit a piping bag with a medium nozzle and fill it with your chilled lemon filling. Gently pipe the filling straight into each cannoli shell, making sure to fill them evenly to get that perfect balance of creamy lemon in every bite. This step is where your dessert begins to take form, turning simple shells into bright, flavorful cannoli ready for their crowning glory.
Step 4: Add the Meringue Topping
Now, load another piping bag with the freshly whipped meringue. Carefully pipe a generous swirl of meringue on top of the lemon filling in each cannoli shell. The contrast of textures between the creamy lemon filling and the airy meringue will elevate this dessert to something spectacular. This addition brings elegance and a playful texture to every mouthful.
Step 5: Toast the Meringue
Preheat your oven broiler to high. Arrange the filled cannoli on a baking sheet and place them under the broiler for just 1-2 minutes, until the meringue achieves a delightful golden brown. Keep your eyes peeled here—it happens fast and you want that perfect toasty top without any burnt edges. This finishing touch adds a caramelized sweetness and beautiful visual appeal reminiscent of classic lemon meringue pie.
Step 6: Serve and Enjoy
After removing from the oven, allow the cannoli to cool slightly. Serve immediately to enjoy the incredible medley of flavors and textures at their freshest. This moment when the crispy shell meets the luscious lemon filling and the toasted cloud of meringue is pure dessert bliss. Sharing this Lemon Meringue Pie Cannoli Recipe with friends and family will definitely make you the star baker of your circle.
How to Serve Lemon Meringue Pie Cannoli Recipe
Garnishes
A light dusting of powdered sugar or extra lemon zest sprinkled on top adds a pop of color and an inviting smell. Fresh mint leaves can also bring a refreshing balance and a touch of elegance when serving these treats.
Side Dishes
Pair these cannoli with a cup of freshly brewed espresso or a chilled glass of sparkling lemonade. Both beverages complement the citrusy brightness of this dessert and keep the palate refreshed.
Creative Ways to Present
Serve the cannoli standing up in a decorative cannoli holder or arrange them artfully on a rustic wooden board. Adding small edible flowers or tiny berries around them brings whimsy and charm to your dessert table that guests will adore.
Make Ahead and Storage
Storing Leftovers
Because of the delicate meringue and crisp shells, it’s best to enjoy these cannoli fresh. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours—though they are at their best the day they are made.
Freezing
Freezing is not recommended for this recipe, as the texture of the meringue and cannoli shells can suffer. If you must freeze, store only the lemon filling and thaw in the fridge overnight before assembling.
Reheating
Since these are best served fresh, avoid reheating. If the meringue loses its toastiness, you can give it a quick broil for a few seconds but watch carefully to prevent burning.
FAQs
Can I make the lemon curd from scratch?
Absolutely! Fresh homemade lemon curd adds an incredible freshness and control over sweetness. Using store-bought is a convenient shortcut without sacrificing flavor.
What can I use instead of ricotta cheese?
Mascarpone or cream cheese can be used if you want a richer and slightly different texture, though ricotta gives the best creamy lightness for this filling.
Is it possible to make these cannoli gluten-free?
Yes, you can find gluten-free cannoli shells or make your own using gluten-free flour blends to accommodate dietary needs without losing the crunch.
How long does the meringue topping keep its texture?
The toasted meringue is best enjoyed fresh as it can soften and lose its crisp outside texture within hours of assembly.
Can I prepare parts of this dessert ahead of time?
You can prepare the lemon filling and meringue separately ahead of time and refrigerate, but assemble and toast the cannoli just before serving for the best results.
Final Thoughts
This Lemon Meringue Pie Cannoli Recipe is a joyful celebration of classic flavors with a playful twist that turns ordinary into extraordinary. Once you try these, you’ll wonder how you ever enjoyed lemon meringue pie without that satisfying crunch of a cannoli shell. Give this recipe a whirl and delight your loved ones with a dessert that’s bursting with sunshine and sweetness in every bite.
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Lemon Meringue Pie Cannoli Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
These Lemon Meringue Pie Cannoli combine the classic tangy lemon curd and creamy ricotta filling with a fluffy, toasted meringue topping inside crisp cannoli shells, creating a delightful fusion dessert that’s bright, airy, and perfect for serving at gatherings or as a refreshing treat.
Ingredients
For the Cannoli Shells
- 12 cannoli shells (store-bought or homemade)
For the Lemon Filling
- 1 cup lemon curd (store-bought or homemade)
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon lemon zest
For the 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 the lemon curd, ricotta cheese, powdered sugar, and lemon zest. Mix thoroughly until the mixture is smooth and well incorporated. Refrigerate the filling for at least 30 minutes to chill and enhance the flavors.
- Make the Meringue Topping: In a large mixing bowl, beat the egg whites along with the cream of tartar until they form soft peaks. Gradually add the granulated sugar one tablespoon at a time while continuing to beat until stiff peaks form. Once stiff, gently fold in the vanilla extract for added flavor.
- Assemble the Cannoli: Fill a piping bag with the chilled lemon filling. Carefully pipe the filling into each cannoli shell, filling them generously but without overstuffing to avoid breaking the shells.
- Add the Meringue Topping: Using a separate piping bag, pipe the prepared meringue topping over the lemon filling in each cannoli shell, creating a nice decorative swirl on top.
- Toast the Meringue: Preheat your oven broiler to high. Place the filled cannoli on a baking sheet and broil for 1-2 minutes, watching carefully to lightly brown the meringue without burning it. This step adds a beautiful toasted look and flavor.
- Serve and Enjoy: Remove the cannoli from the oven and allow them to cool slightly. Serve immediately to enjoy the luscious combination of tart lemon filling, creamy ricotta, and toasted meringue in a crisp shell.
Notes
- Use store-bought cannoli shells for convenience or homemade for a fresh touch.
- Chilling the lemon filling ensures it is firm enough to pipe smoothly.
- Watch the broiler closely during toasting to prevent burning the meringue.
- This recipe serves 12, perfect for parties or dessert trays.
- For a dairy-free version, substitute ricotta with a plant-based cheese alternative.
