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
Scale
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.
