Description
A delightful twist on traditional cannoli, these Lemon Meringue Pie Cannoli feature crisp shells filled with a creamy lemon ricotta mixture, topped with sweet, 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 until smooth. Refrigerate for at least 30 minutes to chill and allow flavors to meld.
- Make the Meringue Topping: In a large mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Gently mix in vanilla extract.
- Assemble the Cannoli: Fill a piping bag with the chilled lemon filling. Pipe the filling carefully into each cannoli shell, ensuring they are filled evenly without cracking the shells.
- Add the Meringue Topping: Using a separate piping bag, pipe the prepared meringue topping over the lemon filling within each cannoli shell, covering the filling generously but neatly.
- Toast the Meringue: Preheat your oven broiler to high. Place the filled cannoli on a baking sheet and broil for 1-2 minutes, watching closely until the meringue tops are lightly browned and toasted, being careful not to burn.
- Serve and Enjoy: Remove from the oven and allow to cool slightly. Serve the Lemon Meringue Pie Cannoli immediately to enjoy their perfect combination of textures and flavors.
Notes
- Use fresh lemon zest for the best bright citrus flavor.
- Ensure egg whites are at room temperature before whipping to achieve maximum volume.
- Watch the meringue closely while broiling; it can brown quickly.
- For a gluten-free option, use gluten-free cannoli shells.
- Can be prepared a few hours ahead; keep refrigerated until serving.
