Bright, zesty, and utterly delightful, the Lemon Meringue Pie Cannolis Recipe takes the beloved flavors of lemon meringue pie and transforms them into a charming, handheld indulgence. Imagine crisp cannoli shells cradling a luscious, creamy lemon filling, topped off with a fluffy, toasted meringue that adds just the right amount of sweetness and texture. This irresistible Italian-American treat is perfect for impressing guests or simply brightening up your day with sunshine in every bite.
Ingredients You’ll Need
Simple and essential, the ingredients for this Lemon Meringue Pie Cannolis Recipe come together beautifully to create a balance of tangy, sweet, and creamy flavors with contrasting textures. Each component plays its part, from the creamy ricotta base to the airy meringue topping, while the lemon curd adds that signature zing that makes these cannolis truly unforgettable.
- 1 cup ricotta cheese (well-drained): Provides creamy texture and mild richness for the filling.
- ½ cup lemon curd: Brings vibrant, tangy citrus flavor that is the heart of the dessert.
- ¼ cup powdered sugar: Sweetens and smooths the filling perfectly.
- ½ tsp vanilla extract: Adds warmth and depth to the creamy filling.
- 2 egg whites: The base for the light, fluffy meringue topping.
- ¼ cup granulated sugar: Sweetens and stabilizes the meringue to glossy perfection.
- ¼ tsp cream of tartar: Helps the egg whites hold their shape during whipping.
- ¼ tsp vanilla extract: Enhances the delicate flavor of the meringue.
- 8 cannoli shells (store-bought or homemade): Crisp vessels to hold all the delicious filling and topping.
- Powdered sugar (for dusting): Adds a pretty finishing touch and a hint of extra sweetness.
- Lemon zest (optional, for garnish): Boosts the citrus aroma and makes the presentation pop.
How to Make Lemon Meringue Pie Cannolis Recipe
Step 1: Prepare the Lemon Ricotta Filling
Start by combining the well-drained ricotta cheese, zesty lemon curd, powdered sugar, and vanilla extract in a bowl. Mix everything together until the texture is smooth and creamy, with no lumps in sight. This filling is where that perfect balance between sweet and tang shines, and chilling it for at least 30 minutes helps it firm up nicely for piping into the shells later.
Step 2: Whip Up the Fluffy Meringue
While the filling chills, turn your attention to the meringue. Using a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until you achieve stiff, glossy peaks that hold their shape—this meringue is going to add delightful lightness and sweetness on top of the lemon filling. Just fold in the vanilla extract at the end for that subtle aromatic lift.
Step 3: Fill the Cannoli Shells
Carefully transfer the chilled lemon filling to a piping bag, which makes filling evenly from both ends easy and neat. Fill each cannoli shell gently without overstuffing to keep the crispy texture intact. This step is key because filling the shells too early or too much can cause them to get soggy, and nobody wants that when you’re after that perfect crunch.
Step 4: Add and Toast the Meringue Toppings
Once all the shells are filled, spoon or pipe the billowy meringue onto each cannoli end, generously crowning the lemon filling. Then comes the fun part: using a kitchen torch, toast the meringue just until golden brown spots appear, adding beautiful caramelized flavor and an eye-catching finish. This quick toasting elevates the dessert from simple to spectacular in seconds.
Step 5: Final Touches and Serving
Dust the cannolis lightly with powdered sugar and sprinkle with optional lemon zest for an extra burst of citrus aroma and a professional look. Serve immediately to enjoy the contrast of textures and the bright, fresh flavors of this delightful twist on a classic.
How to Serve Lemon Meringue Pie Cannolis Recipe
Garnishes
Simple is best when garnishing these cannolis. A light dusting of powdered sugar highlights the golden toasted meringue beautifully, while finely grated lemon zest adds a playful pop of color and freshness that complements the filling perfectly. You could also add a small mint leaf for a touch of green and refreshing contrast.
Side Dishes
Lemon Meringue Pie Cannolis make an excellent dessert on their own, but if you want to build a full dessert spread, consider pairing them with fresh berries or a scoop of vanilla bean ice cream. The berries echo the citrus theme and the ice cream’s creamy texture harmonizes wonderfully with the zesty lemon filling, creating a well-rounded, indulgent experience.
Creative Ways to Present
For a festive occasion, arrange the cannolis on a decorative platter lined with lemon leaves or edible flowers. You can also serve them in mini dessert cups with a drizzle of berry coulis at the bottom—this adds color, flavor, and a modern twist to presentation. Individual mason jars with layered lemon curd and cannoli pieces are another fun option for a casual yet elegant look.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Lemon Meringue Pie Cannolis, it’s best to store the filling separately in an airtight container in the fridge for up to 2 days. Keep the cannoli shells at room temperature in a sealed container to maintain their crispness. Assemble just before serving to avoid sogginess.
Freezing
Due to the delicate texture of meringue and the crisp shells, freezing assembled cannolis is not recommended as they tend to lose their delightful crunch and the meringue can become watery upon thawing. Instead, you can freeze the filling alone in a freezer-safe container for up to 1 month and thaw in the fridge before use.
Reheating
Since these cannolis are best served fresh, reheating is generally unnecessary. If you want to refresh the meringue’s toasted look, a quick pass with a kitchen torch is far better than any oven or microwave method. Just be sure to enjoy immediately afterward for the best taste and texture.
FAQs
Can I make the filling ahead of time?
Yes! The lemon ricotta filling can be made a day in advance and stored in the fridge. This actually helps the flavors meld together beautifully and makes assembly quicker on the day you want to serve.
Is it possible to use mascarpone instead of ricotta?
Absolutely! Mascarpone offers a richer, creamier filling that some people prefer, and it pairs wonderfully with the lemon curd and meringue for an even more decadent twist.
What can I do if I don’t have a kitchen torch?
If you don’t have a torch, you can place the meringue-topped cannolis under a hot broiler for just a minute or two. Keep a close eye on them to avoid burning, as broilers can be unpredictable.
How can I prevent the cannoli shells from getting soggy?
The key is to fill the shells just before serving and to ensure that the ricotta is well-drained to avoid extra moisture. This way, the crispiness lasts, making each bite delightful.
Can I use store-bought lemon curd for this recipe?
Yes, store-bought lemon curd works perfectly and saves time. Choose one with good flavor and a natural texture for the best results in your Lemon Meringue Pie Cannolis Recipe.
Final Thoughts
There is something truly magical about bringing the refreshing zing of lemon meringue pie into a fun and elegant cannoli form. The Lemon Meringue Pie Cannolis Recipe is a bright star for any dessert table, combining textures and flavors that dance in your mouth. Whether you’re sharing it with friends or just treating yourself, make sure to give this recipe a try—you’ll wonder why you didn’t make these sooner!
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Lemon Meringue Pie Cannolis Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 8 cannolis
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Lemon Meringue Pie Cannolis offer a vibrant and refreshing twist on the classic Italian dessert. These handheld treats combine crispy cannoli shells with a luscious lemon-flavored ricotta filling, topped with sweet, fluffy toasted meringue. The balance of tart lemon, creamy filling, and light meringue delivers a delightful citrus experience reminiscent of lemon meringue pie, perfect for dessert lovers craving something unique and fun to eat.
Ingredients
For the filling:
- 1 cup ricotta cheese (well-drained)
- ½ cup lemon curd
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For the meringue topping:
- 2 egg whites
- ¼ cup granulated sugar
- ¼ tsp cream of tartar
- ¼ tsp vanilla extract
Additional:
- 8 store-bought or homemade cannoli shells
- Powdered sugar for dusting
- Lemon zest (optional, for garnish)
Instructions
- Prepare the filling: In a bowl, combine the well-drained ricotta cheese, lemon curd, powdered sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy. Place the filling in the refrigerator to chill for at least 30 minutes to firm up and meld the flavors.
- Make the meringue: In a clean, dry mixing bowl, beat the egg whites with the cream of tartar using an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks develop. Add vanilla extract and mix briefly to incorporate evenly.
- Fill the cannolis: Transfer the chilled lemon ricotta filling into a piping bag. Fill each cannoli shell from both ends carefully to avoid breaking the shells, ensuring they are well filled but not overstuffed.
- Top with meringue and toast: Spoon or pipe the prepared meringue onto the open ends of each filled cannoli. Using a kitchen torch, gently toast the meringue until it is lightly golden brown, giving a toasted flavor and beautiful finish.
- Garnish and serve: Dust the finished cannolis lightly with powdered sugar, and optionally sprinkle with lemon zest for an added citrus aroma. Serve immediately to maintain the crispness of the shells and freshness of the filling and meringue.
Notes
- Ensure the ricotta cheese is well-drained to prevent the filling from becoming too runny.
- Fill the cannoli shells just before serving to keep them crisp and prevent sogginess.
- Mascarpone cheese can be used as a substitute for ricotta for a richer, creamier filling.
