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

Scale

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)

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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.