Description
Lemon Meringue Pie Cannolis offer a delightful twist on the classic Italian pastry by combining tart lemon curd and creamy ricotta filling with a light meringue topping, toasted to golden perfection. This no-bake dessert is quick to assemble and perfect for impressing guests with its bright, citrusy flavor and crisp texture.
Ingredients
Scale
Filling
- 12 cannoli shells (store-bought or homemade)
- 1 cup lemon curd (store-bought or homemade)
- 1 cup ricotta cheese, well-drained
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 tsp lemon zest
Meringue Topping
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
- Prepare the filling: In a medium bowl, combine lemon curd, well-drained ricotta, mascarpone cheese, powdered sugar, and lemon zest. Mix thoroughly until the mixture becomes smooth and creamy. Transfer this filling into a piping bag and refrigerate it for 15 to 30 minutes to help it firm up.
- Make the meringue: While the filling chills, take a clean bowl and beat the egg whites together with cream of tartar on medium speed until they become foamy. Gradually add the granulated sugar while increasing the mixer speed to high. Continue beating until stiff, glossy peaks form. Finally, add vanilla extract and mix briefly to combine.
- Fill the cannoli shells: Pipe the lemon filling into both ends of each cannoli shell carefully to avoid cracks and breakage.
- Top with meringue and toast: Spoon or pipe the prepared meringue over one or both ends of each filled cannoli. Using a kitchen torch, gently toast the meringue until it becomes golden brown. For best texture, serve the cannolis immediately or chill briefly before serving.
Notes
- Ensure the ricotta cheese is fully drained to achieve a thick and creamy filling.
- Fill cannoli shells just before serving to maintain crispness and prevent sogginess.
- Optionally garnish with a light dusting of powdered sugar or crushed graham crackers to enhance the lemon meringue pie flavor.
