If you’ve ever dreamed of a dessert that combines the bright, tangy delight of lemon meringue pie with the crisp, crunchy charm of cannoli shells, then you’re just about to fall head over heels for this Lemon Meringue Pie Cannoli Recipe. Imagine biting into a golden shell filled with velvety lemon curd and ricotta cream, crowned with a fluffy, toasted meringue topping that melts in your mouth—the perfect balance of sweet, tart, and creamy that will have you reaching for more every time.
Ingredients You’ll Need
This recipe uses straightforward ingredients that you might already have in your pantry or can easily find at the store. Each element plays a crucial role: the lemon curd delivers that signature citrus punch, the ricotta adds smooth creaminess, and the meringue topping brings a light, airy finish that complements the crunchy cannoli shells.
- 12 cannoli shells: Choose store-bought for convenience or homemade for an extra-special touch with crispiness.
- 1 cup lemon curd: The heart of the lemon magic, providing vibrant citrus flavor and zing.
- 1 cup ricotta cheese: Adds a rich, creamy texture that tames the tartness beautifully.
- 1/2 cup powdered sugar: Sweetens and smooths out the lemon-ricotta filling perfectly.
- 1 teaspoon lemon zest: Boosts the fresh lemon aroma and flavor with a natural citrus burst.
- 2 egg whites: The foundation for your meringue topping, creating that cloud-like softness.
- 1/4 cup granulated sugar: Sweetens the meringue and helps it hold its shape once beaten.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites so your meringue turns out flawless every time.
- 1/2 teaspoon vanilla extract: Adds subtle warmth and depth to balance the lemon’s brightness.
How to Make Lemon Meringue Pie Cannoli Recipe
Step 1: Prepare the Lemon Filling
In a medium bowl, mix together the lemon curd, ricotta cheese, powdered sugar, and lemon zest until the texture is perfectly smooth and creamy. This filling is where all that refreshing lemon tang meets silky richness, so take your time to blend it well. Then pop it into the refrigerator for at least 30 minutes to let it chill and set—this makes it easier to pipe later and intensifies those vibrant flavors.
Step 2: Make the Meringue Topping
Grab a large bowl and beat the egg whites with cream of tartar until soft peaks form. The cream of tartar is key here as it helps the meringue hold its airy structure. Slowly add granulated sugar, one tablespoon at a time, while continuing to beat until you reach stiff peaks—that gorgeous, glossy texture that signals your meringue is ready for action. Stir in the vanilla extract for a hint of aromatic sweetness.
Step 3: Assemble the Cannoli
Fill a piping bag with the chilled lemon filling and gently pipe it into each cannoli shell. Be generous but careful to avoid overfilling so you keep that satisfying crunch when you bite in. This step is where the creamy, tangy character of the Lemon Meringue Pie Cannoli Recipe really starts to shine through.
Step 4: Add the Meringue Topping
Using a second piping bag, layer a generous swirl of the fluffy meringue on top of the lemon filling inside each shell. This meringue adds lightness, contrasting beautifully with the creamy filling and the crispy shell.
Step 5: Toast the Meringue
Set your oven broiler to high heat and arrange the filled cannoli on a baking sheet. Broil them for just 1 to 2 minutes, watching closely until the meringue develops a delicate, golden-brown color. This quick toasting adds a caramelized flavor and an irresistible, slightly crisp texture to the meringue topping.
Step 6: Serve and Enjoy
Remove the cannoli from the oven and let them cool just enough to handle. Serve these beauties immediately, and prepare for compliments as your guests experience the sublime medley of crunch, creaminess, tart lemon, and toasted sweetness all in one bite.
How to Serve Lemon Meringue Pie Cannoli Recipe
Garnishes
To elevate the presentation, sprinkle a little extra lemon zest or a dusting of powdered sugar over the cannoli just before serving. Fresh mint leaves or edible flowers add a pop of color and a hint of herbal freshness that pairs wonderfully with the lemon notes. For a touch of texture, finely chopped pistachios can be pressed gently into the meringue topping before toasting.
Side Dishes
These cannoli are perfect as a stand-alone dessert, but if you want to make an event of it, serve alongside fresh berries or a dollop of lightly whipped cream. A simple cup of Earl Grey or chamomile tea complements the bright citrus flavors without overpowering them, transforming your dessert experience into a well-rounded treat.
Creative Ways to Present
Consider serving the cannoli on a rustic wooden board or a bright, summery platter to highlight their vibrant lemon color. You can also lay them on a bed of lemon slices or crushed amaretti cookies for added texture and visual appeal. For a party, arrange the cannoli upright in a decorative glass or vase to create a festive, eye-catching dessert display.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cannoli in an airtight container in the refrigerator to keep the filling fresh. However, the shells may lose their crunch over time due to moisture from the filling. For best texture, it’s recommended to enjoy these cannoli within 24 hours.
Freezing
It’s not ideal to freeze fully assembled Lemon Meringue Pie Cannoli Recipe as the cannoli shells can become soggy and the meringue may lose its delicate texture. Instead, you can freeze the lemon filling and prepare the meringue fresh when ready to serve for that perfectly fluffy finish.
Reheating
Because of the delicate meringue topping and crisp shells, reheating cannoli is tricky. If you must, briefly warm them under a broiler for just a few seconds to refresh the meringue’s toastiness, but proceed with caution to prevent melting the filling or burning the topping.
FAQs
Can I use store-bought lemon curd for this recipe?
Absolutely! Store-bought lemon curd works beautifully and saves time. Just choose a high-quality one with a bright, natural lemon flavor to ensure your cannoli turn out deliciously vibrant.
Is it possible to make the meringue topping ahead of time?
It’s best to prepare the meringue topping right before assembling to maintain its fluffiness and structure. If made too far in advance, it can start to lose volume and become watery.
What can I substitute for the ricotta cheese?
If you don’t have ricotta, cream cheese slightly softened can be a workable substitute, though it will give a richer, denser texture. For a lighter option, mascarpone cheese also pairs nicely in this recipe.
How do I prevent the cannoli shells from getting soggy?
Fill the shells just before serving to keep them crisp. Refrigerate the filling separately if making ahead, then assemble everything when guests arrive to ensure maximum crunch.
Can this recipe be adapted for a gluten-free diet?
Definitely! Use gluten-free cannoli shells or make your own gluten-free versions. The filling and meringue are naturally gluten-free, making this recipe easy to customize.
Final Thoughts
This Lemon Meringue Pie Cannoli Recipe is such a joyful way to enjoy two beloved desserts in one bite. Its balance of textures and flavors is nothing short of magical, making it a show-stopping treat worth sharing with family and friends. Give it a try soon and watch it become a new favorite in your dessert repertoire!
Print
Lemon Meringue Pie Cannoli Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Meringue Pie Cannoli recipe combines the classic Italian cannoli shell with a luscious lemon curd and ricotta filling, topped with a fluffy toasted meringue. Perfectly balanced with tangy lemon, creamy ricotta, and a sweet toasted meringue, these cannoli make a refreshing and elegant dessert for any occasion.
Ingredients
Filling
- 12 cannoli shells (store-bought or homemade)
- 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 thoroughly until the mixture is smooth and well incorporated. Place the mixture in the refrigerator for at least 30 minutes to chill and allow the flavors to meld.
- Make the Meringue Topping: In a large mixing bowl, beat egg whites and cream of tartar using an electric mixer until soft peaks form. Gradually add granulated sugar, about one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture is glossy. Fold in the vanilla extract gently to combine.
- Assemble the Cannoli: Fill a piping bag with the chilled lemon filling. Carefully pipe the filling into each cannoli shell, making sure to fill evenly without breaking the shells.
- Add the Meringue Topping: Using a separate piping bag, pipe the prepared meringue topping over the lemon filling inside each cannoli shell, creating a nice swirl or peak on top.
- Toast the Meringue: Preheat your oven broiler on high. Arrange the filled cannoli on a baking sheet and broil them for 1-2 minutes, watching carefully until the meringue becomes a light golden brown. Be vigilant to avoid burning the meringue.
- Serve and Enjoy: Once toasted, remove the cannoli from the oven and allow them to cool slightly. Serve immediately to enjoy the delightful combination of textures and flavors.
Notes
- Use fresh egg whites for the best meringue volume and texture.
- Broil the meringue carefully and closely monitor to prevent burning, as it can brown quickly.
- You can prepare the lemon filling a day ahead and keep it refrigerated to enhance flavor.
- If cannoli shells are homemade, allow them to cool completely before filling to prevent sogginess.
- For a more tart filling, consider adding a little fresh lemon juice along with the zest.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
