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
Scale
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
