Description

Lemon Meringue Pie Cannoli combine the zesty brightness of lemon curd and creamy ricotta with a fluffy, toasted meringue topping nestled inside crisp cannoli shells. This delightful no-bake dessert offers a unique twist on the classic Italian cannoli, enhanced by the sweet and tart flavors of lemon meringue pie, perfect for gatherings or a sophisticated treat.

Ingredients

Scale

Cannoli Shells

12 cannoli shells (store-bought or homemade)

Lemon Filling

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

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Instructions

Prepare the Lemon Filling: In a medium bowl, combine lemon curd, ricotta cheese, powdered sugar, and lemon zest. Mix until the filling is smooth and well blended. Cover and refrigerate for at least 30 minutes to chill and set the flavors.
Make the Meringue Topping: In a large mixing bowl, beat egg whites together with cream of tartar until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. Gently fold in vanilla extract for added aroma and flavor.
Assemble the Cannoli: Fill a piping bag with the chilled lemon filling. Carefully pipe the filling into each cannoli shell, filling them generously but avoiding overstuffing to prevent breakage.
Add the Meringue Topping: Using a separate piping bag, pipe the prepared meringue topping over the lemon filling inside each cannoli shell, creating a decorative swirl or peak.
Toast the Meringue: Preheat your oven broiler to high. Place the filled cannoli on a baking sheet and position them on the middle rack. Broil for 1-2 minutes, watching very closely, until the meringue is lightly browned and toasted but not burnt.
Serve and Enjoy: Remove the cannoli from the oven and allow them to cool slightly. Serve immediately to enjoy the perfect contrast of crunchy shells, creamy lemon filling, and fluffy toasted meringue.

Notes

Ensure the egg whites are at room temperature for better meringue volume.
Use a fresh broiler and watch closely while toasting meringue to prevent burning.
If preferred, homemade cannoli shells can be used for a fresher texture.
Store leftovers in the refrigerator and consume within 1-2 days for optimal freshness.
For a vegan alternative, substitute ricotta and egg whites with plant-based options, but meringue texture may vary.