Bright, tangy, and decadently creamy, Zesty Lemon Meringue Pie Cannolis are what dessert dreams are made of! Imagine the crispy crunch of a classic cannoli shell giving way to a luscious lemon-ricotta filling, topped with a cloud of toasted meringue that’s both nostalgic and refreshingly new. This Italian-American mashup is the ultimate treat for lemon lovers and anyone craving a playful twist on traditional cannolis. Whether you’re celebrating a special occasion or just looking for a show-stopping finale to dinner with friends, these cannolis are bound to steal the spotlight.
Ingredients You’ll Need
With just a handful of fresh, flavorful ingredients, you’ll be amazed at how each one transforms these Zesty Lemon Meringue Pie Cannolis into a stunning dessert. Every component plays a crucial role, from the tangy lemon curd to the pillowy meringue—so don’t skimp on quality!
- 12 cannoli shells: The crisp, golden vessel that holds all the bright and creamy filling (store-bought or homemade both work wonderfully).
- 1 cup ricotta cheese (drained): For the classic creaminess—be sure to drain well to avoid a soggy filling.
- 1/2 cup lemon curd: This brings a punchy, sweet-tart lemon flavor that makes the filling irresistible.
- 1/4 cup powdered sugar: Adds just the right touch of sweetness and ensures a smooth texture.
- 1 teaspoon lemon zest: A burst of citrusy aroma and flavor; don’t skip this for that extra zing.
- 1/2 teaspoon vanilla extract: Rounds out the flavors and brings a subtle warmth to the filling.
- 2 egg whites: The secret to a light, glossy meringue topper.
- 1/4 cup granulated sugar: Sweetens and stabilizes the meringue for perfect peaks.
- Pinch of cream of tartar: Helps the meringue whip up tall and hold its shape.
- Crushed graham crackers or lemon zest (optional): For a fun, flavorful garnish that echoes the classic pie.
How to Make Zesty Lemon Meringue Pie Cannolis
Step 1: Mix the Lemon Ricotta Filling
Start by combining the ricotta cheese, lemon curd, powdered sugar, lemon zest, and vanilla extract in a medium bowl. Stir until the mixture is smooth and creamy, ensuring there are no lumps. This filling is the heart of your Zesty Lemon Meringue Pie Cannolis, so take a quick taste—adjust sweetness or lemon to your liking! Once it’s perfect, pop the bowl in the refrigerator for 20 to 30 minutes so the filling can firm up and pipe beautifully.
Step 2: Whip Up the Meringue
While the filling chills, grab a clean mixing bowl and add your egg whites and a pinch of cream of tartar. Start beating until soft peaks form, then gradually sprinkle in the granulated sugar. Keep whipping until the meringue stands in stiff, glossy peaks. This step is what gives your cannolis that classic pie-like finish, so don’t rush it—a sturdy meringue holds up better and toasts beautifully!
Step 3: Fill the Cannoli Shells
Transfer your chilled lemon ricotta filling to a piping bag (or a zip-top bag with the tip snipped off). Carefully pipe the filling into each end of the cannoli shells, making sure each one is generously filled from edge to edge. This is where the magic happens: every bite is bursting with creamy, citrusy goodness!
Step 4: Top with Meringue
Spoon or pipe your freshly whipped meringue onto both ends of each cannoli, creating pillowy peaks. Don’t worry about making them perfect—the rustic, swirled look actually adds to their charm and begs to be toasted.
Step 5: Torch and Garnish
Now for the show-stopping moment! Using a kitchen torch, gently toast the meringue until it’s golden brown and slightly caramelized. If you don’t have a torch, you can briefly broil them in the oven, but keep a close eye so the shells stay crisp. Finish your Zesty Lemon Meringue Pie Cannolis with a sprinkle of crushed graham crackers or a fresh dusting of lemon zest for a hint of crunch and color.
How to Serve Zesty Lemon Meringue Pie Cannolis
Garnishes
Elevate your Zesty Lemon Meringue Pie Cannolis by topping them with a flourish of crushed graham crackers for a nod to classic pie crust, or add a sprinkle of extra lemon zest for a vibrant pop of color and citrus aroma. A light dusting of powdered sugar is always welcome for that bakery-fresh finish.
Side Dishes
Pair these cannolis with a simple bowl of fresh berries, a scoop of vanilla gelato, or even a crisp lemon sorbet to complement the tangy filling. For a casual gathering, serve alongside espresso or iced coffee to balance the sweetness with a little bitterness—everyone will want seconds.
Creative Ways to Present
Stack your Zesty Lemon Meringue Pie Cannolis into a playful dessert tower, or line them up on a vintage cake stand for a party-ready centerpiece. For extra flair, serve each cannoli nestled in a colorful cupcake wrapper, or drizzle with a touch of melted white chocolate for a decadent twist.
Make Ahead and Storage
Storing Leftovers
If you have leftover Zesty Lemon Meringue Pie Cannolis, store them uncovered in the refrigerator for up to 24 hours. The shells will soften over time, but the flavors meld beautifully, making for a delicious next-day treat. For the best texture, keep the filling and shells separate until you’re ready to serve.
Freezing
While the filled cannolis don’t freeze well due to the delicate meringue and crispy shells, you can freeze the unfilled shells and the lemon ricotta filling separately. When ready to enjoy, let the filling thaw in the fridge, pipe into freshly thawed shells, and finish with the meringue.
Reheating
To revive the meringue’s toasty charm, briefly torch or broil the cannolis again just before serving. Avoid microwaving, as it will make the shells soggy and the meringue rubbery. For best results, assemble and toast right before serving.
FAQs
Can I make Zesty Lemon Meringue Pie Cannolis in advance?
You can prepare the lemon ricotta filling and the meringue a few hours ahead, but for the crispest results, fill and torch the cannolis just before serving. This keeps the shells crunchy and the meringue cloud-like.
What if I don’t have a kitchen torch?
No torch? No problem! Place the filled cannolis under a broiler for a few seconds, watching closely so the meringue toasts without burning the shells. It’s a quick and easy alternative.
Can I substitute mascarpone for the ricotta?
Absolutely! Mascarpone cheese makes the filling even richer and silkier. If you love extra creamy desserts, give this swap a try—it’s a fun way to put your own spin on Zesty Lemon Meringue Pie Cannolis.
Are these cannolis gluten-free?
Traditional cannoli shells are made with wheat flour, but you can find or make gluten-free versions if needed. The filling and meringue are naturally gluten-free, so just swap the shells to accommodate dietary needs.
How do I keep the cannoli shells crispy?
Keep the shells in an airtight container at room temperature until you’re ready to fill and serve. Only add the filling and meringue right before serving for the ultimate crunch in every bite.
Final Thoughts
If you love desserts that are as fun to make as they are to eat, Zesty Lemon Meringue Pie Cannolis deserve a spot in your kitchen repertoire. With their sunny flavors and dramatic presentation, they’re sure to win over any crowd—so gather your ingredients, invite a friend, and let the baking magic begin!
Print
Zesty Lemon Meringue Pie Cannolis Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 12 cannolis
- Category: Dessert
- Method: No-Bake, Torch
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Zesty Lemon Meringue Pie Cannolis are a delightful twist on classic Italian cannoli, combining a creamy lemon ricotta filling with a light, toasted meringue topping. Perfect for fans of lemon desserts, these no-bake treats are quick to prepare and bursting with citrus flavor and a satisfying crunch.
Ingredients
For the Cannoli
- 12 cannoli shells (store-bought or homemade)
Lemon Ricotta Filling
- 1 cup ricotta cheese (drained)
- 1/2 cup lemon curd
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Meringue Topping
- 2 egg whites
- 1/4 cup granulated sugar
- Pinch of cream of tartar
Garnish (optional)
- Crushed graham crackers or lemon zest
Instructions
- Prepare the Lemon Ricotta Filling: In a medium bowl, combine the drained ricotta cheese, lemon curd, powdered sugar, lemon zest, and vanilla extract. Mix thoroughly until the filling reaches a smooth consistency. Chill the mixture in the refrigerator for 20–30 minutes to allow it to firm up.
- Make the Meringue: In a clean mixing bowl, beat the egg whites along with the cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until you achieve stiff, glossy peaks that hold their shape.
- Fill the Cannolis: Transfer the chilled lemon ricotta filling to a piping bag. Carefully fill each cannoli shell with the lemon filling, ensuring the filling is evenly distributed to avoid breaking the shells.
- Apply the Meringue: Spoon or pipe the prepared meringue onto both ends of the filled cannoli shells, creating decorative mounds ready for toasting.
- Toast the Meringue: Using a kitchen torch, gently toast the meringue on each cannoli until it is golden brown and slightly caramelized, taking care not to burn it.
- Garnish and Serve: Optionally sprinkle crushed graham crackers or additional lemon zest on the meringue for added texture and flavor. Serve the cannolis immediately to maintain the crispness of the shell and the fresh texture of the meringue.
Notes
- For extra flavor and texture, dip the ends of the cannoli shells in melted white chocolate before filling them.
- Substitute mascarpone cheese for ricotta in the filling for a richer and creamier texture.
- Best served fresh to preserve the crispness of the cannoli shells and the delicate texture of the meringue topping.
Nutrition
- Serving Size: 1 cannoli
- Calories: 190
- Sugar: 13g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg
