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
Scale
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
