Description
Crispy, golden cannoli shells filled with zesty lemon curd and topped with fluffy, toasted meringue—this Lemon Meringue Pie Cannoli recipe is the perfect fusion of two classic desserts! Each bite delivers a delightful balance of sweet, tart, and creamy textures. Whether you’re making them for a special occasion or just to satisfy your citrus cravings, these cannolis are guaranteed to impress. Plus, they’re easy to customize with chocolate-dipped shells or berry-infused fillings. Ready to create this indulgent treat? Follow our step-by-step guide and bring this irresistible dessert to life in your kitchen today!
Ingredients
12 cannoli shells (store-bought or homemade)
1 cup ricotta cheese
1/2 cup mascarpone cheese
1/4 cup powdered sugar
2 tablespoons lemon zest
1/4 cup lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 egg whites
1/4 cup granulated sugar (for meringue)
1/4 teaspoon cream of tartar
Lemon slices or zest (for garnish)
Instructions
- In a medium bowl, combine ricotta cheese, mascarpone cheese, powdered sugar, lemon zest, lemon juice, vanilla extract, and salt. Mix until smooth and creamy.
- Spoon the lemon filling into a piping bag and pipe the mixture into each cannoli shell, filling them generously. Set aside.
- In a separate clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
- Pipe or spoon the meringue on top of each cannoli, creating a decorative swirl.
- Use a kitchen torch to lightly brown the meringue until golden. Alternatively, place the cannolis under a broiler for 1-2 minutes, watching carefully to avoid burning.
- Garnish with lemon slices or additional lemon zest before serving.
