Description
Indulge in the delightful fusion of lemon meringue pie and classic cannoli with these Lemon Meringue Pie Cannoli. Crispy cannoli shells filled with a luscious lemon ricotta mixture and topped with fluffy meringue – a perfect dessert for any occasion!
Ingredients
Scale
Cannoli Filling:
- 12 cannoli shells (store-bought or homemade)
- 1 cup lemon curd
- 1 cup whole milk ricotta cheese (drained)
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- lemon zest for garnish (optional)
Instructions
- Prepare Filling: Whisk lemon curd, ricotta, mascarpone, powdered sugar, and vanilla until smooth. Transfer to a piping bag and chill.
- Make Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continue beating until stiff peaks.
- Fill Cannoli: Pipe lemon filling into cannoli shells. Top with meringue.
- Toast Meringue: Use a torch to lightly toast the meringue until golden brown.
- Garnish and Serve: Sprinkle with lemon zest and serve immediately.
Notes
- For extra lemon flavor, add more zest to the filling.
- Chill filled cannoli for up to 2 hours before adding meringue for a firmer texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes (for toasting meringue)
- Category: Dessert
- Method: No-Bake + Torch
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg
