Lemon Meringue Pie Cannoli Recipe
A creative twist on the classic Italian cannoli, filled with zesty lemon cream and topped with fluffy meringue. Perfect for summer parties or an elegant dessert table. The crispy shell contrasts beautifully with the tangy filling and sweet topping for a dessert you’ll want to make again and again.
Ingredients
- 12 cannoli shells store-bought or homemade
- 1 cup lemon curd
- 1 cup ricotta cheese strained
- ½ cup powdered sugar
- 1 tsp lemon zest
- 2 large egg whites
- ½ cup granulated sugar
- ¼ tsp cream of tartar
Instructions
- In a bowl, mix lemon curd, ricotta, powdered sugar, and lemon zest until smooth.
- Spoon or pipe the lemon filling into the cannoli shells.
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add granulated sugar, beating until stiff, glossy peaks form.
- Pipe or spoon meringue on top of each filled cannoli.
- Use a kitchen torch to lightly brown the meringue.
- Serve immediately or refrigerate until ready to serve.
Notes
• Strain ricotta well to avoid watery filling.
• For extra tang, add more lemon zest to the filling.
• Best eaten the same day for maximum crunch.
• For extra tang, add more lemon zest to the filling.
• Best eaten the same day for maximum crunch.