Description
These Zesty Lemon Meringue Pie Cannolis are a delightful fusion of Italian cannolis and tangy lemon meringue pie, resulting in a unique and refreshing dessert experience. The crispy cannoli shells filled with creamy lemon ricotta mixture and topped with fluffy toasted meringue make for a perfect sweet treat.
Ingredients
Scale
- 12 cannoli shells
- 1 cup lemon curd (store-bought or homemade)
- 1 cup ricotta cheese (drained)
- ½ cup mascarpone cheese
- ¼ cup powdered sugar
- 1 teaspoon lemon zest
- 1 cup egg whites (about 6 large eggs)
- ½ cup granulated sugar
- pinch of cream of tartar
- crushed graham crackers
- lemon zest or slices
Cannoli Filling:
Meringue:
Optional Garnish:
Instructions
- Prepare Lemon Filling: In a mixing bowl, combine lemon curd, ricotta, mascarpone, powdered sugar, and lemon zest. Beat until smooth.
- Fill Cannoli Shells: Spoon lemon filling into a piping bag and fill each cannoli shell generously. Set aside.
- Make Meringue: In a clean bowl, beat egg whites and cream of tartar until peaks form. Gradually add sugar and beat until stiff peaks form.
- Assemble Cannolis: Pipe meringue onto filled cannolis. Torch meringue until golden.
- Garnish and Serve: Garnish with graham crackers and lemon zest if desired. Serve immediately.
Notes
- Ensure ricotta is well-drained for a thicker filling.
- Torch meringue just before serving for the best texture.
- Fill cannoli shells ahead, but pipe and torch meringue right before serving.
- Prep Time: 25 minutes
- Cook Time: 5 minutes (for torching)
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 17g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg
