These delightful Lemon Meringue Pie Cannolis bring a fresh twist to the classic Italian dessert, combining the zesty flavors of lemon meringue pie with the crispy goodness of cannoli shells. Perfect for any occasion, they are sure to impress your guests with their sweet and tangy taste.
Ingredients:
Cannoli Shells:
- 12 store-bought cannoli shells
Lemon Filling:
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Meringue Topping:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Lemon Curd (optional for drizzle):
- 1/2 cup lemon curd (store-bought or homemade)
Preparation:
- Prepare the Lemon Filling:
- In a large mixing bowl, combine ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice.
- Beat the mixture until smooth and well combined.
- Transfer the lemon filling to a piping bag fitted with a large round tip.
- Fill the Cannoli Shells:
- Carefully pipe the lemon filling into each cannoli shell, filling them generously.
- Make the Meringue Topping:
- In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
- Beat in the vanilla extract.
- Top with Meringue:
- Pipe the meringue onto the filled cannoli shells, creating a decorative swirl.
- Torch the Meringue:
- Use a kitchen torch to carefully toast the meringue until it is golden brown. Alternatively, you can place the cannolis under a broiler for a few seconds, watching closely to avoid burning.
- Drizzle with Lemon Curd (optional):
- If desired, drizzle some lemon curd over the meringue-topped cannolis for an extra burst of lemon flavor.
- Serve and Enjoy:
- Arrange the cannolis on a serving plate, dust with powdered sugar if desired, and enjoy this delightful dessert!
Helpful Tips:
- Ensure your ricotta cheese is well-drained to avoid a runny filling.
- For a more intense lemon flavor, you can add extra lemon zest or a few drops of lemon extract to the filling.
- If you don’t have a kitchen torch, be very careful when using the broiler to avoid burning the meringue.
Serving Suggestions:
- Serve these cannolis as a refreshing dessert after a rich meal.
- Pair them with a cup of espresso or a light, fruity wine.
- Garnish with fresh lemon slices or mint leaves for an elegant presentation.
FAQs:
- Can I make the filling ahead of time?
- Yes, you can prepare the lemon filling up to a day in advance and store it in the refrigerator.
- Can I use homemade cannoli shells?
- Absolutely! Homemade cannoli shells will add an extra layer of freshness to this dessert.
- How long can these cannolis be stored?
- Filled cannolis are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. The shells may lose their crispness over time.
Servings:
- This recipe makes 12 cannolis.
Time:
- Prep Time: 20 minutes
- Assembly Time: 10 minutes
- Total Time: 30 minutes
Enjoy these Lemon Meringue Pie Cannolis for a sweet and tangy dessert experience that’s sure to delight your taste buds!
Recipe Card
Lemon Meringue Pie Cannolis
These delightful Lemon Meringue Pie Cannolis bring a fresh twist to the classic Italian dessert, combining the zesty flavors of lemon meringue pie with the crispy goodness of cannoli shells. Perfect for any occasion, they are sure to impress your guests with their sweet and tangy taste.
Ingredients
Cannoli Shells:
- – 12 store-bought cannoli shells
Lemon Filling:
- – 1 cup ricotta cheese
- – 1 cup mascarpone cheese
- – 1 cup powdered sugar
- – 1 teaspoon vanilla extract
- – 1 tablespoon lemon zest
- – 2 tablespoons lemon juice
Meringue Topping:
- – 3 egg whites
- – 1/4 teaspoon cream of tartar
- – 1/2 cup granulated sugar
- – 1/2 teaspoon vanilla extract
Lemon Curd (optional for drizzle):
- – 1/2 cup lemon curd store-bought or homemade
Instructions
Prepare the Lemon Filling:
- – In a large mixing bowl, combine ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice.
- – Beat the mixture until smooth and well combined.
- – Transfer the lemon filling to a piping bag fitted with a large round tip.
Fill the Cannoli Shells:
- – Carefully pipe the lemon filling into each cannoli shell, filling them generously.
Make the Meringue Topping:
- – In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- – Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
- – Beat in the vanilla extract.
Top with Meringue:
- – Pipe the meringue onto the filled cannoli shells, creating a decorative swirl.
Torch the Meringue:
- – Use a kitchen torch to carefully toast the meringue until it is golden brown. Alternatively, you can place the cannolis under a broiler for a few seconds, watching closely to avoid burning.
Drizzle with Lemon Curd (optional):
- – If desired, drizzle some lemon curd over the meringue-topped cannolis for an extra burst of lemon flavor.
Serve and Enjoy:
- – Arrange the cannolis on a serving plate, dust with powdered sugar if desired, and enjoy this delightful dessert!