Description
Zesty Lemon Meringue Pie Cannolis combine crisp cannoli shells filled with a luscious lemon curd and creamy ricotta-mascarpone blend, topped with a delicate toasted meringue. This refreshing Italian-American dessert offers a perfect balance of tangy citrus and sweet, fluffy texture, ideal for a light, elegant treat.
Ingredients
Scale
Filling Ingredients
- 1 cup lemon curd
- 1 cup ricotta cheese (well-drained)
- ½ cup mascarpone cheese
- ¼ cup powdered sugar
- 1 teaspoon lemon zest
Meringue Ingredients
- 2 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- Pinch of salt
Additional Ingredients
- 12 cannoli shells (store-bought or homemade)
- Crushed graham crackers for garnish (optional)
- Extra lemon zest for garnish (optional)
Instructions
- Prepare the Lemon Filling: In a bowl, combine the lemon curd, well-drained ricotta cheese, mascarpone cheese, powdered sugar, and lemon zest. Mix thoroughly until the mixture is smooth and creamy. Chill in the refrigerator while you prepare the meringue to allow the flavors to meld and the consistency to firm slightly.
- Make the Meringue: Using a clean, dry bowl, beat the egg whites with cream of tartar and a pinch of salt on medium speed until soft peaks form. Gradually add the granulated sugar while increasing to high speed and continue beating until the meringue develops stiff, glossy peaks that hold their shape firmly.
- Assemble the Cannolis: Fill a piping bag with the chilled lemon filling and carefully pipe it into each cannoli shell until well-filled. Then, pipe a generous swirl of the prepared meringue on top of each filled cannoli, ensuring an attractive and stable mount.
- Toast the Meringue: Using a kitchen torch, gently toast the meringue topping until it turns a golden brown, adding a slight caramelized flavor and beautiful finish. If you don’t have a torch, place the cannolis under a broiler for a brief moment, watching closely to prevent burning.
- Garnish and Serve: Optionally, sprinkle crushed graham crackers and additional lemon zest over the toasted meringue for extra texture and flavor. Serve the cannolis immediately to enjoy the perfect contrast of crisp shell, creamy filling, and delicate toasted meringue.
Notes
- Ensure the ricotta cheese is very well-drained to prevent the filling from becoming runny.
- The lemon filling can be prepared up to two days in advance and stored in the refrigerator for convenience.
- If a kitchen torch is not available, briefly broil the meringue topping while watching carefully to avoid burning.
- For best texture and presentation, serve the assembled cannolis immediately after toasting the meringue.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (plus 2–3 minutes for torching meringue)
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
