Zesty Lemon Meringue Pie Cannolis Recipe
If you’re looking for a dessert that’s equal parts playful and sophisticated, let me introduce you to Zesty Lemon Meringue Pie Cannolis. This delightful mashup captures all the tangy, creamy magic of a classic lemon meringue pie but wraps it up in a crisp cannoli shell for an irresistible hand-held treat. Imagine biting through crunchy pastry to reveal a luscious lemon-ricotta filling, topped with billowy toasted meringue — it’s sunshine on a plate and sure to steal the spotlight at any gathering.
Ingredients You’ll Need
The beauty of Zesty Lemon Meringue Pie Cannolis lies in their simplicity: each ingredient brings something important to the party, from the creamy cheeses to the bright lemon zest and those crisp, golden shells. Here’s what you’ll need, plus a few insider tips to make every bite count.
- Store-bought cannoli shells (12): These save time and deliver the perfect crunch without fussing over pastry dough.
- Lemon curd (1 cup): Provides a burst of tart, citrusy flavor — homemade or store-bought both work beautifully.
- Whole milk ricotta cheese, well-drained (1/2 cup): Offers creamy body and mild richness; draining is key to avoid a soggy filling.
- Mascarpone cheese (1/2 cup): Adds silkiness and a touch of decadence to the filling.
- Powdered sugar (1/4 cup): Sweetens the filling while keeping it smooth.
- Lemon zest (1 teaspoon): For an extra pop of citrus aroma and zing.
- Vanilla extract (1/2 teaspoon): Balances and enhances the lemony notes.
- Large egg whites (2): Whipped into a fluffy, glossy meringue for that signature pie topping.
- Granulated sugar (1/4 cup): Sweetens and stabilizes the meringue.
- Cream of tartar (pinch): Helps stabilize the egg whites for a firm, billowy meringue.
- Crushed graham crackers (for garnish): Adds a pie-like crunch and nostalgic flavor.
- Lemon zest curls (optional, for garnish): For an extra flourish of color and citrus aroma.
How to Make Zesty Lemon Meringue Pie Cannolis
Step 1: Make the Luscious Lemon Filling
In a medium bowl, combine the lemon curd, well-drained ricotta, mascarpone, powdered sugar, lemon zest, and vanilla extract. Stir until the mixture is creamy and completely smooth — this is where all the bright, tangy flavor gets its start. Once mixed, transfer the filling to a piping bag and chill for about 30 minutes so it firms up and pipes easily into the cannoli shells.
Step 2: Whip Up the Fluffy Meringue
Next, grab a clean mixing bowl and add your egg whites along with a pinch of cream of tartar. Begin beating until soft peaks form, then gradually sprinkle in the granulated sugar while continuing to beat. Keep going until you have glossy, stiff peaks — this meringue is the crowning glory of your Zesty Lemon Meringue Pie Cannolis, so don’t rush it!
Step 3: Fill the Cannoli Shells
Once your lemon filling is chilled and firm, pipe it into both ends of each cannoli shell, ensuring every bite gets a generous amount. The creamy filling against the crisp shell is an unbeatable combo, so don’t be shy with the piping bag.
Step 4: Pipe and Torch the Meringue
Fit a clean piping bag with a star tip and fill it with your whipped meringue. Pipe a decorative swirl onto both open ends of each filled cannoli. For that classic lemon meringue pie finish, use a kitchen torch to gently toast the meringue until it’s golden and aromatic — the caramelized flavor is pure magic.
Step 5: Garnish and Serve
Just before serving, sprinkle the cannolis with crushed graham crackers and, if you’re feeling fancy, a few lemon zest curls. This final touch not only makes the cannolis look bakery-worthy but adds extra texture and a burst of citrus fragrance with every bite.
How to Serve Zesty Lemon Meringue Pie Cannolis
Garnishes
For that perfect finishing touch, a generous dusting of crushed graham crackers and a few delicate lemon zest curls will make your Zesty Lemon Meringue Pie Cannolis look as irresistible as they taste. You can also add a light sprinkle of powdered sugar or even a small mint leaf for extra color and freshness.
Side Dishes
These cannolis are definitely the star of the show, but they play well with others. Try serving them alongside fresh berries, a scoop of vanilla bean gelato, or a fruit salad for a light, refreshing contrast. A cup of espresso or lemony herbal tea makes the perfect beverage pairing.
Creative Ways to Present
If you’re serving these at a party, consider arranging the cannolis on a platter lined with lemon leaves for a pop of color, or stand them upright in shot glasses filled with crushed graham crackers. For individual servings, plate two cannolis crossed on a small dessert plate with extra lemon zest and a drizzle of lemon curd for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
If you have any Zesty Lemon Meringue Pie Cannolis left (a rare occurrence!), store them in an airtight container in the refrigerator. They’ll stay fresh for about 1 to 2 days, but the shells may soften over time, so enjoy them as soon as possible for the best texture.
Freezing
While you can freeze the unfilled lemon-ricotta mixture for up to one month (thaw overnight in the fridge before using), it’s best not to freeze the fully assembled cannolis. The shells can become soggy, and the meringue may lose its fluffy texture upon thawing.
Reheating
These cannolis are meant to be enjoyed chilled or at room temperature. If you want to refresh the meringue’s texture, you can give them a very quick pass with a kitchen torch just before serving, but skip the microwave or oven to avoid melting the filling.
FAQs
Can I make the filling ahead of time?
Absolutely! You can prepare the lemon-ricotta filling up to two days in advance. Store it in the refrigerator in a well-sealed container until you’re ready to fill your cannoli shells.
What if I don’t have a kitchen torch for the meringue?
No worries! You can skip toasting the meringue if you don’t have a torch — it’ll still be delicious, just with a softer texture. Alternatively, you can briefly place the filled cannolis under a broiler, watching closely to avoid burning.
Can I use homemade cannoli shells?
Definitely! If you have the time and inclination, homemade cannoli shells take Zesty Lemon Meringue Pie Cannolis to another level. Just make sure they’re completely cooled before filling.
Is it possible to make these gluten-free?
Yes! Look for gluten-free cannoli shells at specialty stores or online. Make sure your graham cracker garnish is also gluten-free, and you’re good to go.
Can I substitute the lemon curd?
For a twist, try using key lime curd or even passionfruit curd for a different citrusy flavor profile. The recipe is flexible — just keep the ratios the same for perfect texture.
Final Thoughts
There’s something truly special about sharing a batch of Zesty Lemon Meringue Pie Cannolis with friends or family. Every bite is a joyful blend of creamy, crunchy, tangy, and sweet — a little slice of sunshine that’s guaranteed to brighten any table. Trust me, once you make these, you’ll find yourself coming back to this recipe again and again!
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Zesty Lemon Meringue Pie Cannolis Recipe
- Total Time: 30 minutes
- Yield: 12 cannolis 1x
- Diet: Non-Vegetarian
Description
Zesty Lemon Meringue Pie Cannolis are a delightful twist on classic Italian cannoli, featuring a creamy lemon-ricotta filling topped with a fluffy toasted meringue. This no-bake dessert combines the tanginess of lemon curd with the richness of mascarpone and ricotta cheeses, all encased in crunchy cannoli shells and garnished with crushed graham crackers and lemon zest curls. Perfect for summer gatherings or whenever you crave a refreshing, elegant sweet treat.
Ingredients
Filling
- 12 store-bought cannoli shells
- 1 cup lemon curd
- 1/2 cup whole milk ricotta cheese (well-drained)
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Meringue
- 2 large egg whites
- 1/4 cup granulated sugar
- Pinch of cream of tartar
Garnish
- Crushed graham crackers (for garnish)
- Lemon zest curls (optional, for garnish)
Instructions
- Prepare the Lemon Ricotta Filling: In a medium bowl, combine the lemon curd, well-drained ricotta cheese, mascarpone cheese, powdered sugar, lemon zest, and vanilla extract. Mix thoroughly until smooth and creamy. Transfer the filling to a piping bag and chill in the refrigerator for 30 minutes to allow it to firm up.
- Make the Meringue: In a separate clean bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until the meringue becomes glossy and stiff peaks form. This creates the perfect texture for piping and toasting.
- Fill the Cannoli Shells: Remove the lemon ricotta filling from the refrigerator. Pipe the chilled filling carefully into each cannoli shell, ensuring they are filled evenly but not overstuffed to maintain the shell’s crispness.
- Pipe and Toast the Meringue: Fit a piping bag with a star tip and fill it with the prepared meringue. Pipe the meringue onto both ends of each filled cannoli, creating decorative peaks. Using a kitchen torch, gently toast the meringue until it turns golden brown and slightly caramelized, enhancing flavor and presentation.
- Garnish and Serve: Lightly sprinkle crushed graham crackers over the ends of each cannoli for added texture and flavor. Optionally, add lemon zest curls on top for a bright and elegant finish. Serve immediately for the best texture and taste.
Notes
- Fill the cannolis just before serving to keep the shells crisp and prevent sogginess.
- You can substitute lemon curd with key lime curd for a refreshing tropical twist.
- Ensure the ricotta cheese is well-drained to avoid a runny filling consistency.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake + Torch
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cannoli
- Calories: 190
- Sugar: 14g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 25mg
