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

Scale

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)

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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