Description

Indulge in the delightful fusion of Italian and American flavors with these Lemon Meringue Pie Cannoli. Crisp cannoli shells filled with a luscious lemon-ricotta mixture and topped with a toasted meringue, creating a perfect balance of sweet and tangy in every bite.

Ingredients

Cannoli Filling:

12 cannoli shells
1 cup whole milk ricotta cheese (well drained)
1/2 cup mascarpone cheese
1/2 cup lemon curd (plus more for garnish)
1 tablespoon powdered sugar
1 teaspoon lemon zest

Meringue Topping:

2 large egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
crushed graham crackers (for garnish, optional)

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Instructions

Prepare Filling: In a mixing bowl, combine ricotta, mascarpone, lemon curd, powdered sugar, and lemon zest until smooth. Refrigerate for 30 minutes.
Make Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff, glossy peaks form.
Fill Cannoli: Fill shells with lemon-ricotta mixture. Pipe meringue on each end. Torch meringue until golden brown.
Garnish and Serve: Top with lemon curd or graham crackers. Serve immediately.

Notes

Ensure ricotta is well-drained for a creamy filling.
Fill cannoli just before serving for a crisp texture.