Description

Indulge in the perfect marriage of Italian cannolis and tangy lemon meringue pie with these delightful Lemon Meringue Pie Cannolis. Crispy cannoli shells are filled with a luscious lemon ricotta-mascarpone mixture, topped with fluffy meringue, and torched to golden perfection. A refreshing twist on a classic dessert!

Ingredients

Cannoli Filling:

8 cannoli shells (store-bought or homemade)
1 cup lemon curd (store-bought or homemade)
1/2 cup ricotta cheese (well-drained)
1/2 cup mascarpone cheese
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Meringue:

3 egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar

Garnish:

lemon zest for garnish (optional)
powdered sugar for dusting

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Instructions

Cannoli Filling: In a bowl, mix lemon curd, ricotta, mascarpone, powdered sugar, and vanilla until smooth. Refrigerate for 30 minutes.
Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Assembly: Pipe lemon filling into cannoli shells. Top with meringue. Torch meringue until golden. Garnish with lemon zest and powdered sugar.

Notes

Drain ricotta thoroughly to prevent watery filling.
Assemble just before serving for crispy shells.
Use pasteurized egg whites for safety.