If you’re looking to impress without stress, Lemon Meringue Pie Cannoli is about to become your new go-to showstopper. Imagine the zing of fresh lemons whipped into creamy ricotta, tucked into perfectly crisp cannoli shells, and crowned with toasted, cloud-like meringue. This dessert captures everything you love about classic lemon meringue pie and gives it a playful, Italian twist. It’s bright, tangy, and delightfully decadent—pretty much sunshine in dessert form. Whether you’re ending a dinner party on a high note or treating yourself on a lazy Sunday, Lemon Meringue Pie Cannoli brings life, flavor, and pure happiness to the table.
Ingredients You’ll Need
Every ingredient in this recipe works a little bit of magic, from creating rich texture to layering in bright flavor. With a handful of easily found ingredients, you’re setting yourself up for a spectacular treat—each one deserves a moment in the spotlight!
- Whole milk ricotta cheese: Delivers creamy richness to the filling, making every bite ultra-smooth and luscious.
- Lemon curd: Adds that irresistible, bold lemony punch—it’s the heart of the lemon meringue experience.
- Powdered sugar: Sweetens the filling just the right amount, dissolving easily for a silky texture.
- Vanilla extract: Rounds out the filling with warmth and complexity, accentuating both lemon and ricotta flavors.
- Fresh lemon zest: Infuses the filling and garnish with perky citrus aroma and extra spark.
- Prepared cannoli shells: Adds crunch; these ready-to-use shells keep things quick and ensure a perfect base every time.
- Egg whites: The secret to pillowy, glossy meringue—use fresh for best volume!
- Cream of tartar: Helps stabilize egg whites so your meringue is sturdy and fluffy.
- Granulated sugar: Makes your meringue sweet and shiny while supporting those iconic stiff peaks.
- Crushed graham crackers: Sprinkle on top for a sweet, crumbly nod to classic lemon meringue pie crust.
- Extra lemon zest: For a burst of citrusy color and fragrance right before serving.
How to Make Lemon Meringue Pie Cannoli
Step 1: Mix Up That Luscious Lemon Filling
In a medium bowl, combine your whole milk ricotta, lemon curd, powdered sugar, vanilla extract, and fresh lemon zest. Mix it until it’s luxuriously smooth and dreamy. This is where the magic starts: the zing from the lemon curd and zest wakes up the creamy ricotta, and the vanilla pulls everything together. Cover the bowl and pop it in the fridge for at least 30 minutes so the filling can firm up and flavors can fully marry. Trust me, a bit of patience here leads to a filling that pipes like a dream.
Step 2: Whip Up the Meringue
While the filling chills, let’s create that glorious meringue! In a clean, dry bowl, start beating the egg whites with the cream of tartar on medium speed. You’re aiming for soft peaks that just hold their shape. Once you’re there, gradually sprinkle in granulated sugar and keep beating. Soon, you’ll have stiff, shiny peaks that look like edible clouds—the perfect crown for your Lemon Meringue Pie Cannoli.
Step 3: Fill Those Cannoli Shells
When your ricotta mixture is chilled and slightly thickened, it’s showtime. Using a piping bag (or even a zip-top bag with a corner snipped off), pipe the lemony ricotta filling into the cannoli shells, filling both ends generously. If you don’t have a piping bag, a small spoon will do the trick—just get that gorgeous filling in there.
Step 4: Top with Toasted Meringue
Add a generous swirl or big dollop of that glossy meringue to each filled cannoli. Now for the best part: use a kitchen torch to gently toast the meringue until it turns golden and caramelized at the tips. The contrast between the cool filling and warm, toasty meringue is divine, and the visual drama will have everyone’s attention!
Step 5: Finish and Garnish
Just before serving, sprinkle your Lemon Meringue Pie Cannoli with crushed graham crackers for sweet crunch, plus a final flourish of lemon zest for brightness and visual pop. Bring them straight to the table—crisp, creamy, tangy, and as stunning as they are delicious.
How to Serve Lemon Meringue Pie Cannoli
Garnishes
An artful garnish takes your Lemon Meringue Pie Cannoli from “wow” to “whoa!” A handful of crushed graham crackers gives a nostalgic pie vibe and golden hue, while a sprinkle of fresh lemon zest invites every guest to dive in with their eyes first. If you’re feeling playful, add a candied lemon twist on top for a bakery-inspired flourish.
Side Dishes
This dessert really shines on its own, but if you want to create a memorable spread, pair your Lemon Meringue Pie Cannoli with a bowl of fresh berries or a light fruit salad. They balance the richness beautifully. For a more decadent experience, serve alongside espresso or strong coffee for a true Italian-American treat.
Creative Ways to Present
Presentation is half the excitement! Arrange cannoli on a vintage platter, dust with extra powdered sugar, or serve each one on an individual dessert plate with a swipe of lemon curd. Mini versions make for cute finger food at parties, while full-sized cannoli steal the spotlight at the dinner table every time.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Lemon Meringue Pie Cannoli (lucky you!), store them in an airtight container in the fridge. The shells may soften a bit overnight, but the flavors will be just as wonderful the next day.
Freezing
You can freeze the lemon ricotta filling and meringue separately for up to a month. Transfer the components to airtight containers, thaw in the fridge, and assemble fresh cannoli shells just before serving for best results. Freezing the filled shells isn’t recommended, as the texture can suffer.
Reheating
These cannoli are best enjoyed fresh, but if you want to revive the meringue’s texture, you can briefly torch the tops again after refrigeration. Avoid microwaving, as that will melt the filling and compromise the delicious crunch of the shells.
FAQs
Can I make Lemon Meringue Pie Cannoli without a kitchen torch?
Absolutely! If you don’t have a torch, pop the meringue-topped cannoli under your oven’s broiler for just a few seconds. Keep a close eye; they toast very quickly!
What’s the best way to prevent soggy shells?
Fill the cannoli shells just before serving. You can keep the filling and meringue ready in advance, then assemble everything at the last moment for that perfect crunch.
Can I use store-bought lemon curd?
Yes, store-bought lemon curd works great here and makes the prep even quicker. If you have homemade on hand, it’s a lovely upgrade, but not a must.
Is it okay to use part-skim ricotta instead of whole milk?
Whole milk ricotta gives the creamiest, richest flavor, but you can use part-skim if you prefer a lighter texture. Just be sure to drain off any excess liquid before mixing.
How do I get the smoothest cannoli filling?
For ultra-smooth filling, strain your ricotta through cheesecloth before mixing. It’s an extra step, but it makes your Lemon Meringue Pie Cannoli filling wonderfully silky.
Final Thoughts
Every bite of Lemon Meringue Pie Cannoli is like a little vacation—a burst of sunshine, a crunch of tradition, and a finish that leaves everyone asking for seconds. Don’t be surprised if this dessert becomes your new signature! Dive in, get a little messy, and let your kitchen be filled with laughter and lemony joy.
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Lemon Meringue Pie Cannoli Recipe
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 6 cannoli
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the delightful fusion of tangy lemon meringue pie and the classic Italian cannoli with these Lemon Meringue Pie Cannoli. A creamy lemon ricotta filling encased in crispy cannoli shells, topped with fluffy meringue, and garnished with graham crackers – a perfect dessert treat!
Ingredients
Ricotta Filling:
- 1 cup whole milk ricotta cheese
- 1/2 cup lemon curd
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
Other Ingredients:
- 6 prepared cannoli shells
- 1/2 cup egg whites (about 4 large eggs)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- Crushed graham crackers for garnish
- Extra lemon zest for garnish
Instructions
- Ricotta Filling: In a medium bowl, mix ricotta cheese, lemon curd, powdered sugar, vanilla extract, and lemon zest 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: Fill cannoli shells with lemon ricotta mixture. Top with meringue. Torch lightly. Garnish with graham crackers and lemon zest.
- Serve immediately.
Notes
- If you prefer a smoother filling, strain the ricotta through cheesecloth before mixing.
- Fill cannoli just before serving to prevent shells from becoming soggy.
Nutrition
- Serving Size: 1 cannoli
- Calories: 220
- Sugar: 18g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
