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
Scale
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
