Lemon Meringue Pie Cannoli Recipe
Indulge in the delightful fusion of lemon meringue pie and traditional cannoli with these Lemon Meringue Pie Cannoli. A sweet and tangy lemon filling encased in crispy cannoli shells, topped with fluffy meringue, creates a perfect dessert treat.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 12 cannoli 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Units
Scale
Cannoli Filling:
- 12 cannoli shells (store-bought or homemade)
- 1 cup whole milk ricotta cheese (drained)
- 1/2 cup mascarpone cheese
- 1/2 cup lemon curd
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Meringue Topping:
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Filling: Combine ricotta, mascarpone, lemon curd, powdered sugar, lemon zest, and vanilla. Chill for 15–20 minutes.
- Whip Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beat until stiff peaks form. Add vanilla.
- Fill Cannoli: Pipe lemon filling into shells. Top with meringue. Torch meringue until golden brown.
- Serve: Enjoy immediately or refrigerate until ready to serve.
Notes
- For a shortcut, use pre-made lemon curd and cannoli shells.
- Fill cannoli just before serving to prevent sogginess.
- Garnish with extra lemon zest or crushed graham crackers for added flavor.
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 14g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 35mg
