Lemon Meringue Pie Cannolis Recipe
Indulge in the delightful fusion of classic Italian cannolis and zesty lemon meringue pie with these Lemon Meringue Pie Cannolis. A luscious ricotta and mascarpone filling with lemon curd is piped into crispy cannoli shells and topped with a fluffy toasted meringue, creating a perfect blend of flavors and textures.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 12 cannolis 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Cannoli Filling:
- 12 cannoli shells
- 1 cup ricotta cheese (drained)
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar
- 1 teaspoon lemon zest
- 3/4 cup lemon curd
Meringue Topping:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- crushed graham crackers for garnish (optional)
Instructions
- Cannoli Filling: In a medium bowl, whisk together ricotta, mascarpone, powdered sugar, and lemon zest. Fold in lemon curd. Fill cannoli shells with the mixture.
- Meringue Topping: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form. Beat in vanilla. Pipe meringue onto cannolis and torch until golden. Garnish with graham crackers.
Notes
- Ensure ricotta is well-drained for a thicker filling.
- If no torch, broil meringue briefly, monitoring closely.
Nutrition
- Serving Size: 1 cannoli
- Calories: 220
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg
