Lemon Meringue Pie Cannolis

Bright citrusy lemon meringue pie cannolis are everything I crave when I want a showstopper dessert that still feels homemade and inviting Perfect for impressing guests or treating your family these cannolis layer creamy lemon ricotta filling and fluffy toasted meringue into a crisp shell The first time I made these for a spring brunch my sister called them unforgettable and they instantly earned a spot in our dessert rotation

Light tangy and creamy these cannolis are such a hit at gatherings that I have to hide a few just to make sure everyone gets one My kids love helping swirl on the meringue

Gather Your Ingredients

• Cannoli shells: provide the signature crunch look for shells with a golden color and crisp feel avoid overly dark or soft shells for best results
• Ricotta cheese: offers a creamy base be sure to choose full fat and drain well for the thickest richest texture
• Lemon curd: brings that punchy citrus flavor use store bought for ease or homemade for extra brightness and control over sweetness
• Powdered sugar: sweetens the filling without grittiness sift it first for the smoothest blend
• Egg whites: are the pillar of a lofty meringue use fresh eggs with no trace of yolk for best volume
• Granulated sugar: gives the meringue its glossy structure superfine is ideal but regular works too

How to Make It

Prepare the Ricotta Filling:

Combine well drained ricotta cheese and powdered sugar in a medium bowl Mix vigorously until the mixture is completely smooth and lump free A handheld mixer speeds things up Aim for a blend that is creamy but not runny

Blend in Lemon Curd:

Gently fold the lemon curd into your ricotta mixture using a spatula Folding preserves the thickness and ensures no streaks for a bright yellow creamy filling

Make the Meringue:

In a clean grease free bowl whip egg whites with a mixer on medium speed until soft peaks appear Increase to medium high and add granulated sugar a tablespoon at a time Keep whipping until meringue is stiff shiny and holds peaks without slumping This ensures the topping will hold its shape

Fill and Top the Cannolis:

Either pipe or spoon lemon ricotta filling into the cannoli shells to avoid cracking go slowly and fill from both ends if possible Using a piping bag or spoon dollop meringue on top of each filled cannoli swirling for a pretty effect

Torch or Garnish:

If desired briefly toast the meringue with a kitchen torch waving the flame over the topping to brown the edges Garnish with lemon zest or a dusting of powdered sugar for extra flair

My favorite part is swirling the meringue on top I have photos of messy little hands and sugar dusted faces from the first time we made these together Even my picky eaters end up licking every last crumb

Flavor Boosters

Cannolis are best assembled just before serving to keep the shells crisp If you need to prep ahead fill the shells and store covered in the fridge for up to four hours Add meringue and torch just before serving The ricotta lemon filling stays fresh for two days in an airtight container Meringue does not hold well overnight

Serving Suggestions

Serve these with fresh berries or scatter edible flowers for a brunch worthy platter Lemon zest adds color and extra zing Vanilla ice cream on the side makes this even more decadent

Creative Twists

Swap mascarpone for ricotta for a richer result If you cannot find lemon curd use thick homemade lemon pudding in a pinch For dairy free try a vegan ricotta alternative and aquafaba meringue

This playful dessert always gets requested by my friends and family Whether as a brunch centerpiece or sweet surprise at the end of a meal these lemon meringue cannolis never last long on the table

Common Questions About This Recipe

→ How should I prep the ricotta for the filling?

Drain ricotta thoroughly using a cheesecloth or fine strainer to ensure a creamy, non-watery texture.

→ Can I toast the meringue topping?

Yes, you can torch the meringue lightly for a caramelized finish. Do this quickly and carefully to avoid burning.

→ How do I make stable meringue?

Whip egg whites to soft peaks, then gradually add sugar until stiff, glossy peaks form for best results.

→ What can I use for garnish?

Dust cannolis with lemon zest or powdered sugar for a vibrant finish and extra flavor.

→ How far in advance can I fill cannolis?

Fill cannoli shells just before serving to maintain crispness and prevent sogginess.