Lemon Meringue Pie Cannolis (Print-Friendly Version)
Crispy cannolis filled with lemony ricotta and topped with fluffy, torched meringue for a zesty twist.
# Ingredients You’ll Need:
→ Cannoli Shells
01 -
12 prepared cannoli shells
→ Filling
02 -
1 cup ricotta cheese, well drained
03 -
1 cup lemon curd
04 -
1/2 cup powdered sugar
→ Meringue Topping
05 -
3 large egg whites
06 -
1/2 cup granulated sugar
# How to Make It:
01 -
Combine ricotta cheese and powdered sugar in a bowl, mixing until completely smooth.
02 -
Gently fold lemon curd into the ricotta mixture until well blended and creamy.
03 -
Whip egg whites in a clean bowl until soft peaks form. Gradually add granulated sugar and continue whipping until stiff, glossy peaks are achieved.
04 -
Fill each cannoli shell with the lemon-ricotta mixture, then pipe or dollop meringue on top of each filled shell.
05 -
Torch the meringue briefly if desired, being careful not to burn. Optionally, garnish with lemon zest or a light dusting of powdered sugar. Serve immediately.
# Extra Suggestions:
01 -
Ensure ricotta is thoroughly drained using cheesecloth or a fine-mesh strainer for optimal texture.
02 -
Serve the assembled cannolis promptly to maintain shell crispness.
03 -
Handle torching quickly and with caution for a lightly caramelized finish.