Easy Lemon Meringue Cannoli (Print Version)
Crispy shells filled with zesty lemon cream and topped with golden toasted meringue for a delightful Italian dessert twist.
# What You'll Need:
→ Cannoli Shells
01 - 8 store-bought cannoli shells
→ Lemon Cream Filling
02 - 1 cup ricotta cheese, drained
03 - 1/2 cup heavy cream
04 - 1/4 cup granulated sugar
05 - 1 tablespoon finely grated lemon zest
06 - 3 tablespoons fresh lemon juice
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt
→ Meringue Topping
09 - 2 large egg whites
10 - 1/4 cup granulated sugar
11 - 1/4 teaspoon cream of tartar
12 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Combine ricotta, sugar, lemon zest, lemon juice, vanilla, and salt in a mixing bowl. Beat until completely smooth and creamy, ensuring no lumps remain.
02 - In a separate chilled bowl, whip heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until fully incorporated and uniform.
03 - Transfer the lemon cream filling to a piping bag fitted with a large tip. Pipe the filling evenly into both ends of each cannoli shell, filling completely but not overstuffing.
04 - Beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually increase speed to high and add sugar one tablespoon at a time, beating until stiff, glossy peaks form. Fold in vanilla extract.
05 - Spoon or pipe the meringue onto the filled ends of each cannoli, creating decorative peaks and swirls.
06 - Using a kitchen torch, lightly toast the meringue until golden brown, moving the torch constantly to prevent burning. Alternatively, place cannoli on a baking sheet and broil for 1-2 minutes, watching closely.
07 - Arrange cannoli on a serving platter and serve immediately while shells remain crisp and meringue is lightly toasted.
# Expert Tips:
01 -
- The contrast between crispy shells, cool lemon cream, and warm toasted meringue is absolutely addictive
- These come together in under an hour but taste like you spent all day in the kitchen
- Everyone assumes they are impossible to make until they see how simple it actually is
02 -
- Fill the cannoli right before serving or the shells will get soggy, I learned this the hard way at a potluck
- Watch the meringue like a hawk under the broiler, it goes from golden to burned in seconds
03 -
- Drain your ricotta in a fine-mesh sieve for at least 30 minutes to prevent watery filling
- Grate your lemon zest before juicing the lemon, it is much harder to zest a squeezed lemon