Easy Lemon Meringue Cannoli (Print Version)
Crispy shells meet zesty lemon cream and fluffy toasted meringue in this delightful Italian dessert.
# 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
# Directions:
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 overflowing.
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 a decorative swirl or dollop that covers the opening completely.
06 - Using a kitchen torch, lightly toast the meringue until golden brown, moving the flame 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 for maximum crispness. The shells will begin to soften if filled too far in advance.
# Expert Tips:
01 -
- The crispy shell against pillowy meringue creates the most incredible texture contrast
- Lemon cuts through the rich ricotta making each bite feel light and fresh
- They look impressively fancy but come together in under an hour
02 -
- Fill the shells within 30 minutes of serving or they lose their signature crunch
- The meringue weeps if it sits too long so toast right before serving
- A kitchen torch gives you that toasted marshmallow flavor broiling just gives color
03 -
- Room temperature ingredients prevent seizing and help everything incorporate smoothly
- A glass or metal bowl whips egg whites better than plastic which can retain hidden oils