Cannoli Shells: 12 store-bought cannoli shells Lemon Filling: 1 cup ricotta cheese 1 cup mascarpone cheese 1 cup powdered sugar 1 teaspoon vanilla extract 1 tablespoon lemon zest 2 tablespoons lemon juice Meringue Topping: 3 egg whites 1/4 teaspoon cream of tartar 1/2 cup granulated sugar 1/2 teaspoon vanilla extract Lemon Curd (optional for drizzle): 1/2 cup lemon curd (store-bought or homemade)
Directions:
Prepare the Lemon Filling:
In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice. Mix until smooth and well combined. Refrigerate the filling while you prepare the meringue topping.
Prepare the Meringue Topping:
In a clean, dry mixing bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Beat in the vanilla extract.
Fill the Cannoli Shells:
Using a pastry bag or a spoon, fill the store-bought cannoli shells with the chilled lemon filling.
Top with Meringue:
Pipe or spoon the meringue topping onto the filled cannoli shells, creating a decorative swirl or peak on each cannoli.
Brown the Meringue:
Use a kitchen torch to lightly brown the meringue peaks, or place the filled and topped cannolis under the broiler for 1-2 minutes until the meringue is golden brown. Watch closely to prevent burning.
Optional Drizzle:
If desired, drizzle the cannolis with lemon curd for an extra burst of lemon flavor.
Serve:
Serve the Lemon Meringue Pie Cannolis immediately for the best texture and flavor.
Enjoy your delightful and tangy treat! Prep Time: 20 minutes | Cooking Time: 5 minutes | Total Time: 25 minutes
Kcal: 300 kcal per cannoli | Servings: 12 cannolis
