Easy Lemon Meringue Cannoli (Printable View)
Crispy shells meet zesty lemon cream and fluffy toasted meringue for a delightful Italian-inspired twist.
# What You 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.
02 - In a separate bowl, whip heavy cream with electric mixer until stiff peaks form. Gently fold whipped cream into ricotta mixture until fully incorporated.
03 - Transfer lemon cream filling to a piping bag. Pipe filling evenly into both ends of each cannoli shell, ensuring shells are completely filled.
04 - Beat egg whites and cream of tartar with electric mixer until soft peaks form. Gradually add sugar while beating, continuing until stiff, glossy peaks form. Mix in vanilla extract.
05 - Spoon or pipe meringue onto filled ends of each cannoli, creating a decorative swirl or dollop.
06 - Using kitchen torch, lightly toast meringue until golden brown. Alternative: place cannoli on baking sheet and broil for 1–2 minutes, watching closely to prevent burning.
07 - Serve cannoli immediately while shells remain crisp for best texture and flavor experience.
# Expert Advice:
01 -
- The combination of tangy lemon cream and pillowy toasted meringue creates something magical that nobody expects
- Store bought shells mean you can focus entirely on the fun part, the filling and that dramatic torch moment
02 -
- Fill the cannoli right before serving. Even 30 minutes can make the shells lose their signature crunch.
- Keep the meringue away from the refrigerator. Cold humidity makes it weep and turn sticky.
03 -
- Set your ricotta in a sieve over a bowl the night before to drain thoroughly
- Warm your mixing bowl with hot water before whipping egg whites, then dry completely