Lemon Meringue Cannolicrispy, creamy, dreamy
Alright, friends, buckle up because I’m about to introduce you to a dessert that’s basically a party in your mouth! Imagine the crisp, flaky bite of a cannoli shell, filled with zesty, tangy lemon cream, then topped with fluffy, toasty meringue that melts on your tongue like a cloud. Sounds like a crazy combo? It works like a charm! I stumbled upon this magical fusion after mixing up a little kitchen curiosity and a lot of sweet tooth cravings—trust me, you’ll want to have your mixer and double boiler ready because this is dessert done right. Now, let’s dive into a recipe that’s crispy, creamy, and downright dreamy all at once!
Quick Facts
- Yield: Serves 6
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 12 cannoli shells (store-bought or homemade)
- 1 cup ricotta cheese, drained well
- 1/2 cup mascarpone cheese
- 3/4 cup powdered sugar, sifted
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
For the Meringue Topping:
- 3 large egg whites, room temperature
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- Pinch of salt
How I Make It
Step 1:
Start by mixing your ricotta and mascarpone cheeses in a bowl until smooth. Add in the powdered sugar, lemon zest, lemon juice, and vanilla extract. Give it a good whisk until the filling is creamy and zippy. Pro tip: Make sure your ricotta is well-drained to avoid a watery filling!
Step 2:
Now for the meringue—grab a clean, dry bowl and whip the egg whites with cream of tartar and salt at medium speed. Once they start to foam, slowly add the granulated sugar and crank up to high. Keep beating until you get stiff, glossy peaks. This will give your topping that perfect cloud-like texture.
Step 3:
Carefully fold about a third of the meringue into the cream cheese lemon filling to lighten it up, then fold in the rest gently so you keep all that airy fluff.
Step 4:
Using a piping bag or a spoon, fill each cannoli shell generously with the lemon meringue cream. Don’t worry about being too neat — this is an indulgent treat!
Step 5:
Once filled, you can use a kitchen torch to lightly brown the meringue peaks. If you don’t have one, pop the filled cannolis under a broiler for 30 seconds—but watch them like a hawk!
Step 6:
Serve immediately for best texture—crispy shells and fluffy, creamy filling. If you need to wait, keep them refrigerated but fill shells just before serving to avoid sogginess.
Variations & Tips
- Swap lemon zest for orange or lime for a different citrus twist.
- Add a tablespoon of limoncello to the filling for an adult-only version.
- Try folding in finely chopped pistachios for a subtle crunch inside the cream.
- If worried about raw egg whites, use pasteurized egg whites or make a Swiss meringue.
- For a lighter shell, dust cannoli with powdered sugar before filling.
How I Like to Serve It
I love bringing these out during spring brunches when everything is fresh and bright. They’re a showstopper at summer picnics or festive dinner parties, especially when paired with a chilled glass of Prosecco. And honestly, they’re just perfect for any moment that needs a little extra sunshine—and a lot of sweet smiles.
Notes
- Store unfilled cannoli shells at room temperature in an airtight container to keep them crisp.
- Filling can be refrigerated for up to 24 hours; fill just before serving to avoid sogginess.
Closing: This recipe is proof that the perfect crunch and creamy tang can play beautifully together—once you try it, it’s hard to go back to plain old dessert!