Lemon Meringue Pie Cannolis
A delightful fusion dessert combining the crisp crunch of Italian cannoli shells with the bright, tangy flavors of classic lemon meringue pie. Filled with a luscious blend of lemon curd, whipped meringue, and creamy ricotta or mascarpone, these cannolis offer a perfect balance of sweet, tart, and creamy textures. Ideal for special occasions or whenever you crave a fresh twist on a beloved classic.
Equipment
- Cannoli tubes or forms (metal or silicone)
- Deep fryer or heavy-bottomed pan (for frying shells) or baking sheet (for baked shells)
- Mixing bowls
- Electric mixer or stand mixer
- Saucepan (for lemon curd)
- Zester and citrus juicer
- Piping bags with large round tip
- Fine mesh strainer (optional, for smoothing lemon curd)
- Cooling rack
- Cheesecloth or fine strainer (for draining ricotta)
Ingredients
For the Cannoli Shells:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- 3 tbsp unsalted butter, chilled and diced
- ½ cup dry white wine (or substitute with water)
- 1 egg white (for sealing edges)
- Vegetable oil (for frying) or baking spray/oil (for baked shells)
- Zest of 1 lemon (optional)
For the Lemon Curd:
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (about 2–3 lemons)
- Zest of 2 lemons
- 4 tbsp unsalted butter, cubed
For the Filling:
- 1 cup ricotta cheese, well drained (or mascarpone)
- ½ cup whipped meringue (prepared from 2 egg whites and ¼ cup sugar)
- ½ cup chilled lemon curd
- 1 tsp vanilla extract
- Optional: ¼ tsp almond extract
- Powdered sugar (for dusting)
- Chopped pistachios, toasted coconut, or crushed graham crackers (for garnish)
Instructions
Prepare the Cannoli Shells:
- Mix flour, sugar, salt, and lemon zest in a bowl.Cut in chilled butter until mixture resembles coarse crumbs.Gradually add wine (or water) and knead into a smooth dough. Wrap and chill for 30 minutes.Roll out dough thinly, cut into circles or ovals, wrap around cannoli tubes sealing edges with egg white.Fry in hot oil (350°F) until golden, about 2–3 minutes, or bake at 375°F for 12–15 minutes until crisp. Cool completely and gently remove tubes.
Make the Lemon Curd:
- Whisk eggs, sugar, lemon juice, and zest in a saucepan over low heat.Cook gently, stirring constantly until thickened (about 8–10 minutes).Remove from heat, stir in butter until melted. Strain if desired. Chill.
Prepare the Meringue:
- Beat egg whites and cream of tartar until soft peaks form.Gradually add sugar and continue beating until stiff peaks form.
Prepare the Filling:
- Drain ricotta well.Fold lemon curd and whipped meringue gently into the ricotta with vanilla and almond extract.
Fill the Cannolis:
- Transfer filling to a piping bag.Pipe filling into each shell from both ends until full.
Garnish and Serve:
- Dust with powdered sugar and sprinkle with chopped pistachios, toasted coconut, or crushed graham crackers. Serve immediately.
Notes
- Drain Ricotta Well: To avoid watery filling, drain ricotta overnight in cheesecloth or a fine sieve.
- Meringue Stability: Use cream of tartar and fresh eggs for best meringue results.
- Shell Storage: Keep shells airtight and separate from filling to maintain crispness.
- Vegan Options: Substitute coconut cream for ricotta and aquafaba for meringue.
- Filling Variations: Add fresh berries or mini chocolate chips for texture and flavor twists.
- Food Safety: Use pasteurized eggs for meringue if concerned about raw egg whites.
- Make-Ahead: Lemon curd and shells can be prepared ahead; fill cannolis just before serving.