Easy Lemon Meringue Cannoli (Printable)

Crispy shells meet zesty lemon cream and fluffy toasted meringue in this delightful Italian treat.

# 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.
02 - In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the ricotta mixture until fully incorporated.
03 - Transfer lemon cream filling to a piping bag. Pipe filling evenly into both ends of each cannoli shell, taking care not to overfill.
04 - Beat egg whites and cream of tartar with electric mixer until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Fold in vanilla extract.
05 - Spoon or pipe meringue onto filled ends of cannoli, creating decorative peaks.
06 - Using a kitchen torch, lightly toast meringue until golden brown. Alternatively, place cannoli on baking sheet and broil for 1-2 minutes, watching closely to prevent burning.
07 - Serve right away while shells remain crispy for best texture and flavor experience.

# Cooking Tips:

01 -
  • The way the crispy shell shatters when you bite into it, revealing that bright lemon cream inside
  • You get the drama of toasted meringue without spending hours at the stove
  • They look like you worked all day but come together in under 45 minutes
02 -
  • Fill these absolutely last, right before serving, because the moisture from the cream will turn crispy shells into soggy shells within 30 minutes
  • If your ricotta seems watery even after draining, wrap it in cheesecloth and let it drain for another hour in the refrigerator
  • The meringue won't hold its beautiful shape in humid weather, so save this recipe for dry days or serve immediately
03 -
  • Place your piping bag inside a tall glass and fold the edges over the rim before filling—it keeps everything tidy and prevents spills
  • If you don't have a piping bag, a zip-top bag with the corner snipped off works in a pinch

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