If sunshine had a flavor, it would be these Zesty Lemon Meringue Pie Cannolis. Imagine all the nostalgic brightness of lemon meringue pie and the irresistible crunch of Italian cannoli, wrapped together into a dessert that’s lively, silky, and bursting with flavor in every bite. With a bright lemony cream, fluffy clouds of whipped filling, crisp shells, and playful meringue crumbles, this recipe hits all the right notes for a showstopping treat—no oven required! Perfect for summer or anytime you need a citrusy pick-me-up, Zesty Lemon Meringue Pie Cannolis are pure happiness in dessert form.
Ingredients You’ll Need
The ingredient list for Zesty Lemon Meringue Pie Cannolis is refreshingly short and sweet, but each component packs a punch and plays its part in creating the perfect texture, color, and flavor combo. Here’s why every element matters:
- Ricotta cheese (1 cup, well-drained): Ensures a creamy, luxurious filling that mimics classic cannoli texture.
- Lemon curd (1/2 cup): Packs in that zippy citrus flavor, creating the key lemony punch in the filling.
- Powdered sugar (1/4 cup): Sweetens the filling gently without making it grainy, for a smooth finish.
- Lemon zest (1 teaspoon): Adds aromatic oils and pure lemon vibrance that lifts the whole dessert.
- Vanilla extract (1/2 teaspoon): Rounds out the tartness and offers a soft, floral background.
- Heavy whipping cream (1/2 cup): Whips up light and airy, giving the filling its cloud-like texture.
- Cannoli shells (6): Store-bought or homemade, these bring crunch and that classic signature shape.
- Mini meringue cookies or meringue pieces (1/2 cup, crushed): Offer sweet, shattering bites that echo pie topping and add fun crunch.
- Powdered sugar (1 tablespoon, for dusting): Finishes each cannoli with a snowy, bakery-style flourish.
How to Make Zesty Lemon Meringue Pie Cannolis
Step 1: Prepare the Lemon Cannoli Filling
Start off by grabbing a medium bowl and combining the ricotta cheese, lemon curd, powdered sugar, lemon zest, and vanilla extract. Mix these together until you have a smooth, creamy, and vibrant base. This is where the main flavor magic happens: the lemon curd and zest team up for bright zesty notes, while ricotta keeps things luxuriously silky and just the right level of sweet.
Step 2: Whip the Cream
In a separate bowl, whip the heavy whipping cream until stiff peaks form. You want the cream to be fully whipped so it holds the filling together, making each bite as light and billowy as clouds. This extra step is what helps the filling feel special, not heavy or dense.
Step 3: Combine for Fluffy Perfection
Gently fold the whipped cream into your lemon ricotta mixture. Folding, rather than stirring, protects all those delicate air bubbles you just whipped in. The result is a fleecy, mousse-like filling that will fill your cannolis with pure joy. Don’t rush—slow, gentle movements are key!
Step 4: Fill the Cannoli Shells
Spoon the filling into a piping bag for neatness, then pipe generously into each cannoli shell, filling from both ends so the shell is packed with that zesty lemon meringue goodness. If you don’t have a piping bag, a zip-top bag with the corner snipped off works fine.
Step 5: Tuck in the Meringue Crunch
Grab your crushed mini meringue cookies or meringue pieces and gently press them into the exposed filling at both ends of each cannoli. This is the secret weapon—the sweet, crispy meringue echoes the classic pie topping and turns every bite into a party!
Step 6: Chill the Cannolis
Transfer the finished cannolis to the refrigerator and chill for at least 30 minutes. This helps the flavors meld and ensures the filling is set and perfectly cool when you take that first bite. If you used store-bought shells, chilling prevents them from getting soggy too quickly.
Step 7: Final Touches
Right before you’re ready to serve, give each cannoli a generous dusting of powdered sugar over the top. It’s that simple finish that makes them look straight out of a fancy bakery—and trust me, it tastes as lovely as it looks!
How to Serve Zesty Lemon Meringue Pie Cannolis
Garnishes
Go for a flourish by nestling a few extra mini meringues or curls of lemon zest on each plate, or even a candied lemon slice right in the center. These little touches not only add beauty but also bring added texture and pop to complement the Zesty Lemon Meringue Pie Cannolis.
Side Dishes
For a dessert course that dazzles, pair your cannolis with scoops of fresh berries or a light fruit salad. The tartness of raspberries or strawberries balances the creamy sweetness of the filling perfectly. A cup of strong espresso or herbal tea on the side completes the Italian-American vibe.
Creative Ways to Present
Try lining up your Zesty Lemon Meringue Pie Cannolis on a platter sprinkled with extra powdered sugar, or serve each cannoli nestled on a leaf of lemon balm. For a dinner party, arrange them standing on end in small glasses with a ribbon of lemon curd at the bottom—everyone gets an individual dessert that’s almost too pretty to eat!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra cannolis (a rare phenomenon, but anything can happen!), store them in the refrigerator in an air-tight container. They’ll stay tasty for up to 24 hours, though the shells may lose some crunch as they sit. For best texture, enjoy the Zesty Lemon Meringue Pie Cannolis the day they’re made.
Freezing
While the cannoli filling can be frozen on its own for up to one month, it’s best not to freeze fully assembled cannolis as the shells can get soggy once thawed. If prepping ahead, freeze the filling in a sealed container and pipe into fresh shells just before serving for the crispest crunch.
Reheating
Since these beauties are a no-bake dessert, reheating isn’t required! If the filling becomes too stiff after refrigeration, just let the cannolis sit at room temperature for ten minutes to bring back the luscious, mousse-like texture. Never microwave, as that would melt your carefully crafted filling.
FAQs
Can I make my own cannoli shells for this recipe?
Absolutely! Homemade cannoli shells will give your Zesty Lemon Meringue Pie Cannolis an artisanal touch. Just factor in the extra time needed for rolling and frying the dough, and be sure to let them cool completely before filling.
Is there a way to make these cannolis gluten free?
Yes, you can use gluten-free pre-made cannoli shells if available at your market, or try making your own at home with a trusted gluten-free flour blend. All of the filling ingredients for Zesty Lemon Meringue Pie Cannolis are naturally gluten-free.
What if I can’t find lemon curd?
If lemon curd isn’t available, you can make a quick batch by whisking together lemon juice, zest, sugar, eggs, and butter over gentle heat, or substitute with another citrus curd like lime or even passionfruit for a fun twist.
Can I add liquor to the filling?
Definitely! A splash of limoncello or lemon liqueur stirred into the filling brings even more zest and a sophisticated edge. Just a teaspoon or two is plenty—taste as you go for your preferred punch of flavor.
How far ahead can I prepare the filling?
The lemon ricotta filling can be made and refrigerated up to 48 hours ahead. When ready to serve, simply pipe it into your shells and finish with the meringue and powdered sugar for that just-filled freshness.
Final Thoughts
If you’re looking for a twist on tradition that’s as easy as it is impressive, you can’t do better than Zesty Lemon Meringue Pie Cannolis. They’re bright, creamy, and crunchy in every bite, and guaranteed to bring smiles to any table. Gather your friends, whip up a batch, and watch these disappear—it’s time to let your kitchen shine with the joy of citrus and the magic of cannoli!
Print
Zesty Lemon Meringue Pie Cannolis Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 cannolis
- Category: Dessert
- Method: No-bake
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Discover a delightful twist on traditional cannolis with these Zesty Lemon Meringue Pie Cannolis. A creamy lemon ricotta filling with a hint of vanilla and a fluffy whipped cream topping, all nestled in a crunchy cannoli shell and topped with crushed meringue cookies.
Ingredients
Filling:
- 1 cup ricotta cheese, well-drained
- 1/2 cup lemon curd
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Whipped Cream Topping:
- 1/2 cup heavy whipping cream
- 1/2 cup mini meringue cookies or meringue pieces, crushed
- 1 tablespoon powdered sugar (for dusting)
Additional:
- 6 cannoli shells
Instructions
- In a medium bowl, combine the ricotta cheese, lemon curd, powdered sugar, lemon zest, and vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon ricotta mixture until smooth and fluffy.
- Transfer the filling to a piping bag and fill each cannoli shell generously.
- Gently press crushed meringue cookies into the exposed filling at both ends of each cannoli.
- Refrigerate the filled cannolis for at least 30 minutes before serving.
- Just before serving, dust with powdered sugar.
Notes
- Use store-bought cannoli shells to save time, or make your own if preferred.
- For extra zing, stir in a splash of limoncello into the filling.
- Cannolis are best served within a few hours of filling to maintain crunch.
Nutrition
- Serving Size: 1 cannoli
- Calories: 230
- Sugar: 14g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg
