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
Scale
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
