Description: This recipe reimagines the classic lemon meringue pie into a delightful, handheld treat. Crispy cannoli shells are filled with a tangy lemon curd and ricotta mixture, then topped with a cloud of toasted meringue, offering a perfect balance of textures and flavors.
Why You Will Love This Recipe: Imagine the bright, zesty flavors of lemon meringue pie condensed into a single, satisfying bite. The crispy cannoli shell provides a delightful contrast to the creamy, tangy filling and the sweet, airy meringue. This recipe is surprisingly easy to make, uses readily available ingredients, and offers a stunning presentation that’s sure to impress your family and friends. It’s a unique twist on a beloved dessert, perfect for parties, special occasions, or simply a delightful weekend treat. The combination of sweet, tart, and creamy creates an unforgettable taste experience that’s both comforting and exciting.
Introduction
Lemon meringue pie holds a special place in many hearts, evoking memories of cozy kitchens and comforting desserts. This recipe takes that nostalgic favorite and transforms it into an elegant and convenient treat: Lemon Meringue Pie Cannoli. Cannoli, traditionally filled with sweet ricotta, get a vibrant makeover with a creamy, tangy lemon curd filling. The crowning glory is a fluffy, toasted meringue, reminiscent of the pie’s signature topping. This recipe is a symphony of textures and flavors, offering a delightful surprise in every bite. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding, guaranteed to elevate your dessert game. From the satisfying crunch of the shell to the smooth, tangy filling and the sweet, pillowy meringue, these cannoli offer a complete sensory experience. These Lemon Meringue Pie Cannoli are not only delicious but also visually appealing, making them a perfect dessert for special occasions, parties, or even a luxurious afternoon treat.
Ingredients:
- 12 cannoli shells (store-bought or homemade): The foundation of our dessert. Store-bought shells are convenient, but homemade shells offer a superior level of freshness and crispness. Look for good quality shells that are not overly brittle. If making your own, ensure they are thoroughly cooled before filling.
- 1 cup lemon curd (store-bought or homemade): This provides the signature lemon flavor. Store-bought lemon curd is a great time-saver, but homemade curd allows you to control the sweetness and tartness levels. When using store-bought, opt for a brand with a bright, natural lemon flavor. If making your own, use fresh lemon juice and zest for the best results.
- 1 cup ricotta cheese: This adds creaminess and balances the tartness of the lemon curd. Use whole milk ricotta for the richest flavor and texture. Make sure to drain the ricotta well to remove any excess moisture, which will prevent the filling from becoming soggy. You can wrap the ricotta in cheesecloth and gently squeeze out the liquid.
- 1/2 cup powdered sugar: This sweetens the filling and helps to stabilize it. Sift the powdered sugar before adding it to the ricotta and lemon curd to prevent lumps.
- 1 teaspoon lemon zest: Enhances the lemon flavor and adds a bright aroma. Use a microplane zester to grate the zest finely, avoiding the bitter white pith.
- 2 egg whites: The base of our meringue topping. Use fresh, room-temperature egg whites for the best volume and stability. Make sure there are no traces of yolk in the whites, as this can prevent them from whipping properly.
- 1/4 cup granulated sugar: Sweetens and stabilizes the meringue. Use fine granulated sugar for a smoother meringue.
- 1/4 teaspoon cream of tartar: Helps to stabilize the egg whites and create a firm, glossy meringue.
- 1/2 teaspoon vanilla extract: Adds a touch of warmth and enhances the overall flavor. Use pure vanilla extract for the best flavor.
Preparation:
Step 1: Prepare the Lemon Filling:
In a medium bowl, gently combine the lemon curd, well-drained ricotta cheese, sifted powdered sugar, and lemon zest. Use a rubber spatula to mix until smooth and creamy. Avoid overmixing, as this can make the ricotta cheese watery. Once combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to a few hours, to allow the filling to chill and firm up slightly. Chilling the filling is crucial for preventing the cannoli shells from becoming soggy.
Step 2: Make the Meringue Topping:
In a large, clean, and grease-free mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form. This usually takes a few minutes. Soft peaks are formed when the whites hold their shape but the tips curl over slightly.
Step 3:
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on medium-high speed. Make sure each spoonful of sugar is fully incorporated before adding the next. Continue beating until stiff, glossy peaks form. Stiff peaks are formed when the whites stand straight up and hold their shape firmly. The meringue should be smooth and glossy, not grainy.
Step 4:
Once the meringue has reached stiff peaks, gently fold in the vanilla extract using a rubber spatula. Be careful not to deflate the meringue. The vanilla extract adds a subtle warmth and enhances the overall flavor profile.
Step 5: Assemble the Cannoli:
Remove the chilled lemon filling from the refrigerator. Fit a piping bag with a large round or star tip. Fill the piping bag with the chilled lemon filling. Carefully pipe the filling into each cannoli shell from both ends, filling them completely. Avoid overfilling the shells, as this can cause them to crack.
Step 6: Add the Meringue Topping:
Fit a separate piping bag with a decorative tip of your choice (such as a star or ribbon tip). Fill the piping bag with the meringue topping. Pipe the meringue over the lemon filling in each cannoli shell, creating a beautiful and eye-catching design. You can get creative with the meringue topping, using different piping techniques to achieve different effects.
Step 7: Toast the Meringue:
Preheat your oven broiler to high. Place the filled cannoli on a baking sheet lined with parchment paper or foil. Broil for 1-2 minutes, or until the meringue is lightly browned and toasted. Watch carefully to avoid burning, as the meringue can brown quickly under the broiler. Alternatively, you can use a kitchen torch to toast the meringue, which allows for more precise control over the browning.
Step 8: Serve and Enjoy:
Once toasted, carefully remove the baking sheet from the oven and let the Lemon Meringue Pie Cannoli cool slightly before serving. The cannoli are best enjoyed immediately, as the shells can become soggy over time.
COOKING Rating: Intermediate
Serving Suggestions:
- Serve the Lemon Meringue Pie Cannoli as a delightful dessert at parties, gatherings, or special occasions.
- Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Dust them with powdered sugar or sprinkle with lemon zest for a beautiful presentation.
- Serve alongside a cup of coffee or tea for a perfect afternoon treat.
- Offer a selection of other cannoli flavors for a diverse dessert platter.
Tips:
- Drain the ricotta cheese thoroughly to prevent the filling from becoming soggy.
- Use fresh, room-temperature egg whites for the best meringue volume and stability.
- Avoid overmixing the filling, as this can make the ricotta cheese watery.
- Watch the meringue carefully under the broiler to prevent burning.
- Fill the cannoli shells just before serving to maintain their crispness.
- For a more intense lemon flavor, add a few drops of lemon extract to the filling.
- If you don’t have a piping bag, you can use a resealable plastic bag with the corner snipped off.
- To make the meringue even more stable, you can use the Swiss meringue method, which involves cooking the egg whites and sugar over a double boiler before whipping them.
Prep Time: 30 minutes
Cook Time: 2 minutes
Total Time: 32 minutes
Nutritional Information: (Approximate, per cannoli)
Calories: 250-300 Protein: 5g Sodium: 50-75mg
Conclusion
These Lemon Meringue Pie Cannoli are a testament to the versatility of classic desserts. By combining the beloved flavors of lemon meringue pie with the traditional Italian cannoli, we’ve created a unique and unforgettable treat. The tangy lemon curd filling, the creamy ricotta cheese, and the sweet, toasted meringue come together in perfect harmony, offering a symphony of textures and flavors that will tantalize your taste buds. Whether you’re looking for a show-stopping dessert for a special occasion or simply a delightful treat to brighten your day, these Lemon Meringue Pie Cannoli are sure to impress. This recipe is a fun and creative way to explore your culinary skills and create something truly extraordinary. So go ahead, embrace your inner pastry chef and whip up a batch of these delectable cannoli. Your friends and family will thank you!
Questions and Answers About This Recipe:
Q1: Can I use store-bought cannoli shells for this recipe?
A: Absolutely! Store-bought cannoli shells are a convenient and time-saving option for this recipe. Look for good quality shells that are not overly brittle and have a pleasant flavor. Make sure to store them in an airtight container until you’re ready to use them to maintain their crispness. While homemade shells offer a superior level of freshness and crispness, store-bought shells are perfectly acceptable and will still yield delicious results.
Q2: How can I prevent the cannoli shells from becoming soggy?
A: Preventing soggy cannoli shells is crucial for ensuring a delightful eating experience. The key is to fill the shells just before serving. The lemon curd filling, while delicious, contains moisture that can seep into the shells over time. Chilling the filling beforehand also helps to slow down the rate at which the shells become soggy. If you need to prepare the filling in advance, store it separately from the shells and only fill them right before you’re ready to serve. Another trick is to brush the inside of the shells with melted chocolate before filling them, which creates a moisture barrier.
Q3: Can I make the lemon curd from scratch instead of using store-bought?
A: Yes, absolutely! Making lemon curd from scratch is a fantastic way to control the sweetness and tartness levels and ensure a vibrant, fresh lemon flavor. Homemade lemon curd is relatively easy to make, requiring just a few simple ingredients like lemon juice, lemon zest, sugar, eggs, and butter. There are many excellent lemon curd recipes available online, so feel free to choose one that suits your preferences. Just make sure to allow the lemon curd to cool completely before incorporating it into the ricotta cheese mixture.
Q4: Is there a substitute for cream of tartar in the meringue?
A: While cream of tartar is the most common ingredient used to stabilize egg whites in meringue, there are a few substitutes you can use if you don’t have any on hand. Lemon juice or white vinegar can both be used as a 1:1 replacement for cream of tartar. These acidic ingredients help to denature the egg whites, creating a more stable and voluminous meringue. However, keep in mind that using lemon juice or white vinegar may slightly alter the flavor of the meringue, so adjust the amount accordingly to your taste preferences.
Q5: How long can I store leftover Lemon Meringue Pie Cannoli?
A: Unfortunately, Lemon Meringue Pie Cannoli are best enjoyed immediately after assembly due to the risk of the shells becoming soggy. If you do have leftovers, store them in an airtight container in the refrigerator. However, be aware that the shells will likely lose some of their crispness. It’s best to fill only as many cannoli as you plan to serve immediately to ensure the best quality and texture. The remaining lemon curd filling and meringue can be stored separately in the refrigerator for a few days and used to fill more cannoli later.
