Easy Lemon Meringue Cannoli (Printable)

Crispy shells filled with tangy lemon cream and topped with golden toasted meringue for a perfect Italian dessert.

# What You Need:

→ Cannoli Shells

01 - 8 store-bought cannoli shells

→ Lemon Cream Filling

02 - 1 cup (240 g) ricotta cheese, drained
03 - 1/2 cup (120 ml) heavy cream
04 - 1/4 cup (50 g) 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 (50 g) granulated sugar
11 - 1/4 teaspoon cream of tartar
12 - 1/2 teaspoon vanilla extract

# How-To Steps:

01 - Combine ricotta, sugar, lemon zest, lemon juice, vanilla, and salt in a mixing bowl. Beat until completely smooth and creamy.
02 - Whip heavy cream in a separate bowl until stiff peaks form. Gently fold whipped cream into the ricotta mixture until fully incorporated and uniform.
03 - Transfer lemon cream filling to a piping bag. Pipe filling evenly into both ends of each cannoli shell, ensuring shells are completely filled.
04 - Beat egg whites and cream of tartar with electric mixer until soft peaks form. Gradually add sugar while beating, continuing until stiff, glossy peaks form. Fold in vanilla extract.
05 - Spoon or pipe meringue onto the filled ends of each cannoli, covering the exposed cream filling completely.
06 - Use kitchen torch to lightly toast meringue until golden brown. Alternative: place cannoli on baking sheet and broil for 1-2 minutes, watching closely to prevent burning.
07 - Serve right away for optimal texture and shell crispness. Filling causes shells to soften over time.

# Helpful Tips:

01 -
  • The lemon cream cuts through the rich shells leaving you wanting just one more
  • That toasted meringue topping makes everyone feel like a pastry chef
  • You can prep everything ahead and assemble in under ten minutes
02 -
  • Fill the cannoli immediately before serving or the shells will lose their signature crunch
  • The meringue starts to weep after an hour, so torch it right before you're ready to eat
  • A kitchen torch gives you the most control, but watch it like a hawk under the broiler
03 -
  • Roll the filled ends of the cannoli in crushed pistachios before adding the meringue for extra texture
  • If your ricotta seems watery, drain it in a cheesecloth-lined sieve for at least two hours

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