Lemon Meringue Pie Cannolis

Lemon Meringue Pie Cannolis

Ingredients:

12 cannoli shells
1 cup lemon curd (store-bought or homemade)
1 cup ricotta cheese, drained
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
3 egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
Lemon zest (optional for garnish)

Instructions:

In a medium bowl, combine the lemon curd and ricotta cheese. Mix until smooth and well combined.
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the lemon curd mixture until fully incorporated.
Fill a piping bag with the lemon curd mixture and pipe it into the cannoli shells. Set aside.
In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form.
Preheat your oven’s broiler.
Using a piping bag or a spoon, top each filled cannoli with a generous amount of meringue.
Place the cannolis on a baking sheet and broil for 1-2 minutes, or until the meringue is lightly browned. Watch closely to prevent burning.
Garnish with lemon zest, if desired. Serve immediately.
Prep Time: 25 minutes | Cooking Time: 2 minutes | Total Time: 27 minutes
Kcal: 220 kcal per serving | Servings: 12 cannolis