Oh my goodness, let me tell you about my latest obsession: zesty lemon meringue pie cannolis! Imagine the classic flavors of lemon meringue pie, but all wrapped up in a crispy, crunchy cannoli shell. It’s like a party in your mouth! I’ve always been a fan of experimenting in the kitchen, and this delightful twist has quickly become one of my favorite desserts to whip up. The bright, tangy lemon filling pairs perfectly with that fluffy meringue topping, and trust me, it feels like sunshine on a plate. Whenever I make these, they disappear in no time, and everyone is always asking for the recipe. So, let’s dive into this fun, flavorful adventure together!
Ingredients
- 12 cannoli shells
- 1 cup ricotta cheese, softened
- 1 cup powdered sugar
- 1/2 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 1 teaspoon vanilla extract
- 3 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
How to Prepare Zesty Lemon Meringue Pie Cannolis
Alright, let’s get down to the fun part! Making these zesty lemon meringue pie cannolis is a delightful process that I can’t wait to share with you. Just follow these steps, and you’ll be well on your way to impressing your friends and family!
Making the Lemon Ricotta Filling
First things first, grab a mixing bowl and combine 1 cup of softened ricotta cheese, 1 cup of powdered sugar, 1/2 cup of freshly squeezed lemon juice, 2 tablespoons of finely grated lemon zest, and 1 teaspoon of vanilla extract. Now, here’s the trick: mix everything together until it’s smooth and creamy. I usually use a hand mixer for about 2-3 minutes, but a whisk works too if you’re feeling strong! This filling is the star of the show, so make sure it’s perfectly blended.
Filling the Cannoli Shells
Next up, it’s time to fill those lovely cannoli shells! Using a pastry bag (or a ziplock bag with the corner snipped off), fill each shell with the lemon ricotta mixture. Don’t overstuff them; you want just enough to give each bite a delightful burst of flavor without risking a messy explosion! I like to fill them just to the edges, then set them aside on a tray.
Preparing the Meringue Topping
Now, onto the meringue! In a clean bowl, beat 3 egg whites and 1/4 teaspoon of cream of tartar until soft peaks start to form—this usually takes about 2-3 minutes. Then, gradually add in 1/4 cup of granulated sugar while continuing to beat the mixture. Keep going until you see those beautiful stiff peaks! It should look glossy and hold its shape perfectly.
Toasting the Meringue
Finally, let’s toast that meringue! Spread the fluffy mixture on top of your filled cannoli. You can use a kitchen torch for that perfect golden-brown finish, but if you don’t have one, just pop them under the broiler for a minute or two—keep a close eye on them, though! They can go from toasty to burnt in seconds, so wait for that lovely golden hue. And there you have it, your zesty lemon meringue pie cannolis are ready to shine!
Tips for Success
Oh, I’ve got some great tips to ensure your zesty lemon meringue pie cannolis turn out absolutely perfect! First, if you want an extra zing, feel free to adjust the lemon juice to your taste—just keep in mind that a little more juice means a tangier filling, and who doesn’t love that? As for the cannoli shells, make sure they’re fresh and crispy; stale shells can lead to sogginess, which is a no-go!
Store any leftover cannoli in the refrigerator, but try to eat them the same day you make them for the best texture. If you have extra filling, you can serve it in little cups alongside the cannoli for a delightful treat! And remember, these beauties are best served right after toasting the meringue—trust me, the fresh, warm topping makes all the difference!
Nutritional Information
Now, let’s talk numbers! Each zesty lemon meringue pie cannoli packs about 220 calories, which isn’t too shabby for a dessert! You’ll also find around 8g of fat, including 4g of saturated fat, and 15g of sugar to sweeten the deal. Plus, there’s about 4g of protein in each cannoli, making it a delightful treat that’s not just all fluff! Keep in mind, these values are estimates based on standard ingredient measurements, so your results might vary a bit depending on the specific brands you use. Enjoy every scrumptious bite!
FAQ Section
Let’s tackle some common questions I often get about these zesty lemon meringue pie cannolis! First off, can I use a different cheese instead of ricotta? Absolutely! Mascarpone is a fantastic substitute if you want something creamier, or you can even use a mix of both for a richer filling. Just remember, the flavor might change a bit, but it’ll still be delicious!
Now, what about storage? I recommend enjoying these cannolis fresh, but if you have leftovers, store them in the refrigerator in an airtight container. They’re best eaten the same day, but you can keep them for up to two days. Just know that the shells might get a little softer over time.
Another great question is, can I prepare them ahead of time? You can absolutely make the lemon ricotta filling in advance and fill the cannoli shells right before serving to keep that delightful crunch. As for serving suggestions, these bright treats pair wonderfully with a cup of herbal tea or a refreshing glass of lemonade—perfect for a sunny afternoon! Enjoy your culinary adventure!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for any skill level!
- Deliciously zesty flavor that brightens up any dessert table.
- Crispy cannoli shells provide the perfect contrast to the creamy filling.
- Fluffy meringue topping adds a wow factor and a touch of elegance.
- A fun twist on classic lemon meringue pie that’s sure to impress!
- Great for gatherings, parties, or just a sweet treat for yourself.
Serving Suggestions
When it comes to serving your zesty lemon meringue pie cannolis, think refreshing and light! They pair beautifully with a cup of chamomile or mint tea—something herbal to complement the citrusy zing. If you’re in the mood for something a bit more festive, try serving them alongside a sparkling lemonade or a chilled Prosecco. The bubbles add a celebratory touch!
You can also elevate your presentation with some fresh berries on the side, like strawberries or blueberries. They not only add a pop of color but also a little extra sweetness to balance the tartness of the lemon. Enjoy the delightful combination!
Imprimer
Zesty lemon meringue pie cannolis that will wow you
- Temps Total: 45 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
A delightful twist on classic dessert, combining zesty lemon meringue pie flavors with crispy cannoli shells.
Ingrédients
- 12 cannoli shells
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1/2 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
- In a bowl, mix ricotta cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Fill cannoli shells with the lemon ricotta mixture.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add granulated sugar, continuing to beat until stiff peaks form.
- Top filled cannoli with the meringue mixture.
- Toast the meringue with a kitchen torch or under a broiler until golden brown.
Notes
- Store leftover cannoli in the refrigerator.
- Serve immediately after toasting the meringue for best texture.
- Adjust lemon juice for desired tartness.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 cannoli
- Calories: 220
- Sucre: 15g
- De Sodium: 50mg
- La graisse: 8g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 30mg
Mots-clés: zesty lemon meringue pie cannolis
