Step-by-step instructions
In a medium bowl, combine the drained ricotta cheese, mascarpone cheese, powdered sugar, lemon curd, lemon zest, and vanilla extract. Mix well until smooth and creamy. Chill this mixture in the refrigerator while you prepare the meringue.
In a clean and dry bowl, use an electric mixer to beat the egg whites on medium speed until they become foamy. Next, add the cream of tartar and continue whisking until soft peaks start to form.
Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks arise.
Gently fold half of the meringue into the lemon cheese mixture to lighten it. Then carefully incorporate the remaining meringue until the filling is fully combined and smooth.
Using a piping bag or a spoon, fill each cannoli shell with the zesty lemon meringue filling.
Arrange the filled cannoli on a serving platter. If desired, garnish with fresh lemon slices and mint leaves for an extra pop of color.
For the best experience, serve immediately or refrigerate for up to 2 hours before serving to enjoy a chilled dessert.
Best ways to enjoy it
These Sunshine Lemon Meringue Pie Cannoli are delightful on their own, but they can be elevated with some creative serving ideas. Consider plating them on a colorful dish with a dusting of powdered sugar and fresh mint leaves. Pair them with a small bowl of citrus salad or a scoop of vanilla ice cream for a refreshing contrast.
Depending on the season, they also pair beautifully with iced tea or sparkling lemonade, making them perfect for a summer brunch or afternoon gathering.
How to store
To keep your cannoli fresh, it’s best to store them in a cool environment. If you have leftovers, place them in an airtight container and refrigerate. They can stay fresh for up to 2 days. Note that the shells can lose their crispness over time, so it’s advisable to prepare them just before serving for the best texture.
If you’re looking to preserve the filling, it can be stored separately in the refrigerator for a few days, and you can fill the shells right before serving. For safe food handling, always ensure your ingredients are fresh and stored at the correct temperatures.
Helpful cooking tips
Here are some pro chef tips to ensure your Sunshine Lemon Meringue Pie Cannoli turn out perfectly each time:
- Make sure your mixing bowls and utensils are completely clean and dry when whipping egg whites. Any grease can prevent them from reaching the right volume.
- For perfectly light and airy meringue, incorporate the sugar gradually and ensure it dissolves completely.
- If you want to elevate the flavor even more, consider adding a splash of limoncello to the filling for an adult twist.
- If you have bright, fresh lemons, don’t shy away from using the zest generously; it brightens the flavor beautifully!
Creative twists
Feel free to explore variations on these delightful cannoli! You could infuse some berry puree into the filling for a fruity touch or swap lemon curd for orange or raspberry curd, providing an entirely different flavor experience. Additionally, try adding crushed pistachios or coconut flakes on top for an attractive garnish with added texture. Dietary swaps can also be made; for a vegan version, consider using aquafaba for the meringue and vegan cream cheese in the filling.
FAQs
What is the prep time for this recipe?
Typically, the prep time is around 30 minutes, plus chilling time for the filling.
Can I make these cannoli in advance?
While the filling can be made a day ahead, it’s best to fill the cannoli shells right before serving to maintain their crisp texture.
What can I substitute for mascarpone cheese?
You can use cream cheese or Greek yogurt as a lighter alternative, but it will change the flavor profile slightly.
How do I store leftover cannoli?
Store in an airtight container in the refrigerator for up to 2 days. For best results, keep the filling and shells separate until ready to serve.
