Lemon Meringue Pie Cannolis with Ricotta and Meringue Topping
Crisp cannoli shells filled with creamy lemon ricotta, topped with light meringue for a sweet zesty treat.
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Cooking tools:
- Kitchen torch
- Piping bag
- Hand mixer
- Cheesecloth
- Sifter
- Microplane
- Mixing bowl
- Spatula
- Spoon
- Measuring spoon
Ingredients
- 12 prepared cannoli shells
- 1 cup ricotta cheese, well drained
- 1 cup lemon curd
- 1/2 cup powdered sugar
- 3 large egg whites
- 1/2 cup granulated sugar
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