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For the Lemon Filling:
In a medium bowl, combine the lemon curd, ricotta cheese, powdered sugar, and lemon zest. Mix until smooth and well combined. Refrigerate the filling for at least 30 minutes.
For the Meringue Topping:
In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, beating continuously until stiff peaks form. Add the vanilla extract and mix until combined.
Assembling the Cannoli's:
Fill a piping bag with the lemon filling. Pipe the filling into each cannoli shell.
Using a separate piping bag, pipe the meringue topping over the filled cannoli's.
To Toast the Meringue:
Preheat your oven broiler to high.
Place the cannoli's on a baking sheet and broil for 1-2 minutes, or until the meringue is lightly browned. Watch carefully to avoid burning.
Serve immediately and enjoy the enchanting flavors!
Prep Time: 20 minutes | Chilling Time: 30 minutes | Total Time: 50 minutes
Kcal: 250 kcal | Servings: 12 servings
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