Name: Candied Lemon Cannoli Recipe – Pasta.com
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 14
Cuisine: Italian
Ingredients: 15 Cannoli Shells (premade); 4 cups Ricotta (drained); 1 cup Powdered Sugar (plus more for garnish); ¼ teaspoon Vanilla Extract; Zest of 1 Lemon; 2 Lemons; 1 ¼ cups Sugar (granulated); 2 cups Water; Water (cold, as required)

Candied Lemon Cannoli is an irresistible dessert featuring citrus flavors and a sweet filling wrapped in a crispy cannoli shell. Prepare yourself for an otherworldly experience, these decadent cannoli desserts are to die for!

Candied Lemon Cannoli Recipe

A luxurious Candied Lemon Cannoli recipe which pairs crispy pastry shells and candied lemon peels with a decadent creamy ricotta filling.

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Dessert

Cuisine Italian

Servings

Calories 326 kcal

Ingredients

15 Cannoli Shells, premade
4 cups Ricotta, drained
1 cup Powdered Sugar, plus more for garnish
¼ teaspoon Vanilla Extract
Zest of 1 Lemon
2 Lemons
1 ¼ cups Sugar, granulated
2 cups Water
Water, cold, as required

Instructions

Prepare the Candied Lemon Peels

Cut the lemons into ¼-inch thick slices using a sharp knife. Remove the pulp from each slice and cut the peel rings in half to get long strips.
Fill a pot with water and place it over medium heat. Add the lemon peels to the water and bring it to a boil. Once it starts to boil, remove the pot from the heat, and drain the peels.
Fill the pot with fresh cold water again and add the lemon peels. Place it over medium heat and bring the water to a boil. Remove from the heat and drain the lemon peels.
Fill the pot with water for the third and final time and add par-boiled lemon peels. Place it again over medium heat and bring it to a boil. Remove the pot from heat and drain the lemon peels.
In a pot, pour 2 cups of fresh water and add granulated white sugar. Place it over medium heat and bring the mixture to a boil. Stir so that the sugar is completely dissolved.
Reduce the heat to low and add par-boiled lemon peels. Let them simmer for 3 to 5 minutes or until the white part of the lemon peels is not visible or turns translucent.
Turn off the heat, and let the mixture reach room temperature.
Transfer the lemon peels and syrup to an airtight jar and refrigerate. You can also take the peels out of the syrup and let them dry by sprinkling more sugar on them. Store at room temperature.

Make the Filling and Assemble the Candied Lemon Cannoli

Place a sieve over a large bowl, place cheesecloth in the sieve. Put ricotta on the cheesecloth and place it in the refrigerator for at least 4 hours or preferably overnight until the excess moisture is drained.
Once ready, transfer the ricotta to a large bowl. Add powdered sugar, vanilla extract, and lemon zest, then mix until smooth.
Add this ricotta mixture to a piping bag with any wide tip. Fill each cannoli with ricotta mixture.
Place candied lemon peel at both ends of the cannoli over the ricotta. Dust powdered sugar on top.
Serve and enjoy!