Lemon Meringue Cannoli
Back in the 1700s, Chefs were experimenting with meringue or whipped egg whites and sugar until it was stiff enough to create peaks of browned islands on top of fruit pies. Since then, lemon meringue pie has become an all-time favourite across the cultural landscape. We have reinvented the lemon filling with our smooth, creamy ricotta and piped it into our crispy, crunchy pastry shell. Topping off this piece de resistance is a dollop of meringue. Buon appetite!