Fresh Lemon and Ricotta Cannoli

Fresh Lemon and Ricotta Cannoli

  • Prep: 2 hr 20 min
  • Cook Time:
  • Total: 2 hr 20 min
  • Serving: Makes 12 Cannoli

These lovely and elegant cannoli are filled with a bright and creamy, fresh lemon and ricotta cheese filling. For an added touch of sweetness, use fresh Meyer lemons for the juice and zest. 


  • 2 cups ricotta cheese
  • 1/4 cup granulated sugar
  • 1tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons finely grated lemon zest
  • 12 purchased regular or chocolate cannoli cones
  • Powdered sugar to garish


  1. Place the ricotta cheese, granulated sugar, lemon juice and vanilla into a bowl, and then beat the mixture until thoroughly blended and smooth in texture. Add the finely grated zest, stir to combine and then place in the refrigerator, covered, for 1 hour to chill.
  2. Transfer the chilled filling to a pastry bag fitted with a large tip, and then pipe the ricotta mixture into the cannoli cones. Place onto a serving platter and then chill the filled cannoli in the refrigerator for 1 hour prior to serving with a dusting of powdered sugar.


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