If you’re a fan of creative desserts that combine the best of two worlds, Lemon Meringue Pie Cannoli are about to steal your heart. This delicious mashup blends the bright, tangy flavor of lemon meringue pie with the crispy, creamy magic of a classic Italian cannoli. The result? A refreshing, sweet treat that’s as stunning as it is scrumptious.
Perfect for summer parties, brunch tables, or anytime you’re craving a citrusy twist, these Lemon Meringue Pie Cannoli are surprisingly easy to make and impossible to forget.
Table of Contents
🧁 What Are Lemon Meringue Pie Cannoli?
Lemon Meringue Pie Cannoli take everything you love about two iconic desserts and wrap it into one dazzling bite. Instead of a traditional cannoli cream, these beauties are filled with luscious lemon curd and a sweet, fluffy meringue topping. The crispy shell balances beautifully with the silky-smooth filling, offering a burst of sunshine in every bite.
These cannoli are:
- Crispy on the outside
- Creamy, tart, and sweet on the inside
- A stunning dessert mashup
- Ideal for impressing guests or treating yourself
Why You’ll Love This Recipe
- Bright lemon flavor that’s perfect for spring or summer
- No need to make pie crust or full-size pies
- Great for make-ahead desserts
- Easy to customize with homemade or store-bought components
Whether you’re a baking enthusiast or just want to wow at your next dinner party, Lemon Meringue Pie Cannoli are the perfect showstopper dessert.
Ingredients You’ll Need
You can use homemade or store-bought cannoli shells, depending on your time and preference.
For the Lemon Curd Filling:
- ½ cup fresh lemon juice
- Zest of 2 lemons
- ¾ cup granulated sugar
- 3 large egg yolks
- 6 tbsp unsalted butter, cubed
- 1 tbsp cornstarch (optional, for thicker curd)
For the Meringue Topping:
- 3 large egg whites
- ½ cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
Additional:
- 12 cannoli shells (homemade or store-bought)
- Powdered sugar, for dusting
- Crushed graham crackers or lemon zest, for garnish (optional)
How to Make Lemon Meringue Pie Cannoli
Step 1: Prepare the Lemon Curd
- In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks over medium heat.
- Add butter and stir constantly until thickened, about 6–8 minutes. (Optional: stir in cornstarch to speed thickening.)
- Remove from heat and let cool completely. Chill in the fridge for at least 30 minutes.
Step 2: Whip the Meringue
- In a clean mixing bowl, beat egg whites until foamy.
- Add cream of tartar and gradually beat in sugar until stiff peaks form.
- Mix in vanilla extract and set aside.
Step 3: Fill the Cannoli Shells
- Spoon or pipe chilled lemon curd into each cannoli shell, filling about ¾ of the way.
- Pipe the meringue on top of each filled cannoli using a star or round tip for a pretty finish.
Step 4: Toast the Meringue (Optional)
For an elegant touch, lightly toast the meringue with a kitchen torch until golden. This adds flavor and a gorgeous presentation.
Storage Tips
- Refrigerate filled cannoli for up to 2 days.
- Keep the lemon curd and meringue separate until just before serving to preserve texture.
- Cannoli shells are best filled right before serving to maintain their crispness.
Serving Ideas
Serve your Lemon Meringue Pie Cannoli with:
- A dusting of powdered sugar
- A sprinkle of crushed graham crackers
- A garnish of lemon zest or fresh mint
They also pair beautifully with iced tea, espresso, or a citrusy cocktail for a full dessert experience.
Helpful Tips & Variations
- Shortcut: Use store-bought lemon curd if you’re short on time.
- No torch? Skip toasting the meringue or place cannoli under the broiler briefly (watch closely).
- Mini cannoli shells are great for bite-sized treats.
- Add crushed vanilla wafers or cookie crumbs inside for texture.
When to Serve Lemon Meringue Pie Cannoli
These sweet and zesty cannoli are perfect for:
- Brunch buffets
- Baby or bridal showers
- Easter and spring holidays
- Mother’s Day
- Dinner parties and potlucks
Basically, any time you want to wow guests—or treat yourself to something indulgent!
Final Thoughts
If you’re ready to level up your dessert game, Lemon Meringue Pie Cannoli are your golden ticket. This delicious fusion of Italian and American dessert traditions results in a creative, flavor-packed treat that’s equal parts elegant and irresistible. Whether you’re baking for a celebration or just experimenting in the kitchen, these citrusy, creamy cannoli are bound to brighten your day.
PrintLemon Meringue Pie Cannoli
This Lemon Meringue Pie Cannoli recipe brings together two classic desserts in one irresistible treat. A crisp, golden cannoli shell is filled with a rich lemon curd-ricotta cream and topped with a fluffy torched meringue, creating a dessert that’s bright, creamy, crunchy, and utterly unforgettable. Perfect for dinner parties or a unique weekend bake!
- Cook Time: ~1 hour 40 minutes
- Total Time: 23 minute
- Category: Desserts
- Cuisine: Italian-American Fusion
Ingredients
For the Cannoli Dough:
2 cups (240g) all-purpose flour
2 tbsp granulated sugar
1/4 tsp salt
3 tbsp unsalted butter, cold and cubed
1 egg
1/2 cup sweet white wine (Marsala or white vermouth)
1 tsp white vinegar
Oil, for frying
For the Lemon-Ricotta Filling:
1 cup ricotta cheese, well-drained
1/2 cup lemon curd (store-bought or homemade)
1/4 cup powdered sugar
1/2 tsp vanilla extract
Zest of 1 lemon
For the Meringue Topping:
3 large egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
1/2 tsp vanilla extract
Instructions
Make the Cannoli Shells:
In a large bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
In a small bowl, whisk together egg, wine, and vinegar. Gradually add to the flour mixture and knead until a smooth dough forms (about 5–7 minutes).
Wrap dough in plastic wrap and chill for at least 1 hour.
Roll dough thin (about 1/8 inch) and cut into 4-inch circles. Wrap around cannoli tubes, sealing the edge with a bit of egg white.
Heat oil in a deep fryer or pot to 350°F (175°C). Fry shells in batches until golden brown, about 2–3 minutes. Drain and cool on paper towels. Carefully slide shells off the tubes.
Prepare the Lemon-Ricotta Filling:
6. In a medium bowl, mix together the ricotta, lemon curd, powdered sugar, vanilla extract, and lemon zest until smooth.
7. Transfer filling to a piping bag and refrigerate for at least 30 minutes to firm up.
Make the Meringue:
8. In a clean, grease-free bowl, beat egg whites and cream of tartar until soft peaks form.
9. Gradually add sugar while beating, and continue to whip until stiff, glossy peaks form. Beat in vanilla extract.
Assemble the Cannoli:
10. Pipe the chilled lemon-ricotta filling into both ends of each cannoli shell.
11. Spoon or pipe meringue over the top or ends of the cannoli, and lightly torch using a kitchen torch until golden brown.
12. Serve immediately, or chill for up to 2 hours before serving.
Notes
For best results, make sure your ricotta is very well-drained—excess moisture will make the filling runny.
Don’t overfill the shells until just before serving to maintain crispness.
You can use store-bought cannoli shells for convenience.
Homemade lemon curd gives the best flavor, but high-quality store-bought versions work well too.
Don’t have a kitchen torch? Skip the meringue or bake the meringue separately into small cookies and place on top.
Add crushed graham crackers to the ends for a pie crust-inspired crunch.
Keywords: Lemon Meringue Pie Cannoli
