Lemon Meringue Pie Cannoli

Lemon Meringue Pie Cannoli is one of my favorite mash-up desserts — crisp, golden cannoli shells filled with tangy lemon cream and topped with light, fluffy meringue. It’s the perfect blend of Italian pastry and classic lemon pie flavors, and every bite delivers that sunny brightness I crave with a satisfying crunch. It’s a creative twist that looks impressive but is surprisingly simple to put together.

Why You’ll Love This Recipe

I love this recipe because it gives me the best of both worlds — the creamy citrus filling of a lemon meringue pie and the irresistible crunch of a cannoli shell. The contrast between tart and sweet, soft and crisp, makes every bite feel exciting. It’s a fun, elegant dessert that’s perfect for special occasions or whenever I want to show off something unique from my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lemon filling:

• Lemon juice
• Lemon zest
• Egg yolks
• Sugar
• Cornstarch
• Butter
• Heavy cream (for folding in if making it mousse-like)

For the meringue topping:

• Egg whites
• Sugar
• Cream of tartar or lemon juice
• Vanilla extract

For the cannoli shells:

• Store-bought cannoli shells (or homemade, if preferred)

Directions

1. Make the lemon filling:
   I whisk together lemon juice, zest, sugar, egg yolks, and cornstarch in a saucepan over medium heat. I stir constantly until the mixture thickens to a curd-like consistency. I remove it from heat, stir in butter, and let it cool completely. For extra fluffiness, I sometimes fold in whipped cream once the filling is chilled.
2. Make the meringue:
   In a clean mixing bowl, I whip egg whites with cream of tartar until soft peaks form. Then I slowly add sugar and vanilla while continuing to beat until glossy, stiff peaks form.
3. Assemble the cannoli:
   I carefully pipe or spoon the cooled lemon filling into each cannoli shell, filling both ends evenly.
4. Top with meringue:
   I pipe or dollop the meringue onto one or both ends of the filled cannoli. I use a kitchen torch to lightly toast the meringue for that golden, pie-like finish.
5. Chill and serve:
   I refrigerate the cannoli for 15–30 minutes before serving to help everything set and meld. They’re best enjoyed the same day so the shells stay crisp.

Servings and timing

This recipe makes 8–10 cannoli and takes about 45 minutes to prepare, plus chilling time for the filling.

Variations

Sometimes I add a bit of mascarpone to the lemon filling for extra creaminess. I’ve also made mini versions using smaller cannoli shells for parties. If I want a shortcut, I use pre-made lemon curd instead of making the filling from scratch. For a twist, I’ve added crushed graham crackers to the ends to mimic the pie crust flavor.

Storage/Reheating

I store filled cannoli in the fridge for up to 1 day. The shells will soften over time, so I prefer filling them close to serving. The lemon filling and meringue can be made a day ahead and stored separately.

FAQs

Can I make the filling ahead?

Yes — I often make the lemon filling a day in advance. I just store it in the fridge and give it a stir before using.

How do I keep the cannoli shells from getting soggy?

I fill them just before serving, or up to an hour ahead if needed. Keeping the shells unfilled until the last minute helps preserve the crunch.

Can I skip the torch?

Yes — but the torch gives it that signature toasty meringue look. Without it, the meringue will still taste great but stay white and fluffy.

Can I use store-bought lemon curd?

Absolutely. It’s a great shortcut and still tastes delicious. I just make sure to chill it well before filling.

Is this recipe gluten-free?

The filling and meringue are gluten-free, but traditional cannoli shells contain wheat. I use gluten-free shells if needed.

Conclusion

Lemon Meringue Pie Cannoli is a bright, zesty twist on two classic desserts that come together in a fun and delicious way. With their creamy lemon center, toasted meringue top, and crispy shell, these cannoli are as delightful to eat as they are to serve. Whether I’m baking for a gathering or just indulging in something unique, this recipe never fails to impress.

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