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Lemon Meringue Pie Cannoli

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Lemon Meringue Pie Cannoli combines the crispy shell of a classic cannoli with the tangy-sweet filling of lemon meringue pie, topped with toasted meringue for a show-stopping dessert mash-up. It’s light, bright, and full of texture and flavor.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8–10 cannoli
  • Category: Dessert
  • Method: No Bake (with stovetop & optional torch)
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

  • For the lemon filling:
  • 1/2 cup lemon juice
  • 1 tbsp lemon zest
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 3 tbsp butter
  • 1/4 cup heavy cream (optional, whipped for mousse texture)
  • For the meringue:
  • 2 egg whites
  • 1/4 cup sugar
  • 1/8 tsp cream of tartar or 1/2 tsp lemon juice
  • 1/4 tsp vanilla extract
  • For assembly:
  • 8–10 store-bought cannoli shells

Instructions

  1. Make the lemon filling: In a saucepan over medium heat, whisk together lemon juice, zest, egg yolks, sugar, and cornstarch. Stir until thickened, remove from heat, and stir in butter. Let cool completely. Optional: fold in whipped cream for a mousse-like texture once chilled.
  2. Make the meringue: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff, glossy peaks form.
  3. Assemble: Pipe or spoon cooled lemon filling into cannoli shells.
  4. Top with meringue: Pipe or dollop meringue onto ends. Use a kitchen torch to lightly toast the meringue.
  5. Chill: Refrigerate for 15–30 minutes before serving. Best enjoyed the same day.

Notes

  • Add mascarpone to the lemon filling for extra creaminess.
  • Use mini cannoli shells for bite-sized versions.
  • Store-bought lemon curd is a great shortcut.
  • Crushed graham crackers on the ends give a pie crust twist.

Nutrition

Find it online: https://juliameals.com/lemon-meringue-pie-cannoli/