If you’ve ever wished that a traditional Italian pastry could collide with the absolute sunshine of a lemon meringue pie, you are in for a zesty treat! Lemon Meringue Pie Cannoli combines the crisp, delicate shell of classic cannoli with a lusciously tangy lemon-ricotta filling, all crowned with toasted meringue. Each bite gives you that iconic tart-lemon pop, creamy filling, and crunch—making it an irresistible dessert fusion that’s both whimsical and sophisticated. Whether you’re hosting Sunday brunch or treating yourself after dinner, this Lemon Meringue Pie Cannoli will wow anyone lucky enough to grab one.
Ingredients You’ll Need
The magic of Lemon Meringue Pie Cannoli is that it transforms simple, high-quality ingredients into sensational layers of flavor and texture. Each element plays a key role: creamy cheeses mellow the citrus, while crisp shells and fluffy meringue turn every bite into a dream.
- Cannoli shells: These crispy tubes are the foundation, bringing that classic cannoli crunch!
- Whole milk ricotta cheese (well drained): Provides creaminess without being too heavy—drain well for best results.
- Mascarpone cheese: Adds luxurious richness and a smooth finish to your filling.
- Lemon curd (plus more for garnish): Delivers bold, tangy citrus flavor that defines this dessert.
- Powdered sugar: Sweetens the filling just enough, dissolving in perfectly.
- Lemon zest: Brightens every bite with irresistible aromatics and fresh citrus kick.
- Large egg whites: The base for a feather-light, glossy meringue topping.
- Cream of tartar: Helps stabilize egg whites, resulting in peaks you can pipe confidently.
- Granulated sugar: Gives the meringue structure and a lovely shine.
- Crushed graham crackers (optional garnish): A playful nod to classic pie crust for extra flavor and crunch.
How to Make Lemon Meringue Pie Cannoli
Step 1: Mix the Creamy Lemon Filling
Start by placing the well-drained ricotta, mascarpone, lemon curd, powdered sugar, and freshly grated lemon zest into a mixing bowl. Use a spatula or hand mixer to blend everything until the mixture is velvety smooth and completely combined—the key to that luscious Lemon Meringue Pie Cannoli inside! You want no lumps, just silky sunshine.
Step 2: Chill the Filling
After mixing, scoop the filling into a piping bag (or a sturdy plastic bag with a snipped corner). Refrigerate it for at least 30 minutes. This short chill time helps the filling firm up, making piping into the cannoli shells far less messy and ensuring it holds its shape beautifully when you bite in.
Step 3: Make the Fluffy Meringue
While the lemon filling chills, it’s time for the crowning touch! In a clean glass or metal bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks start to form. Then, gradually sprinkle in the granulated sugar, continuing to whip until stiff, glossy peaks form. Your meringue for Lemon Meringue Pie Cannoli should look cloud-like and hold its shape when you lift the beaters.
Step 4: Pipe and Fill the Cannoli Shells
Take the chilled lemon-ricotta filling and pipe it into each cannoli shell, filling them from both ends so the goodness runs all the way through. This ensures the filling is perfectly distributed for every bite! Place the filled shells on a serving tray, ready to be dressed with their meringue topping.
Step 5: Swirl and Toast the Meringue
Spoon the meringue into a clean piping bag with your favorite tip and pipe a generous rosette onto each end of the filled cannoli. Now, for the magic moment—use a kitchen torch to carefully toast the meringue until golden brown. Watch as the edges caramelize, sending sweet, toasty aromas into the air!
Step 6: Add Final Touches and Serve
For extra flair, drizzle each Lemon Meringue Pie Cannoli with more lemon curd or sprinkle on crushed graham crackers. Serve immediately for the most divine combination of crisp, creamy, tangy, and sweet.
How to Serve Lemon Meringue Pie Cannoli
Garnishes
To really play up that pie-inspired presentation, I love topping each Lemon Meringue Pie Cannoli with a dollop of lemon curd and a pinch of crushed graham crackers—think of it as a pie crust upgrade! Finish with a few curls of fresh lemon zest for extra zing. The little details bring whimsy and contrast, making this dessert table-ready.
Side Dishes
These cannoli are a showstopper solo, but if you want a fuller spread, serve them alongside a bowl of fresh berries or a tangy raspberry coulis. A scoop of creamy vanilla gelato or a tiny glass of limoncello can also enhance the sweet-tart balance and elevate your dessert hour to something unforgettable.
Creative Ways to Present
Arrange your Lemon Meringue Pie Cannoli in a circle on a large platter, nestling slices of lemon or edible flowers between each, for a festive party centerpiece. For a playful twist, stand them upright in little shot glasses swirled with lemon curd at the bottom, or create mini versions using small cannoli shells for passed desserts at a celebration.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Lemon Meringue Pie Cannoli, store them in an airtight container in the refrigerator. Because cannoli shells are filled, they will eventually lose their crispness, so enjoy within a day for the best texture. Keep them separate from strong-smelling foods to maintain their fresh, zesty flavor.
Freezing
I don’t recommend freezing filled cannoli, as the creamy filling and delicate shells can become soggy when thawed. However, you can freeze the ricotta-mascarpone-lemon mixture and meringue separately (well-wrapped), then thaw and assemble shortly before serving for a fresher experience.
Reheating
Because these are a chilled, no-bake treat, you won’t need to reheat your Lemon Meringue Pie Cannoli. If you’d like to refresh the meringue’s toastiness after refrigeration, give it a quick touch with the kitchen torch just before serving.
FAQs
Can I make Lemon Meringue Pie Cannoli ahead of time?
Absolutely! You can prepare the lemon filling and meringue a day in advance and refrigerate separately. For maximum crunch, pipe the filling and top with meringue just before serving.
What’s the best way to drain ricotta for the filling?
Place the ricotta in a cheesecloth-lined strainer over a bowl and refrigerate for a few hours, or even overnight. This ensures a thick, creamy filling for your Lemon Meringue Pie Cannoli.
Do I need a kitchen torch to toast the meringue?
A kitchen torch creates beautiful, professional-looking toasted tips, but broiling briefly in the oven (watch closely!) can work if you don’t have one. Just be careful not to overheat the shells.
Can I use store-bought cannoli shells?
Yes! Store-bought shells are wonderfully convenient and quite sturdy, making them a great choice for this recipe—homemade is fabulous too if you’re up for it.
Could I swap the ricotta for another cheese?
If needed, try well-drained cottage cheese as a substitute, but ricotta really gives that authentic, silken texture that’s signature in Lemon Meringue Pie Cannoli.
Final Thoughts
There’s something extra joyful about seeing friends light up as they taste the bold flavors and textures in Lemon Meringue Pie Cannoli. Give this recipe a try, experiment with toppings, and watch it become a beloved addition to your dessert repertoire!
Print
Lemon Meringue Pie Cannoli Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 12 cannoli
- Category: Dessert
- Method: No-Bake, Torch
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the delightful fusion of Italian and American flavors with these Lemon Meringue Pie Cannoli. Crisp cannoli shells filled with a luscious lemon-ricotta mixture and topped with a toasted meringue, creating a perfect balance of sweet and tangy in every bite.
Ingredients
Cannoli Filling:
- 12 cannoli shells
- 1 cup whole milk ricotta cheese (well drained)
- 1/2 cup mascarpone cheese
- 1/2 cup lemon curd (plus more for garnish)
- 1 tablespoon powdered sugar
- 1 teaspoon lemon zest
Meringue Topping:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- crushed graham crackers (for garnish, optional)
Instructions
- Prepare Filling: In a mixing bowl, combine ricotta, mascarpone, lemon curd, powdered sugar, and lemon zest until smooth. Refrigerate for 30 minutes.
- Make Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff, glossy peaks form.
- Fill Cannoli: Fill shells with lemon-ricotta mixture. Pipe meringue on each end. Torch meringue until golden brown.
- Garnish and Serve: Top with lemon curd or graham crackers. Serve immediately.
Notes
- Ensure ricotta is well-drained for a creamy filling.
- Fill cannoli just before serving for a crisp texture.
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