If you’ve ever dreamed of blending the zingy, dreamy flavors of a classic pie with the irresistible crunch of a cannoli, you’re in for a treat with Lemon Meringue Pie Cannolis. This show-stopping dessert brings together velvety lemon curd, luscious mascarpone, clouds of toasted meringue, and those iconic golden shells for a bite that’s sunny, creamy, and completely unforgettable. Whether you’re entertaining friends or indulging your sweet tooth, these cannolis promise to brighten any gathering with their vibrant look and citrusy punch.
Ingredients You’ll Need
The joy of Lemon Meringue Pie Cannolis is how a handful of thoughtfully chosen ingredients come together for maximum flavor and texture. Each item plays a starring role, creating a dessert that’s colorful, creamy, and crisp all at once.
- Cannoli shells: These provide that signature shattering crunch—store-bought makes life easy, but homemade is a fun weekend project!
- Lemon curd: The citrusy heart of the filling; zesty, bright, and silky smooth. Homemade or store-bought both work beautifully.
- Ricotta cheese (well-drained): Brings classic Italian creaminess without weighing down the filling—make sure it’s well-drained for best results.
- Mascarpone cheese: Adds extra richness and that unmistakable smoothness the filling needs.
- Powdered sugar: Gently sweetens the creamy elements while ensuring the filling stays smooth.
- Vanilla extract: Just a splash lifts the lemon and brings everything together with a warm aromatic note.
- Egg whites: The base for your meringue—be sure there’s not a speck of yolk for fluffiest peaks!
- Granulated sugar: Makes the meringue glossy and stable enough to swirl and torch.
- Cream of tartar: Helps stabilize the meringue, so it holds its lovely shape on your Lemon Meringue Pie Cannolis.
- Lemon zest (optional): A pop of color and bright aroma for garnish—totally worth it!
- Powdered sugar for dusting: That magical bakery finish that makes each cannoli feel extra special.
How to Make Lemon Meringue Pie Cannolis
Step 1: Make the Luscious Lemon Filling
In a mixing bowl, combine the lemon curd, well-drained ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Stir and fold everything together until it’s smooth, creamy, and streak-free. Pop the bowl in the fridge to chill for at least 30 minutes—this helps the filling firm up so it’s easier to pipe into your cannoli shells later.
Step 2: Whip Up the Dreamy Meringue
Place your egg whites and cream of tartar in a super-clean, dry bowl. Start beating until soft peaks form—this is where the mixture holds little curl-shaped peaks. Then, slowly add the granulated sugar, bit by bit, beating all the while. Keep going until you reach shiny, stiff peaks that hold their shape when you lift the beater. The meringue is ready for swirling!
Step 3: Fill the Cannoli Shells
Transfer your chilled lemon filling into a piping bag fitted with a wide tip (or just snip the corner off a zip-top bag). Pipe generously into both ends of each cannoli shell, filling from the center out so every bite is bright and creamy.
Step 4: Top with a Meringue Swirl
Using a clean piping bag with a star or round tip, pipe a dramatic cloud of meringue onto each end of your filled cannolis. Don’t worry about perfection—the rustic swirls add personality!
Step 5: Torch and Garnish
If you have a kitchen torch, this is the moment to shine. Carefully toast the meringue until it’s gorgeously golden. Finish each Lemon Meringue Pie Cannoli with a scattering of lemon zest and a flutter of powdered sugar for that final “wow” touch. Enjoy immediately for ultimate crispness!
How to Serve Lemon Meringue Pie Cannolis
Garnishes
The little extras on top make Lemon Meringue Pie Cannolis truly pop. A sprinkle of finely grated lemon zest gives each piece a sunny look and a burst of fragrance. A light dusting of powdered sugar feels classic and festive. For special occasions, try edible gold leaf or a few candied lemon peel curls for pure dessert drama.
Side Dishes
Let these cannolis shine center stage with something light alongside. A bowl of fresh mixed berries brings color and complements the bright lemon flavor. For something even more decadent, offer espresso or a scoop of vanilla gelato—the creaminess is a lovely match to the crisp shells and tangy filling.
Creative Ways to Present
Lemon Meringue Pie Cannolis look gorgeous lined up on a serving platter with pops of zest and mint. For parties, stand them upright in shot glasses, each with a swirl of meringue peeking over the rim. Or, arrange them on a tiered dessert stand for a playful, bakery-style centerpiece sure to invite second helpings!
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few cannolis left (unlikely, but possible!), store them in an airtight container in the refrigerator. Keep in mind that filled cannoli shells will soften over time, so they’re best enjoyed within a day for that classic crunch.
Freezing
It’s best to freeze the separate components: both the lemon filling and the cannoli shells freeze well on their own. When ready to serve, thaw the filling in the fridge and fill freshly crisp shells. Meringue doesn’t freeze well, so always make it fresh right before serving Lemon Meringue Pie Cannolis.
Reheating
There’s really no need to reheat cannolis, as they’re a chilled treat. However, if the shells have gone a bit soft, popping them in the oven for a few minutes (unfilled) can help restore some crunch—just let them cool before filling and topping.
FAQs
Can I use store-bought lemon curd for Lemon Meringue Pie Cannolis?
Absolutely! Store-bought lemon curd is a great time-saver and tastes wonderful. If you feel like going the extra mile, homemade lemon curd will offer even more zing, but either works beautifully for this recipe.
What’s the best way to keep cannoli shells crispy?
The magic tip is to fill the cannoli shells right before serving. Storing unfilled shells in an airtight container and filling as needed keeps them crisp and delightful every time.
Is there a way to make Lemon Meringue Pie Cannolis gluten-free?
Yes, if you can find (or make) gluten-free cannoli shells, all the other filling and topping elements are naturally gluten-free. It’s a perfect treat for gluten-sensitive friends and family!
How do I toast the meringue if I don’t have a kitchen torch?
While a kitchen torch gives the best results, you can place the finished cannolis under a very hot broiler for a few seconds—just watch carefully to avoid burning and remove as soon as they’re golden.
Can I make the filling in advance?
Definitely! You can prepare the lemon cream a day ahead and keep it refrigerated. Just be sure to give it a good stir before piping into the shells for your Lemon Meringue Pie Cannolis.
Final Thoughts
There’s something irresistibly cheerful about Lemon Meringue Pie Cannolis—their crunchy shells, bright citrus filling, and pillowy meringue make every bite a fresh slice of sunshine. Whether you serve them for a special celebration or just because, invite friends to dig in and watch these beauties disappear faster than you can say “one more bite!” Go ahead: treat yourself to a batch, and bring a little more joy (and lemony delight) to your dessert table.
Print
Lemon Meringue Pie Cannolis Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes (plus optional torching)
- Total Time: 25 minutes
- Yield: 8 cannolis
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Indulge in the perfect marriage of Italian cannolis and tangy lemon meringue pie with these delightful Lemon Meringue Pie Cannolis. Crispy cannoli shells are filled with a luscious lemon ricotta-mascarpone mixture, topped with fluffy meringue, and torched to golden perfection. A refreshing twist on a classic dessert!
Ingredients
Cannoli Filling:
- 8 cannoli shells (store-bought or homemade)
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup ricotta cheese (well-drained)
- 1/2 cup mascarpone cheese
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Meringue:
- 3 egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Garnish:
- lemon zest for garnish (optional)
- powdered sugar for dusting
Instructions
- Cannoli Filling: In a bowl, mix lemon curd, ricotta, mascarpone, powdered sugar, and vanilla until smooth. Refrigerate for 30 minutes.
- Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Assembly: Pipe lemon filling into cannoli shells. Top with meringue. Torch meringue until golden. Garnish with lemon zest and powdered sugar.
Notes
- Drain ricotta thoroughly to prevent watery filling.
- Assemble just before serving for crispy shells.
- Use pasteurized egg whites for safety.
Your email address will not be published. Required fields are marked *