Lemon Meringue Pie Cannoli

If you’re searching for a dessert that’s both creamy and zesty, look no further than Lemon Meringue Pie Cannoli! This creative mashup combines the bright, refreshing flavor of lemon with the airy sweetness of meringue, all nestled in a crisp cannoli shell. It’s as delightful to eat as it is to admire.

Did you know cannoli originated in Sicily as a celebratory treat for special occasions? This recipe brings that festive spirit to your table, while reimagining the beloved lemon meringue pie in a fun, hand-held form. If you’ve tried our classic Lemon Meringue Pie, you’ll love this playful spin—it’s just as indulgent but with a modern twist.

So, gather your ingredients and get ready to impress your guests with a dessert that looks stunning and tastes even better!

What is Lemon Meringue Pie Cannoli?

Picture your favorite lemon meringue pie—but instead of a pie crust, the luscious filling and fluffy topping are tucked inside a delicate cannoli shell. It’s like wrapping sunshine in a golden, crunchy bite-sized package.

Dessert reimagination has always been part of kitchen creativity, and this recipe proves just how magical those combinations can be. One bite, and it’s bound to win hearts around your table.

Why You’ll Love This Dessert

• Perfect contrast of textures: A crisp shell paired with silky lemon filling and melt-in-your-mouth meringue.

• Bright citrus flavor: The tangy lemon cuts through the sweetness, creating balance.

• Simple yet impressive: Easier to make than a full pie, but just as elegant.

• Versatile: Works for parties, family gatherings, or a cozy night in.

If you’re a fan of citrus-forward desserts like our Citrus Tart, this lemony delight deserves a spot in your recipe collection!

How to Make Lemon Meringue Pie Cannoli

Quick Overview

These cannoli are surprisingly easy to make in just about 30 minutes (plus cooling time). Perfect when you want a show-stopping dessert without hours in the kitchen.

Ingredients

For the Cannoli Shells

• 1 cup all-purpose flour

• 2 tbsp sugar

• 1 tbsp unsweetened cocoa powder

• 1 egg white

• 2 tbsp chilled butter, cubed

• Water, as needed

• Cooking oil (for frying)

For the Lemon Filling

• 1 cup lemon curd

• 1 cup heavy cream

• 1 tbsp powdered sugar

• 1 tsp vanilla extract

For the Meringue Topping

• 2 egg whites

• 1/2 cup granulated sugar

• Pinch of salt

• 1/2 tsp cream of tartar

Step-by-Step Instructions

1. Prepare the shells

   • Mix flour, sugar, and cocoa powder.

   • Rub in butter until crumbly.

   • Add egg white and water gradually to form a dough. Knead 5–7 minutes until smooth. Wrap and rest 30 minutes.

2. Fry the shells

   • Roll dough thin and cut into 4-inch circles.

   • Wrap around cannoli tubes, sealing edges with water.

   • Fry at 350°F (175°C) for 2–3 minutes until golden. Drain on paper towels.

3. Make the lemon filling

   • Whip heavy cream and powdered sugar to soft peaks.

   • Gently fold in lemon curd and vanilla.

4. Prepare the meringue

   • Beat egg whites with salt until frothy.

   • Gradually add sugar and cream of tartar. Beat until glossy stiff peaks form.

5. Assemble

   • Pipe lemon filling into cooled shells.

   • Top with meringue and torch lightly until golden.

6. Serve

   • Best enjoyed fresh for maximum crispness!

Serving Ideas

• With fresh berries or a fruit salad.

• Alongside a scoop of vanilla ice cream or citrus sorbet.

• Paired with coffee, espresso, or herbal tea.

Tips for Success

• Let shells cool fully before filling to avoid sogginess.

• Add lime or orange zest for a citrus twist.

• To stabilize meringue, leave it in a slightly open oven after browning.

• Don’t worry about perfect shell shapes—flavor is what counts!

Storage

• Best eaten fresh.

• Filled cannoli: Refrigerate up to 1 day.

• Shells: Store separately in an airtight container to keep crispy.

• Lemon filling: Lasts up to 3 days in the fridge.

For make-ahead convenience, prepare shells and filling separately, then assemble when ready to serve.

 Now you’re ready to create these dazzling Lemon Meringue Pie Cannoli. A dessert that’s zesty, creamy, crisp, and absolutely unforgettable. Happy baking!

Lemon Meringue Pie Cannoli

A delightful twist combining the creamy and zesty flavors of lemon meringue pie with the crispy texture of cannoli shells, perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 10 pieces

Course: Dessert

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Cannoli Shells

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon unsweetened cocoa powder
• 1 large egg white
• 2 tablespoons chilled butter (cubed) Use unsalted butter
• as needed tablespoon water Add gradually to form a dough
• as needed cup cooking oil For frying the shells

For the Lemon Filling

• 1 cup lemon curd Store-bought or homemade
• 1 cup heavy cream Chilled for whipping
• 1 tablespoon powdered sugar For sweetness
• 1 teaspoon vanilla extract Enhances flavor

For the Meringue Topping

• 2 large egg whites Fresh, at room temperature
• 1/2 cup granulated sugar To stabilize the meringue
• a pinch salt
• 1/2 teaspoon cream of tartar Helps stabilize the meringue

Method

 

Prepare the Cannoli Shells

1. In a bowl, mix flour, sugar, and cocoa powder until well combined.
2. Add the cubed butter and use your fingers to incorporate it into the mixture until it resembles coarse crumbs.
3. Stir in the egg white and water incrementally until a dough forms. Knead until smooth, about 5-7 minutes. Wrap in plastic wrap and let it rest for 30 minutes.

Fry the Cannoli Shells

1. Roll the dough out on a floured surface until thin. Cut into circles (about 4 inches in diameter).
2. Wrap the circles around metal cannoli tubes, sealing the edges with a little water.
3. Heat oil in a deep pan to 350°F (175°C) and carefully fry the shells until golden, about 2-3 minutes per side. Drain on paper towels.

Make the Lemon Filling

1. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
2. Gently fold in the lemon curd and vanilla extract until fully combined.

Prepare the Meringue

1. In a clean mixing bowl, beat egg whites and a pinch of salt until frothy.
2. Gradually add sugar and cream of tartar, beating until stiff peaks form and the meringue is glossy.

Assemble the Cannoli

1. Using a piping bag, fill the cooled cannoli shells with the lemon filling.
2. Top each with a generous dollop of meringue, then use a kitchen torch to lightly brown the meringue for that perfect finish.

Serve it Up

1. Plate your cannoli and enjoy them fresh for the best texture!

Notes

Ensure your cannoli shells are thoroughly cooled before filling to prevent sogginess. For a fun twist, try adding a hint of lime or orange to the lemon filling to switch things up!