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Lemon Meringue Pie Cannoli

A fun twist on a classic dessert, combining the zesty brightness of lemon meringue pie with the creamy indulgence of cannoli.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cannoli Shells
  • 1 package cannoli shells store-bought or homemade
For the Lemon Filling
  • 1 cup fresh lemon juice
  • 2 pieces zest of lemons
  • 3/4 cup sugar
  • 4 large eggs
  • 1/4 cup unsalted butter
For the Meringue
  • 3 large egg whites
  • 3/4 cup sugar
  • 1/4 teaspoon cream of tartar

Method
 

Preparation of Lemon Filling
  1. In a medium saucepan over low heat, combine lemon juice, lemon zest, sugar, and eggs. Stir constantly until the mixture thickens—about 10 minutes.
  2. Remove from heat and add the butter, mixing until smooth. Let cool completely.
Filling the Cannoli Shells
  1. Once the lemon filling is cooled, use a piping bag (or a zip-lock bag with a corner cut off) to fill the cannoli shells generously.
Making the Meringue
  1. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
Topping the Cannoli
  1. Pipe the meringue onto the filled cannoli as generously as you wish.
Finishing Touch
  1. For an extra touch, use a kitchen torch to toast the meringue lightly until golden brown if desired.
Chilling and Serving
  1. Chill the cannoli until ready to serve. Enjoy these delightful treats chilled.

Notes

If you don't have lemons, lime juice can be used for a uniquely tasty filling. Avoid overbeating egg whites; stop when they reach stiff peaks for the best texture. Fill the cannoli just before serving to maintain their crispiness.