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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
Cook Time 10 minutes
Total Time 40 minutes
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!