Lemon Meringue Pie Cannoli Recipe

Introduction

This Lemon Meringue Pie Cannoli recipe combines the creamy, tangy flavors of lemon meringue pie with the crispy, classic shell of a cannoli. It’s a simple yet impressive dessert that’s perfect for any occasion. If you enjoy citrus-forward treats, you might also like the Tomato Chutney #asmr #food #recipe #cooking #shorts for another bright flavor experience.

Ingredients

These Lemon Meringue Pie Cannolis combine the zesty, bright flavor of lemon curd with the light, sweet creaminess of marshmallow and whipped topping, all wrapped in a crisp, golden pastry shell.

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 1 egg
• 1 teaspoon water
• 3/4 cup lemon curd
• 1/2 cup marshmallow fluff
• 1 cup frozen whipped topping, thawed
• 1 teaspoon lemon zest (optional)
• 1 teaspoon powdered sugar (optional)

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: These Lemon Meringue Pie Cannolis are about 20% faster to prepare than similar dessert recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cannoli Shells

Start by preparing your cannoli shells according to your favorite recipe or using store-bought shells. For homemade shells, roll the dough thinly and fry at 375°F (190°C) until golden brown and crisp, about 1-2 minutes per side.

Tip: Let the shells cool completely on a wire rack before filling to maintain their crisp texture.

Step 2 — Make the Lemon Curd Filling

Combine fresh lemon juice, sugar, eggs, and butter in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes.

Tip: Strain the lemon curd through a fine-mesh sieve to remove any cooked egg bits for a perfectly smooth filling.

Step 3 — Cool the Lemon Curd

Transfer the lemon curd to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled and firm.

Tip: For faster cooling, place the bowl in an ice bath while stirring occasionally.

Step 4 — Prepare the Meringue

In a clean, dry bowl, whip room temperature egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue whipping until stiff, glossy peaks form.

Tip: Ensure your bowl and beaters are completely grease-free for the best meringue volume.

Step 5 — Combine Fillings

Fold about one-third of the meringue into the chilled lemon curd to lighten it. Then gently fold in the remaining meringue until just combined, being careful not to deflate the mixture.

Tip: Work quickly but gently to maintain the airy texture of your Lemon Meringue Pie Cannolis filling.

Step 6 — Fill the Cannoli Shells

Transfer the lemon meringue mixture to a piping bag fitted with a large star tip. Pipe the filling into both ends of each cannoli shell, creating a generous swirl.

Tip: Fill the shells just before serving to prevent them from becoming soggy.

Step 7 — Toast the Meringue

Use a kitchen torch to lightly brown the exposed meringue on both ends of each cannoli. Keep the torch moving constantly to achieve even browning without burning.

Tip: Alternatively, you can place the filled cannolis under a broiler for 30-60 seconds, watching carefully.

Step 8 — Garnish and Serve

Dust the finished Lemon Meringue Pie Cannolis with powdered sugar and garnish with lemon zest. Serve immediately while the shells are crisp and the filling is fresh.

Tip: For extra elegance, drizzle with a thin lemon glaze or add candied lemon peel as garnish.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	32g
Fat	16g
Fiber	1g
Sodium	95mg

Note: Estimates based on typical ingredients and serving size for Lemon Meringue Pie Cannolis.

Healthier Alternatives

• Greek yogurt filling — Swaps cream cheese for a protein boost with a tangy flavor that complements lemon.
• Almond flour cannoli shells — Provides a gluten-free, lower-carb option with a nutty taste.
• Coconut cream meringue — A dairy-free alternative that still whips up light and sweet.
• Stevia-sweetened lemon curd — Reduces sugar content while maintaining the bright, citrusy zing.
• Low-sodium ricotta — Cuts sodium in the filling without sacrificing creamy texture.
• Whole wheat cannoli shells — Adds fiber and nutrients for a heartier, wholesome crunch.
• Aquafaba meringue — Egg-free meringue using chickpea brine, ideal for vegan Lemon Meringue Pie Cannolis.

Serving Suggestions

• Pair with a chilled glass of limoncello or sparkling Prosecco for a refreshing contrast.
• Serve alongside fresh berries like raspberries or blueberries to complement the citrus notes.
• Offer with a dollop of whipped cream or a scoop of vanilla bean ice cream for extra indulgence.
• Arrange on a decorative platter with lemon zest and mint sprigs for a vibrant presentation.
• Perfect for bridal showers, spring celebrations, or as an elegant dinner party finale.
• Dust with powdered sugar just before serving for a professional bakery-style finish.

These Lemon Meringue Pie Cannolis shine brightest when served immediately after assembly to maintain the crisp shell texture against the creamy lemon filling.

Common Mistakes to Avoid

• Mistake: Using warm cannoli shells, which become soggy quickly. Fix: Always fill shells immediately before serving to maintain their signature crispness.
• Mistake: Overbeating the meringue, creating large, unstable air bubbles. Fix: Whip egg whites to stiff, glossy peaks and stop immediately to prevent weeping.
• Mistake: A runny lemon curd that leaks out of the shells. Fix: Cook the curd until it thickly coats the back of a spoon and cools completely before piping.
• Mistake: Filling cannoli hours ahead, causing shells to soften. Fix: Keep filling and shells separate, assembling your Lemon Meringue Pie Cannolis just prior to presentation.
• Mistake: Not stabilizing the meringue, leading to deflation. Fix: Add a small amount of cream of tartar while whipping to help the structure hold its shape.
• Mistake: Using pre-made shells that are too thick or sweet. Fix: Opt for thinner, lightly sweetened shells to let the bright lemon and fluffy meringue flavors dominate.
• Mistake: Piping the filling with too much force, cracking the delicate shells. Fix: Use a gentle hand and a wide piping tip to fill from both ends evenly.
• Mistake: Skipping the chilling step for the lemon curd, resulting in a warm, thin filling. Fix: Refrigerate the curd for at least two hours until it is firm and pipeable.

Storing Tips

• Fridge: Store your Lemon Meringue Pie Cannolis in an airtight container in the refrigerator for up to 3 days. Keep them away from strong odors to preserve their delicate lemon flavor.
• Freezer: For longer storage, place the cannolis in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 1 month. Thaw in the refrigerator before serving.
• Reheat: For a warm, crisp shell, reheat refrigerated or thawed cannolis in an oven preheated to 350°F (175°C) for 5–7 minutes. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if the filling was previously handled or stored improperly.

Always store your Lemon Meringue Pie Cannolis promptly after assembly to maintain freshness and prevent the meringue from weeping or the shell from becoming soggy.

Conclusion

These Lemon Meringue Pie Cannolis are a delightful twist on classic desserts, combining zesty lemon curd with fluffy meringue in a crispy shell. We hope you love making them! Share your results in the comments and subscribe for more creative recipes like our Creamy Pistachio Dream Cheesecake Recipe.

Print

FAQs

Can I make the shells for Lemon Meringue Pie Cannolis ahead of time?

Yes, you can prepare the cannoli shells in advance. Store them in an airtight container at room temperature for up to three days. This makes assembling the Lemon Meringue Pie Cannolis much quicker when you are ready to serve.

How do I prevent the meringue from weeping on my Lemon Meringue Pie Cannolis?

Ensure your meringue is fully cooked and stabilized. Use a kitchen torch to brown the meringue just before serving. This technique helps maintain the perfect texture for your Lemon Meringue Pie Cannolis.

What is the best way to fill the cannoli shells without them getting soggy?

Fill the cannoli shells right before serving. Keep the lemon curd and meringue separate until assembly. This preserves the crispness of your Lemon Meringue Pie Cannolis for the best eating experience.