Lemon Meringue Pie Cannoli Recipe

Introduction

This Lemon Meringue Pie Cannoli recipe offers a delightful twist on two classic desserts. Crisp cannoli shells are filled with a zesty lemon curd and topped with fluffy toasted meringue, creating an elegant yet simple treat. For another creative dessert mashup, try the Chocolate Orange Dream Cake Recipe or the festive Grinch Cookies Recipe.

Ingredients

These zesty Lemon Meringue Pie Cannolis feature a crisp, golden shell filled with a bright, creamy lemon filling that balances sweet and tart flavors perfectly.

• 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 approximately 20% faster to prepare than similar filled pastry recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cannoli Shells

Roll out your cannoli dough to about 1/8-inch thickness. Cut into circles using a 4-inch cutter. Wrap each circle around cannoli forms, sealing the edges with a dab of egg white.

Fry at 375°F until golden brown, about 2-3 minutes. The shells should be crisp and lightly blistered when done. Drain on paper towels and let cool completely before removing forms.

Step 2 — Make the Lemon Curd Filling

Whisk together lemon juice, sugar, eggs, and egg yolks in a saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 8-10 minutes). The curd should coat the back of a spoon.

Remove from heat and stir in butter until melted and incorporated. Strain through a fine-mesh sieve to ensure smooth texture. Chill completely before using.

Step 3 — Prepare the Meringue Topping

Whip room temperature egg whites with cream of tartar until foamy. Gradually add sugar and continue whipping until stiff, glossy peaks form. The meringue should hold its shape when beaters are lifted.

For Swiss meringue, heat egg whites and sugar over a double boiler to 160°F before whipping. This creates a more stable meringue for piping.

Step 4 — Fill the Cannoli Shells

Transfer chilled lemon curd to a piping bag fitted with a round tip. Gently fill each cooled cannoli shell from both ends, being careful not to overfill. Wipe away any excess filling.

Work quickly to prevent shells from becoming soggy. For best results, fill just before serving to maintain crisp texture.

Step 5 — Pipe the Meringue

Using a separate piping bag with a star tip, pipe meringue onto both ends of each filled cannoli. Create decorative swirls or peaks for visual appeal.

For toasted meringue, use a kitchen torch to lightly brown the edges. Hold torch 4-6 inches away and move constantly to avoid burning.

Step 6 — Assemble and Garnish

Arrange your Lemon Meringue Pie Cannolis on a serving platter. Garnish with lemon zest or thin lemon slices for extra citrus flavor and visual contrast.

For added texture, sprinkle with crushed graham crackers between the meringue peaks to mimic the crust element of traditional lemon meringue pie.

Step 7 — Serve Immediately

These Lemon Meringue Pie Cannolis are best enjoyed within 2 hours of assembly. The contrast between crisp shell, creamy filling, and fluffy meringue is at its peak when fresh.

Store any unfilled shells in an airtight container for up to 3 days. Fill only what you plan to serve immediately to maintain optimal texture.

Nutritional Information

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

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder in the filling — Add unflavored or vanilla protein powder to the lemon curd for a protein boost without altering the tangy flavor.
• Low-carb cannoli shells — Use almond flour or coconut flour-based cannoli forms to reduce carbs while keeping a nutty, crisp texture.
• Dairy-free meringue — Swap butter in the filling for coconut oil or vegan butter, and ensure meringue is made with aquafaba for a completely dairy-free Lemon Meringue Pie Cannoli.
• Gluten-free cannoli shells — Prepare shells with a gluten-free flour blend to maintain the classic crunch while making them celiac-friendly.
• Reduced-sugar lemon curd — Use a sugar substitute like erythritol or monk fruit in the lemon curd to lower the sugar content while preserving the bright, citrusy taste.
• Greek yogurt filling — Mix Greek yogurt into the filling for added protein and a slightly tangier, creamier consistency.
• Baked meringue topping — Opt for a baked meringue instead of a raw version to ensure food safety and a light, crisp finish without extra sodium.
• Mini cannoli portions — Make smaller cannoli to naturally control portion size and calorie intake while still enjoying the Lemon Meringue Pie Cannoli experience.

Serving Suggestions

• Pair with a hot cup of Earl Grey tea or a chilled glass of limoncello for a complementary citrus experience
• Serve as an elegant dessert at spring brunches, bridal showers, or afternoon tea parties
• Create a dessert platter with mixed cannoli flavors, placing these Lemon Meringue Pie Cannolis as the centerpiece
• Dust with powdered sugar and garnish with lemon zest curls for visual appeal
• Accompany with fresh berries to balance the sweetness and add color contrast
• Serve immediately after filling to maintain the crisp cannoli shell texture

These Lemon Meringue Pie Cannolis make a stunning presentation when arranged on a tiered stand or decorative platter. The bright yellow filling and toasted meringue peaks create visual interest that’s perfect for special occasions and photography.

Common Mistakes to Avoid

• Mistake: Using warm cannoli shells, which become soggy quickly. Fix: Fill shells immediately before serving to maintain that signature crisp texture.
• Mistake: Overmixing the lemon curd, incorporating too much air. Fix: Stir gently over low heat until thickened for a silky, dense curd.
• Mistake: Adding meringue to hot lemon curd, causing it to deflate. Fix: Ensure the curd is completely cooled before folding in the meringue.
• Mistake: Underwhipping the meringue, leading to a runny filling. Fix: Whip egg whites to stiff, glossy peaks that hold their shape.
• Mistake: Overfilling the cannoli shells, causing breakage. Fix: Use a piping bag for controlled, even filling without pressure.
• Mistake: Storing assembled Lemon Meringue Pie Cannolis, which lose texture. Fix: Store shells and filling separately, assembling just before serving.
• Mistake: Using bottled lemon juice instead of fresh. Fix: Freshly squeezed lemon juice provides the bright, vibrant flavor essential to this dessert.
• Mistake: Skipping the tempering step for the egg yolks in the curd. Fix: Slowly whisk hot liquid into yolks first to prevent scrambling.
• Mistake: Not toasting the meringue topping. Fix: Briefly torch or broil the meringue for that classic Lemon Meringue Pie look and flavor.
• Mistake: Rushing the chilling time for the lemon curd. Fix: Allow the curd to chill thoroughly, ideally for 2–4 hours, so it sets properly.

Storing Tips

• Fridge: Store Lemon Meringue Pie Cannolis in an airtight container in the refrigerator for up to 2 days. Keep them away from strong odors to preserve their delicate lemon flavor.
• Freezer: For longer storage, place Lemon Meringue Pie Cannolis in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 1 month.
• Reheat: Thaw frozen Lemon Meringue Pie Cannolis in the refrigerator overnight. For a crispier shell, warm them in a preheated 325°F oven for 5–7 minutes. Always ensure the internal temperature reaches at least 165°F if reheating fully.

Proper storage helps maintain the texture and freshness of your Lemon Meringue Pie Cannolis, ensuring they remain a delightful treat.

Conclusion

We hope you love making these delightful Lemon Meringue Pie Cannolis as much as we do. If you’re craving more sweet treats, try our Honey Peach Cream Cheese Cupcakes Recipe or Irresistible Caramel Apple Cheesecake Recipe. Give this recipe a try and share your results in the comments below—don’t forget to subscribe for more delicious ideas!

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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 your 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 thoroughly cooked and completely cool before piping. Using a kitchen torch to lightly toast the meringue can also help stabilize it. This step is key for beautiful and stable Lemon Meringue Pie Cannolis.

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

Fill your cannoli shells just before serving to maintain their crisp texture. Use a piping bag for a clean and easy filling process. This ensures your Lemon Meringue Pie Cannolis have the perfect combination of a crunchy shell and creamy filling.