Lemon Meringue Pie Cannoli Recipe

Introduction

These Lemon Meringue Pie Cannolis are a simple and delicious twist on two classic desserts. Combining the zesty lemon curd and fluffy meringue of a traditional pie with the crispy cannoli shell creates an unforgettable treat. For more creative dessert ideas, try the Chocolate Orange Dream Cake Recipe or the festive Grinch Cookies Recipe.

Ingredients

These Lemon Meringue Pie Cannolis combine flaky pastry with a bright, creamy filling for a delightful twist on two classics.

• 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 for dusting)

Timing

Prep Time	30 minutes
Cook Time	15 minutes
Total Time	45 minutes

Context: This recipe for Lemon Meringue Pie Cannolis is approximately 20% faster than similar dessert recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cannoli Shells

Roll out prepared cannoli dough to 1/8-inch thickness on a lightly floured surface. Cut into 4-inch circles using a cookie cutter or glass rim.

Wrap each dough circle around cannoli forms, sealing the edges with a dab of water or egg white to prevent opening during frying.

Step 2 — Fry the Shells

Heat vegetable or canola oil to 375°F (190°C) in a deep pot. Carefully fry cannoli shells until golden brown, about 2-3 minutes per batch.

Remove with tongs and drain on paper towels. Let cool completely before removing metal forms. Work in small batches to maintain oil temperature.

Step 3 — Make Lemon Curd Filling

Whisk together 4 egg yolks, 1 cup sugar, 1/2 cup fresh lemon juice, and lemon zest in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes).

Remove from heat and stir in 4 tablespoons butter until melted and incorporated. Press through a fine-mesh sieve for ultra-smooth texture. Chill completely before using.

Step 4 — Prepare Swiss Meringue

Combine 3 egg whites and 3/4 cup granulated sugar in a heatproof bowl. Place over a saucepan of simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F (71°C).

Transfer to a stand mixer and whip on high speed until stiff, glossy peaks form and bowl feels cool to the touch, about 5-7 minutes.

Step 5 — Combine Fillings

Fold 1/3 of the Swiss meringue into the chilled lemon curd to lighten the mixture. Gently fold in remaining meringue until just combined, creating a fluffy lemon meringue filling.

Be careful not to overmix to maintain airiness. The filling should hold its shape when scooped.

Step 6 — Fill Cannoli Shells

Transfer lemon meringue filling to a piping bag fitted with a large star tip. Pipe filling into both ends of each cooled cannoli shell, working quickly to maintain crispness.

Fill shells just before serving to prevent sogginess. If making ahead, store shells and filling separately.

Step 7 — Garnish and Serve

Dust filled Lemon Meringue Pie Cannolis with powdered sugar and garnish with lemon zest or crushed graham crackers for pie-like flavor.

Serve immediately for best texture contrast between crisp shell and creamy filling. These cannolis are best enjoyed the same day they’re assembled.

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

• Greek yogurt filling — Adds protein and tanginess while reducing fat compared to traditional ricotta.
• Almond flour shells — Creates a gluten-free, lower-carb option with a nutty flavor.
• Coconut cream meringue — Provides a dairy-free alternative with a subtle tropical note.
• Stevia-sweetened lemon curd — Cuts sugar content while maintaining the bright citrus flavor.
• Whole wheat cannoli shells — Adds fiber and nutrients with a heartier texture.
• Low-sodium ricotta — Reduces sodium intake while keeping the classic cannoli cream base.
• Protein powder-enhanced filling — Boosts protein content without compromising the Lemon Meringue Pie Cannolis texture.
• Date paste sweetener — Offers natural sweetness with added nutrients instead of refined sugar.

Serving Suggestions

• Pair with a glass of chilled limoncello or sparkling prosecco for an elegant dessert experience
• Serve alongside fresh berries or a mixed citrus salad to complement the lemon flavor
• Offer with coffee or espresso for a classic Italian dessert pairing
• Create a dessert platter with other Italian pastries like biscotti and panna cotta
• Perfect for bridal showers, spring celebrations, or as a refreshing summer dessert
• Dust with powdered sugar and garnish with lemon zest for beautiful presentation
• Arrange on a decorative platter with edible flowers for special occasions

These Lemon Meringue Pie Cannolis work wonderfully as individual desserts that can be prepared ahead and assembled just before serving, making them ideal for entertaining.

Common Mistakes to Avoid

• Mistake: Using warm filling that melts the cannoli shell. Fix: Chill the lemon curd completely before piping to maintain shell crispness.
• Mistake: Overbeating the meringue, causing it to weep. Fix: Whip to stiff peaks and use immediately for stable, glossy peaks.
• Mistake: Filling cannoli shells too far in advance. Fix: Assemble just before serving to prevent sogginess.
• Mistake: Not stabilizing the lemon curd properly. Fix: Cook curd to 170°F (77°C) and cool fully for ideal thickness.
• Mistake: Skipping the step of toasting the meringue. Fix: Briefly torch or broil for that classic lemon meringue pie flavor and texture.
• Mistake: Using store-bought shells that are too thick. Fix: Select thin, delicate shells or make your own for better balance.
• Mistake: Overfilling, which causes messy breaks. Fix: Pipe filling from both ends for even distribution without pressure.
• Mistake: Not balancing the lemon tartness with sweetness. Fix: Taste and adjust curd sugar levels before assembling.

Storing Tips

• Fridge: Store Lemon Meringue Pie Cannolis in an airtight container in the refrigerator for up to 3 days. Keep them away from strong odors.
• Freezer: For longer storage, freeze Lemon Meringue Pie Cannolis in a single layer in a freezer-safe container for up to 1 month. Thaw in the refrigerator before serving.
• Reheat: To refresh, warm in an oven preheated to 300°F (150°C) for 5–8 minutes until the shell is crisp. Ensure the internal temperature reaches 165°F (74°C) if containing dairy-based filling.

Always cool your Lemon Meringue Pie Cannolis completely before storing to maintain texture and prevent sogginess. For food safety, discard any leftovers left at room temperature for more than 2 hours.

Conclusion

These Lemon Meringue Pie Cannolis are a delightful twist on two classic desserts. Perfect for any occasion, they’re surprisingly simple to make. Give this recipe a try and let us know how it turned out in the comments! For more sweet treats, check out our Honey Peach Cream Cheese Cupcakes Recipe and Raspberry Peach Cake Recipe.

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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 a day in advance. Store them in an airtight container at room temperature to keep them crisp. Fill them just before serving to maintain the perfect texture for your Lemon Meringue Pie Cannolis.

What is the best way to pipe the filling into the cannoli shells?

Use a piping bag with a large round tip for easy filling. Gently insert the tip into one end of the shell and squeeze steadily until filling emerges from the other side. This method ensures your Lemon Meringue Pie Cannolis are evenly filled without breaking the shells.

How long do Lemon Meringue Pie Cannolis stay fresh after assembling?

Assembled Lemon Meringue Pie Cannolis are best enjoyed within a few hours. The shells may soften if left too long due to the moisture in the filling. For the best experience, serve them immediately after preparation.