Lemon Meringue Pie Cannoli Recipe

Introduction

These Lemon Meringue Pie Cannolis are a simple and delicious twist on two classic desserts. The crispy shells filled with tangy lemon curd and fluffy meringue create an unforgettable treat perfect for any occasion. 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 the zesty brightness of lemon with the sweet, airy texture of meringue in a crispy pastry shell that shatters with every bite.

• 2 (9-inch) round pie dough circles (such as Pillsbury Pie Crusts)
• 1 egg
• 1 teaspoon water
• 3/4 cup lemon curd
• 1/2 cup marshmallow fluff
• 1 cup frozen whipped topping, thawed
• 1 teaspoon fresh 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 come together about 20% faster than similar dessert recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Cannoli Shells

Purchase pre-made cannoli shells or make your own using cannoli forms. If baking homemade shells, fry at 375°F until golden brown and blistered, about 2-3 minutes per side. Transfer to a wire rack to cool completely before filling.

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 is ready when it coats the back of a spoon and reaches 170°F.

Remove from heat and stir in butter until melted and smooth. Strain through a fine-mesh sieve to remove any cooked egg bits for a silky texture.

Step 3 — Cool and Thicken the Lemon Curd

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

For best results, you can prepare the lemon curd a day ahead. The chilled curd should hold its shape when scooped.

Step 4 — Prepare the Meringue Topping

Using a stand mixer with whisk attachment, beat egg whites on medium speed until foamy. Gradually add sugar and continue beating until stiff, glossy peaks form.

Add a pinch of cream of tartar at the foamy stage for stability. The meringue is ready when you can turn the bowl upside down without it sliding out.

Step 5 — Fill the Cannoli Shells

Transfer the chilled lemon curd to a piping bag fitted with a large round tip. Gently pipe the lemon curd into both ends of each cannoli shell, filling completely but not overstuffing.

Work quickly to prevent the shells from becoming soggy. Fill only as many cannoli as you plan to serve immediately for optimal crispness.

Step 6 — Pipe the Meringue

Transfer the meringue to a clean piping bag fitted with a star tip. Pipe decorative swirls of meringue along the top of each filled cannoli, covering the lemon curd completely.

For a traditional look, pipe the meringue in a zigzag pattern along the length of the cannoli. Ensure the meringue completely seals the filling inside.

Step 7 — Toast the Meringue

Use a kitchen torch to gently brown the meringue, holding the torch 4-6 inches away and moving constantly for even coloring. Alternatively, broil in oven for 30-60 seconds, watching carefully to prevent burning.

The meringue should be golden brown with lightly toasted peaks. The lemon curd inside should remain cool while the meringue develops that classic toasted flavor.

Step 8 — Serve Immediately

Arrange your Lemon Meringue Pie Cannolis on a serving platter and garnish with lemon zest or crushed graham crackers if desired. Serve within 1-2 hours for the best texture contrast between crisp shell and creamy filling.

The cannoli shells will gradually soften from the moisture in the filling, so enjoy them while they’re still crisp for the ultimate Lemon Meringue Pie Cannolis experience.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	38g
Fat	13g
Fiber	1g
Sodium	95mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt filling — Adds protein while maintaining the creamy texture and tangy flavor that complements lemon.
• Almond flour cannoli shells — A gluten-free, lower-carb alternative that adds a subtle nutty flavor.
• Coconut cream meringue — A dairy-free option that whips up light and pairs well with citrus notes.
• Stevia-sweetened lemon curd — Reduces sugar content while keeping the bright, tart lemon flavor essential to Lemon Meringue Pie Cannolis.
• Low-sodium ricotta filling — Cuts sodium while providing the traditional cannoli cream base.
• Whole wheat cannoli shells — Adds fiber and a heartier texture without overpowering the delicate lemon meringue profile.
• Aquafaba meringue — An egg-free, low-calorie meringue that creates the same light, fluffy topping.

Serving Suggestions

• Pair with a hot cup of Earl Grey tea or freshly brewed coffee to complement the tangy lemon curd.
• Serve as a stunning dessert at spring brunches, bridal showers, or Easter gatherings.
• Create a dessert platter with other Italian pastries like biscotti or pignoli cookies.
• Dust with powdered sugar and garnish with lemon zest curls for an elegant presentation.
• Accompany with a scoop of vanilla bean gelato for an indulgent contrast.
• Arrange on a tiered stand for a visually appealing display at parties.

These Lemon Meringue Pie Cannolis make a memorable finale to any meal, combining classic Italian pastry with beloved lemon meringue flavors.

Common Mistakes to Avoid

• Mistake: Using warm filling that melts the chocolate coating. Fix: Chill the lemon curd completely before piping to maintain shell integrity.
• Mistake: Overbeating the meringue, causing it to weep. Fix: Whip to stiff peaks and immediately pipe; don’t let it sit.
• Mistake: Filling cannoli shells too early, making them soggy. Fix: Fill just before serving to preserve their signature crunch.
• Mistake: Not stabilizing the lemon curd, leading to a runny texture. Fix: Use cornstarch or egg yolks and cook until thickened properly.
• Mistake: Skipping the chocolate dip on shell ends. Fix: A thin chocolate layer seals the shell and adds flavor contrast.
• Mistake: Using store-bought shells that are stale or broken. Fix: Check for freshness or make your own for guaranteed crispness.
• Mistake: Incorporating lemon zest too coarsely, creating bitter bites. Fix: Use a microplane for fine zest that distributes evenly.
• Mistake: Under-sweetening the meringue, amplifying lemon’s tartness. Fix: Balance acidity with enough sugar for a smooth, sweet foam.
• Mistake: Overfilling the shells, causing messy breaks. Fix: Pipe from both ends for even distribution and a professional look.
• Mistake: Not toasting the meringue topping, missing that classic finish. Fix: Briefly torch the meringue for color and a subtle smoky flavor.

Storing Tips

• Fridge: Store Lemon Meringue Pie Cannolis in an airtight container in the refrigerator for up to 2 days. The meringue can weep if stored longer, so enjoy them fresh.
• Freezer: For longer storage, freeze unfilled cannoli shells separately in a freezer bag for up to 3 months. Fill them after thawing. Do not freeze assembled Lemon Meringue Pie Cannolis as the meringue and lemon curd will not freeze well.
• Reheat: Reheat cannoli shells in a 300°F (150°C) oven for 5-7 minutes until crisp. Always fill with lemon curd and meringue just before serving for food safety and best texture.

For food safety, keep lemon curd refrigerated and ensure any dairy-based components are stored below 40°F (4°C).

Conclusion

These Lemon Meringue Pie Cannolis are a delightful twist on two classic desserts. We hope you enjoy making and sharing them. Don’t forget to rate the recipe and leave a comment with your results. For more sweet inspiration, try our Honey Peach Cream Cheese Cupcakes Recipe or 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 in advance. Store them in an airtight container at room temperature for up to three days. This makes assembling your Lemon Meringue Pie Cannolis 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 just before serving to keep them crisp. Use a piping bag for a clean and even filling of the lemon curd and meringue. This step is key for the best Lemon Meringue Pie Cannolis experience.