LEMON MERINGUE PIE CANNOLI

Here’s a Lemon Meringue Pie Cannoli recipe that fuses the crispy, creamy goodness of an Italian classic with the bright, tangy flavors of a lemon meringue pie. Think of it as a zesty, summery twist on the traditional cannoli — perfect for impressing guests or treating yourself.

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🍋 Lemon Meringue Pie Cannoli Recipe

🕒 Prep Time: 30 mins

🍳 Cook Time: 15 mins (plus cooling time)

🍽 Makes: ~12 cannoli

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Components

1. Crispy Cannoli Shells (or use store-bought)

2. Lemon Cream Filling

3. Toasted Meringue Topping

4. Optional Garnishes: crushed graham crackers, lemon zest, powdered sugar

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1. Ingredients

🥚 For the Cannoli Shells (skip if using store-bought):

• 2 cups (250g) all-purpose flour

• 1 tbsp sugar

• ¼ tsp salt

• 2 tbsp unsalted butter (cold, diced)

• 1 egg

• ½ cup dry white wine (or water)

• Oil for frying

🍋 For the Lemon Filling:

• 1 cup (240ml) lemon curd (homemade or good-quality store-bought)

• ¾ cup (180ml) heavy cream

• ½ cup (120g) mascarpone or cream cheese (softened)

• 1 tbsp powdered sugar (optional)

☁️ For the Meringue:

• 2 egg whites

• ½ cup (100g) sugar

• ¼ tsp cream of tartar or a squeeze of lemon juice

• ½ tsp vanilla extract (optional)

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2. Instructions

🔸 Step 1: Make or Prepare Cannoli Shells

If making from scratch:

1. Mix flour, sugar, and salt. Cut in butter until crumbly.

2. Add egg and wine to form a dough. Knead until smooth.

3. Wrap and chill for 30 min. Roll out thinly, cut into 4-inch circles.

4. Wrap around cannoli forms, seal with egg wash.

5. Fry in hot oil (180°C/350°F) for ~2 minutes until golden.

6. Cool completely and gently remove from forms.

Shortcut: Use store-bought shells to save time!

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🔸 Step 2: Lemon Cream Filling

1. Whip heavy cream until soft peaks form.

2. In another bowl, beat mascarpone/cream cheese until smooth.

3. Fold in lemon curd and whipped cream. Chill until ready to use.

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🔸 Step 3: Meringue Topping

1. In a clean bowl, whisk egg whites with cream of tartar until foamy.

2. Gradually add sugar and beat until stiff peaks form.

3. Pipe or spoon onto filled cannoli and toast gently with a kitchen torch.

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3. Assembly

1. Pipe the lemon cream into each cannoli shell using a pastry bag.

2. Pipe or dollop meringue on one or both ends.

3. Toast the meringue with a blowtorch until golden.

4. Garnish with:

   • Crushed graham cracker crumbs

   • Grated lemon zest

   • Powdered sugar dusting

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✅ Tips

• Assemble just before serving to keep the shells crisp.

• Use pasteurized egg whites if concerned about raw eggs.

• Can refrigerate filled cannoli for a short time, but they’re best fresh.