If you’re on the hunt for a dessert that’s equal parts nostalgic and full of wow-factor, look no further than Lemon Meringue Pie Cannoli. Imagine the creamy tang of lemon meringue pie nestled inside a crispy, golden cannoli shell, all topped with perfectly toasted, fluffy meringue. This mash-up celebrates classic Italian and American desserts in one playful bite, delivering bright citrus flavors, pillowy meringue, and dreamy mascarpone all at once. Whether you’re throwing a summer party or just want to treat yourself, this irresistible treat will have friends and family swooning for seconds.

Ingredients You’ll Need

These ingredients are the building blocks of Lemon Meringue Pie Cannoli, and each one brings something special. Simple, fresh, and easy to find, they work together to create texture, flavor, and that show-off quality every homemade dessert deserves.

Cannoli shells: Crisp and light, the essential container for your creamy lemon filling—store-bought or homemade are both perfect.
Whole milk ricotta cheese (drained): Adds classic Italian creaminess and ensures your filling is luscious, never watery.
Mascarpone cheese: Gives a rich, velvety body to the filling and tames the lemons’ bright acidity.
Lemon curd: Bursts of sunshine in a spoonful; use a high-quality store-bought version or homemade for extra zing.
Powdered sugar: Sweetens the filling and keeps it cloud-like without any grittiness.
Lemon zest: Packs a punch of citrusy aroma and brings the whole dessert to life.
Vanilla extract: Rounds out the flavors with warmth and depth, making everything taste just a little more like a hug.
Egg whites (for meringue): Whip up into that gorgeous, glossy meringue everyone can’t resist.
Granulated sugar: Gives your meringue structure and sweet, pillowy magic.
Cream of tartar: Helps meringue hold its peaks, ensuring your Lemon Meringue Pie Cannoli looks bakery-worthy.
Extra vanilla extract (for meringue): A splash in your meringue brings everything into harmony.

How to Make Lemon Meringue Pie Cannoli

Step 1: Make the Creamy Lemon Filling

Start by combining the ricotta, mascarpone, lemon curd, powdered sugar, lemon zest, and vanilla extract in a medium mixing bowl. Beat everything together until it’s completely smooth and irresistibly creamy. This filling is the heart of your Lemon Meringue Pie Cannoli, so don’t be afraid to taste as you go and balance that sweet-tart lemon just how you love it. Place the mixture in the fridge for 15 to 20 minutes so it can firm up, which helps it pipe cleanly without making your shells soggy.

Step 2: Whip Up the Meringue

While your filling chills, it’s time for the show-stopping meringue. In a clean, dry bowl, beat the egg whites with cream of tartar using a stand or hand mixer on medium speed. You’ll start to see soft peaks forming after a few minutes. Now, slowly sprinkle in the granulated sugar while beating on high. Keep going until you have stiff, glossy peaks that look like clouds. Add the vanilla extract and whip briefly—your meringue is ready to shine.

Step 3: Fill the Cannoli Shells

Gently fill a piping bag with your chilled lemon filling and pipe a generous amount into each cannoli shell. The filling should reach right to the edges, so you get a perfect blend of crunch and cream in every bite. This step is quick and truly satisfying—the moment when your Lemon Meringue Pie Cannoli starts to take shape.

Step 4: Top with Meringue and Toast

Spoon or pipe fluffy clouds of meringue onto both ends of each filled cannoli. Take a kitchen torch and gently toast the meringue until it’s golden with hints of caramelized sugar. Watch as the meringue swirls transform into a toasted masterpiece! If you don’t have a torch, a quick pass under the broiler on a baking sheet works, but keep a careful eye so you don’t lose those pretty peaks.

Step 5: Chill or Serve Immediately

For the best crunch, enjoy immediately, but these also keep beautifully in the fridge for a little while. Waiting lets the flavors meld even more, and the meringue topping stays impressively fluffy. Serve on a pretty platter and get ready for the compliments to roll in!

How to Serve Lemon Meringue Pie Cannoli

Garnishes

The right finish takes Lemon Meringue Pie Cannoli from delicious to dazzling. Sprinkle with a bit of extra lemon zest for even more citrus flair, or dust the edges with crushed graham crackers to echo classic lemon pie. A light dusting of powdered sugar or a few tiny edible flowers will make your platter pop at any gathering.

Side Dishes

While Lemon Meringue Pie Cannoli is a star all its own, a bowl of fresh summer berries or a fruit salad balances the dessert’s richness. For a cozy occasion, pair with espresso or hot tea—the creamy, tart filling is perfect alongside coffee’s bold flavors.

Creative Ways to Present

Think beyond the plate! Arrange cannoli upright in a clear glass or jar so everyone sees the pretty swirls of meringue, or line them up like a row of brilliant gems on a cake stand. For parties, set up a DIY cannoli bar with bowls of filling, shells, and toppings, and let guests pipe and garnish their own.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (a rare miracle!), store filled Lemon Meringue Pie Cannoli in an airtight container in the refrigerator. For best texture, enjoy within 24 hours, as the shells will absorb filling and soften with time. Pop a layer of wax paper between stacked cannoli to prevent sticking and preserve those gorgeous meringue peaks.

Freezing

Freezing Lemon Meringue Pie Cannoli isn’t recommended, as the meringue can weep and become sticky while the shell loses its hallmark crispness. However, you can freeze the lemon filling (without meringue) in a sealed container for up to a month, then thaw, pipe, and top just before serving.

Reheating

These cannoli are best served cold or at cool room temperature, so there’s no need to reheat. If the shells have softened, try removing the filling and warming the empty shells in a low oven for a few minutes, then refill and serve—but honestly, these treats rarely stick around long enough to need any help!

FAQs

Can I make Lemon Meringue Pie Cannoli ahead of time?

Yes, you can prep the lemon filling and meringue a day ahead and store them separately in the fridge. Assemble and fill the cannoli shells just before serving so the shells stay perfectly crisp.

Can I skip the kitchen torch for the meringue?

Absolutely! If you don’t have a kitchen torch, place the meringue-topped cannoli under a hot broiler for a few seconds until golden. Watch closely—meringue browns quickly.

Is there a dairy-free version of this recipe?

You can try dairy-free ricotta and mascarpone alternatives found in many grocery stores, along with a vegan lemon curd. The meringue can be made with aquafaba (chickpea brine) instead of egg whites for a vegan-friendly dessert.

How do I prevent my cannoli shells from getting soggy?

Only fill the shells shortly before serving. The longer cannoli sit filled, the more moisture is absorbed, so for the best crunch, keep shells and filling separate until just before enjoying.

What type Dessert

Both homemade and high-quality store-bought lemon curd work beautifully. Just make sure the curd is thick and tangy, so the filling sets up nicely and tastes refreshingly bold.

Final Thoughts

If you’re ready to impress yourself (and everyone else) with a dessert that’s a little unexpected and completely delightful, Lemon Meringue Pie Cannoli is calling your name. It’s bright, zesty, airy, and downright joyful to make and eat. Give it a try—your dessert game will never be the same!