Lemon Meringue Pie Cannolis Recipe

Ready to turn a classic Italian pastry into a zesty, show-stopping treat? Let me introduce you to Lemon Meringue Pie Cannolis! These cannolis are bright, creamy, and crisp, with the sweet crunch of meringue cookies and a delightful pop of real lemon flavor. With every bite, you’ll get the nostalgic comfort of a lemon meringue pie wrapped in the elegance and crunch of a cannoli shell—easy enough for any day, but impressive enough to wow at a dinner party. I guarantee this recipe is one you’ll want to keep in your dessert rotation!

this Recipe

Ingredients You’ll Need

Gathering quality ingredients is the key to making unforgettable Lemon Meringue Pie Cannolis. Each component brings its own magic, from tangy lemon curd and silky cream cheese, to the crisp cannoli shells that hold it all together with a satisfying crunch.

• Cannoli shells: The golden vessel—buy these pre-made for simplicity and shattering crispness (homemade if you’re ambitious!)
• Cream cheese (8 oz, softened): This silky base brings a gentle tang and velvety body to the filling.
• Lemon curd (1 cup): The star of the show—use a really good store-bought brand or homemade for the brightest, freshest citrus punch.
• Powdered sugar (1/2 cup): Just a bit for sweetness and an ultra-smooth texture in the filling.
• Lemon zest (1 teaspoon): Adds bursts of aromatic citrus oil and a real “fresh lemon” flavor.
• Mini meringues or crushed meringue cookies (2 cups): These add sweet crunch and that signature “pie” touch on both ends.
• Whipped cream (1 cup): Fluffy, cloud-like topping—spooned or piped, it makes that perfect finishing flourish.

How to Make Lemon Meringue Pie Cannolis

Step 1: Make the Creamy Lemon Filling

Start by beating the softened cream cheese in a medium bowl until extra smooth and lump-free. Add the lemon curd, powdered sugar, and lemon zest, mixing until everything is fully combined. The filling should be glossy, thick, and irresistibly creamy. This mixture is what turns simple cannoli shells into dreamy Lemon Meringue Pie Cannolis!

Step 2: Fill the Cannoli Shells

Spoon your luscious lemony filling into a piping bag or a sturdy zip-top bag with the corner snipped off. Carefully pipe the filling into both ends of each cannoli shell, making sure to generously fill every bite. Don’t overfill to the point of cracking the shell, but do pack them nicely so no one gets a sad, empty bite!

Step 3: Add the Whipped Cream

Just before serving, top each cannoli with a soaring dollop (or swirl) of whipped cream. Whether you pipe it with a fancy star tip or just pile on with a spoon, this extra layer is the finishing touch that makes Lemon Meringue Pie Cannolis feel like dessert at a boutique bakery.

Step 4: Finish with Meringues for Crunch

Sprinkle crushed mini meringues or cookie bits onto both exposed ends of the filled cannolis. This is your pie “crust” moment, adding sweet, airy crunch that tastes just like the real thing. If you want a little extra color, grate over more lemon zest—because when has more lemon ever been a bad idea?

How to Serve Lemon Meringue Pie Cannolis

Garnishes

A beautiful garnish can turn these cannolis into true showstoppers. Try a light dusting of powdered sugar, extra lemon zest for intense color, or a drizzle of extra lemon curd over each plate. For festive occasions, edible flowers or a tiny mint sprig on the side add a classy touch!

Side Dishes

Although Lemon Meringue Pie Cannolis shine all on their own, they pair deliciously with fresh berries for a refreshing contrast, or a cup of good espresso to balance the sweetness. At a party, set them alongside a fruit salad or other citrus-based treats for a bright, cohesive dessert spread.

Creative Ways to Present

Want to make your Lemon Meringue Pie Cannolis a centerpiece? Stand them upright in a clear glass for a playful bouquet effect, nestle them in cupcake liners for easy serving, or stack them in a crisscross “pyramid” on a pretty platter. For dinner parties, plate each cannoli on a swirl of lemon curd with extra meringue crumbs sprinkled artistically around—your guests will swoon!

Make Ahead and Storage

Storing Leftovers

If you find yourself with any leftover Lemon Meringue Pie Cannolis (unlikely, but miracles can happen!), store them loosely covered in the refrigerator for up to one day. The shells may soften a little, but the flavors are just as bright. To keep them extra crisp, store the filling and shells separately and assemble just before eating.

Freezing

Unfortunately, these beauties don’t freeze well assembled—the shells lose their crunch and the filling can become grainy after thawing. However, you can freeze the lemon filling by itself for up to a month; just thaw in the fridge, whip again if needed, and fill fresh shells for best results.

Reheating

No rewarmed cannolis here! Lemon Meringue Pie Cannolis are best enjoyed cold or at room temperature. If you’ve refrigerated them, set them out for 10–15 minutes to take off the chill before serving, and they’ll taste beautifully bright and creamy.

FAQs

Can I use homemade lemon curd?

Absolutely! Homemade lemon curd takes Lemon Meringue Pie Cannolis to new heights, with unbeatable freshness and flavor. But don’t stress—store-bought curd works beautifully too.

How can I keep the cannoli shells from getting soggy?

The secret is to fill the cannolis just before serving. If you want to get ahead, store the filling and shells separately, then assemble in minutes when you’re ready for dessert.

What’s the best way to crush the meringues?

Pop the mini meringues or cookies in a zip-top bag, seal, and gently tap with a rolling pin. Aim for a mix of chunky bits and fine crumble to get fun textures in every bite.

Can I make these gluten-free or dairy-free?

Of course! Look for gluten-free cannoli shells or substitute with gluten-free pint-sized cones. For dairy-free, choose a vegan cream cheese, coconut whipped topping, and ensure your meringues are egg-free if needed.

Do I need any special equipment?

Nothing fancy required! A mixing bowl, a whisk or hand mixer, and a piping bag or zip-top bag will do the trick. The fuss-free nature of this recipe is part of its charm—no need for cannoli forms or deep frying.

Final Thoughts

There’s something truly joyful about sharing a dessert as lovely and surprising as Lemon Meringue Pie Cannolis. Whether you whip them up for a special occasion or just to brighten an everyday meal, these treats always bring smiles and requests for seconds. I hope you’ll try them soon and add a little extra sunshine to your dessert table!

Print