Lemon Meringue Pie Cannolis Recipe

Ready to experience sunshine in dessert form? Let me introduce you to Lemon Meringue Pie Cannolis. This recipe blends the bright zing of lemon, the pillowy soft sweetness of meringue, and the irresistible crispness of classic cannoli shells—all in one show-stopping treat. Whether you’re a lifelong cannoli lover or a lemon dessert devotee, these are little cups of joy that make every bite feel like a celebration. If you want a dessert that looks as impressive as it tastes, Lemon Meringue Pie Cannolis are your new favorite obsession.

this Recipe

Ingredients You’ll Need

Gathering your ingredients for Lemon Meringue Pie Cannolis is refreshingly simple, but each one brings something special to the table. From the creamy cheeses that anchor the filling to the tart lemon and sweet, glossy meringue, every component matters in building that unforgettable bite.

• Cannoli shells (12): Store-bought or homemade, these crisp pastry tubes give the dessert its signature crunch and classic shape.
• Ricotta cheese (1 cup, drained): Make sure to drain well for a thick, rich filling that won’t get soggy—quality ricotta is your friend here.
• Mascarpone cheese (1/2 cup): Adds a smooth, creamy texture and a subtle tang that makes the filling extra luscious.
• Powdered sugar (1/3 cup): Sweetens the filling without any graininess, and helps keep it light and smooth.
• Lemon zest (1 teaspoon): Packed with citrus oils, lemon zest provides aromatic depth and amplifies that fresh lemon kick.
• Lemon curd (3/4 cup): The star of the show—store-bought or homemade—this adds luxurious tartness and a jewel-bright color.
• Egg whites (3): When beaten, these transform into the cloud-like meringue that crowns each cannolo.
• Cream of tartar (1/4 teaspoon): A pinch stabilizes the egg whites, giving you glossy peaks for a perfect meringue every time.
• Granulated sugar (1/2 cup): Provides structure and sweetness to the meringue, yielding that classic, marshmallowy finish.
• Vanilla extract (1/2 teaspoon): Just a hint brings extra warmth and rounds out the tart flavors.
• Crushed graham crackers (optional, for garnish): Adds a buttery-sweet crunch reminiscent of lemon pie crust, and makes for a beautiful finishing touch.

How to Make Lemon Meringue Pie Cannolis

Step 1: Make the Creamy Lemon Filling

In a medium bowl, whisk together your well-drained ricotta, velvety mascarpone, powdered sugar, and fragrant lemon zest until the mixture is completely smooth. Take a moment—the aroma is heavenly already! Gently fold in your lemon curd for that eye-popping golden hue and tart-sweet flavor, mixing until everything’s beautifully combined. Spoon this luscious filling into a piping bag; you’re ready for the next stage.

Step 2: Fill the Cannoli Shells

Grab those perfectly crisp cannoli shells and, using your piping bag, fill each shell from both ends so there’s no empty bite. Fill them just to the ends—overstuffed cannolis may look tempting, but they get messy fast! This step is where it all starts to come together and Lemon Meringue Pie Cannolis really shine.

Step 3: Whip Up the Fluffy Meringue

In a clean, dry bowl, beat your egg whites with cream of tartar until soft peaks form. Slowly add the granulated sugar, beating continually, until your meringue is stiff, glossy, and cloud-like. Finish with a splash of vanilla extract, and you’ll have a pillow of pure delight ready for piping.

Step 4: Pipe and Toast the Meringue

Transfer your meringue to a piping bag with a decorative tip. Pipe generous swirls of meringue onto the ends of each filled cannoli. Now for some magic: use a kitchen torch to gently toast the meringue until golden and lightly caramelized. If you don’t have a torch, you can briefly brown them under the broiler—just watch closely so those beautiful swirls don’t burn!

Step 5: Finish with Graham Cracker Sprinkles

For the grand finale and a nod to classic lemon meringue pie, sprinkle the toasted meringue ends with crushed graham crackers. It adds gorgeous texture and a hint of nostalgia. Serve your Lemon Meringue Pie Cannolis immediately for the crispiest experience, or chill for up to two hours to let the flavors meld.

How to Serve Lemon Meringue Pie Cannolis

Garnishes

The beauty of these Lemon Meringue Pie Cannolis is in the details. Dust the ends with a snowfall of crushed graham crackers, a pinch of lemon zest, or even a couple of tiny edible flowers for a touch of elegance. A light sprinkle of powdered sugar or candied lemon peel can also add sparkle and color, making each cannolo a feast for the eyes as well as the palate.

Side Dishes

While these cannolis can absolutely steal the spotlight on their own, they also play well with friends. Pair them with a simple fruit salad, a berry compote, or serve alongside an espresso or icy limoncello for a truly Italian-inspired dessert moment. Their creamy, tart flavor is a wonderful counterpoint to richer desserts if you’re serving a crowd.

Creative Ways to Present

For your next gathering, try lining up your Lemon Meringue Pie Cannolis on a platter with alternating colors of lemon zest and crushed graham crackers scattered between them. Mini cannolis are delightful for a dessert bar, or serve each cannolo upright in a shot glass with a drizzle of lemon curd at the bottom. For a fun twist, tuck in mini spoons so guests can scoop up every bit of meringue and filling.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra cannolis (though it’s hard to imagine!), you can store them in the fridge for up to two days. Place them in a single layer in an airtight container to keep the shells as crisp as possible. Keep in mind, the longer they sit, the softer the shells become as they absorb moisture from the filling and meringue.

Freezing

Freezing assembled Lemon Meringue Pie Cannolis isn’t recommended, as both the meringue and the shells can suffer in texture. However, you can freeze the filling separately in an airtight container for up to one month. Thaw overnight in the fridge, then pipe into fresh shells, and finish with meringue just before serving.

Reheating

These cannolis are at their finest fresh or chilled, not warm, so there’s no need for reheating. If the meringue loses its visual pop, a quick (and careful) touch with your kitchen torch can restore a bit of toastiness just before serving. But for the best texture, enjoy them straight from the fridge.

FAQs

Can I make the Lemon Meringue Pie Cannolis filling ahead of time?

Absolutely! You can make the lemon filling up to 2 days in advance. Store it in an airtight container in the fridge, then fill the shells and top with meringue right before serving to keep everything crisp and fresh.

What can I use if I don’t have a kitchen torch?

No torch? No problem! Just pop the meringue-topped cannolis under a hot broiler for a few seconds. Keep an eye on them—they brown very quickly. This way, you still get that classic toasty flavor and look.

Can I use store-bought lemon curd?

Definitely! Store-bought lemon curd is a great shortcut and works perfectly in Lemon Meringue Pie Cannolis. If you have the time, homemade curd is extra special, but either way, you’ll get that bright, tart flavor you’re after.

How do I keep the cannoli shells from getting soggy?

The key is to fill the shells just before serving or up to two hours in advance. Make sure your ricotta is very well drained, and don’t overfill the shells. This keeps the shells deliciously crisp for that signature cannoli crunch.

Can I make smaller, bite-sized Lemon Meringue Pie Cannolis?

Yes! Mini cannoli shells work beautifully for this recipe. Follow the same steps, adjusting the amount of filling and meringue to suit the smaller size. They’re perfect for parties or dessert buffets.

Final Thoughts

If you’re craving a dessert that dazzles everyone at the table and makes you feel like a true star baker, you can’t go wrong with Lemon Meringue Pie Cannolis. The combination of flavors and textures is pure delight in every bite. Give them a try for your next special occasion, or simply to bring a little sunshine into your day—you’ll be hooked!

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