Imagine the zingy brightness of lemon meringue pie colliding perfectly with the crispy indulgence of classic cannoli. That’s exactly what you get with Lemon Meringue Pie Cannoli — a truly fun, sunshine-filled, hybrid dessert that’s both creamy and crisp in every bite. Every component shines, from the tangy lemon filling to that pillowy-soft, toasted meringue, all tucked inside a golden shell. Whether you’re an Italian pastry aficionado or just looking to wow at your next gathering, Lemon Meringue Pie Cannoli is the showstopping treat guaranteed to make everyone swoon.

Ingredients You’ll Need

Lemon Meringue Pie Cannoli Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lemon Meringue Pie Cannoli is how effortlessly the ingredients come together. Each one brings something special to the table: flavor, structure, or pure decadence. Here’s why every part counts.

Cannoli shells: Crispy and iconic, these serve as the handheld crunch that keeps all the filling in place — store-bought works great, but homemade is always a delight.
Lemon curd: Tart, sweet, and vibrantly yellow, this is truly the heart of the filling; homemade offers unbeatable freshness, but your favorite jarred version is perfect in a pinch.
Mascarpone cheese: Smooth, rich, and ever-so-slightly sweet, this wondrous Italian cheese adds dreamy creaminess to the filling.
Heavy whipping cream: Whipped to soft, fluffy peaks, it lightens the lemon-mascarpone filling for a truly cloud-like bite.
Powdered sugar: A touch in the whipped cream gives gentle sweetness and stability without grittiness.
Egg whites: The backbone of your meringue, creating that dramatic, marshmallowy topping.
Granulated sugar: Essential for glossy, perfectly sweet meringue that toasts to golden perfection.
Cream of tartar: Just a pinch helps stabilize those luscious meringue peaks.
Vanilla extract: Rounds out the flavor with a subtle, comforting aroma that sings alongside lemon.
Crushed graham crackers (optional): Not traditional, but adds a delightful pie-like crunch on top for bonus nostalgia.

How to Make Lemon Meringue Pie Cannoli

Step 1: Prepare the Lemon-Mascarpone Filling

In a medium bowl, whisk together your lemon curd and mascarpone cheese until the mixture is completely smooth and unified. This is the moment the tangy and creamy flavors meet for the first time, so make sure there are no lumps lurking!

Step 2: Whip the Cream

In a separate chilled bowl, beat your heavy cream with the powdered sugar until stiff peaks form. This will help your filling stay fluffy and add beautiful lightness to every bite.

Step 3: Fold and Combine

Gently fold your whipped cream into the lemon-mascarpone mix. Use a spatula and light strokes to keep as much air in the mixture as possible — you’re aiming for a filling that’s luscious, not dense.

Step 4: Fill the Cannoli Shells

Transfer the lemon filling to a piping bag (or use a sturdy zip-top bag with the corner snipped off). Pipe the filling into both ends of each cannoli shell, ensuring every bite is stuffed with that sunshine-bright filling.

Step 5: Make the Meringue

In a meticulously clean, dry bowl, start beating the egg whites and cream of tartar until soft peaks appear. Gradually scatter in the granulated sugar while continuing to beat, then add your vanilla extract. Beat to stiff, glossy peaks — this meringue will be generous and showy!

Step 6: Top and Torch the Meringue

Spoon or pipe the billowy meringue onto the exposed ends of each filled cannoli. Take it over the top by lightly toasting the meringue with a kitchen torch until golden, evoking that classic lemon meringue pie finish.

Step 7: Garnish and Finish

For a playful final touch, sprinkle the toasted meringue with crushed graham crackers. This isn’t required, but it brings a wonderful pie-like texture and makes your Lemon Meringue Pie Cannoli extra special.

How to Serve Lemon Meringue Pie Cannoli

Garnishes

A flurry of crushed graham crackers always brings a whimsical pie vibe, but feel free to experiment with candied lemon peel, a dusting of powdered sugar, or even micro-planed zest for brightness. The meringue peaks themselves are eye-catching, so let your creative spirit shine.

Side Dishes

Lemon Meringue Pie Cannoli is the undisputed star on any plate, but pairing it with a platter of fresh strawberries or mixed berries adds color contrast and cuts through the richness. For something more decadent, serve with espresso or icy limoncello for an Italian finish!

Creative Ways to Present

For a party, arrange your cannoli upright in a circle with their meringue ends facing out — a real centerpiece dessert. Serve individual cannoli nestled on a smear of extra lemon curd, or, for brunch gatherings, break shells into small pieces and serve “deconstructed” with dollops of filling and toasted meringue in petite bowls.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftover Lemon Meringue Pie Cannoli, store them covered in the fridge for up to 2 days. The shells may soften but will still be deliciously flavorful thanks to all that luscious filling.

Freezing

Freezing assembled cannoli isn’t recommended, as the delicate meringue and crisp shells don’t love the cold. However, you can freeze the lemon-mascarpone filling (without whipped cream added) for up to a month and simply thaw before finishing assembly.

Reheating

Since Lemon Meringue Pie Cannoli are best enjoyed cold or at room temperature, there’s no need to reheat. If you want to touch up the meringue’s toastiness, a quick pass under a kitchen torch or broiler does the trick — just watch carefully!

FAQs

Can I make Lemon Meringue Pie Cannoli ahead of time?

Absolutely! Prepare the filling and meringue in advance, but fill and finish the cannoli just before serving for maximum crunch. The filling and meringue will happily keep in the fridge for up to 24 hours.

Do I need a kitchen torch for the meringue?

A kitchen torch gives you the most control (and plenty of fun!), but you can briefly broil the finished cannoli in the oven on a parchment-lined sheet. Stand close and watch like a hawk to avoid burning.

Can I use store-bought cannoli shells?

Yes! Store-bought shells save lots of time and still taste fantastic. If you prefer a homemade touch, making shells from scratch is rewarding but totally optional for this recipe.

What type Dessert

Homemade lemon curd always packs a vibrant, punchy flavor, but don’t stress if you’re short on time — a high-quality jarred curd is perfectly delicious for Lemon Meringue Pie Cannoli.

Is it possible to make this recipe gluten-free?

Absolutely! Simply use gluten-free cannoli shells (available at specialty markets or online) and double-check your lemon curd and graham cracker labels to ensure everything is safe for gluten-free eaters.

Final Thoughts

There’s nothing quite as joyful as sharing a plate of Lemon Meringue Pie Cannoli with your favorite people. Each bite is a playful, zingy, creamy revelation, guaranteed to brighten any table. Give this recipe a whirl — your taste buds (and your friends) will thank you!

Lemon Meringue Pie Cannoli Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 cannoli 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful fusion of traditional Italian cannoli with zesty lemon meringue pie flavors in this easy-to-make Lemon Meringue Pie Cannoli recipe. These sweet and tangy treats are perfect for any occasion, combining the crispy shell of a cannoli with a creamy lemon-mascarpone filling and a fluffy toasted meringue topping.

Ingredients

Scale

Cannoli Filling:

8 cannoli shells (store-bought or homemade)
1 cup lemon curd (store-bought or homemade)
1/2 cup mascarpone cheese, softened
1/2 cup heavy whipping cream
2 tablespoons powdered sugar

Meringue Topping:

2 large egg whites
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Crushed graham crackers, for garnish (optional)

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Instructions

Cannoli Filling: In a bowl, whisk together lemon curd and mascarpone cheese until smooth. Beat heavy cream and powdered sugar until stiff peaks form. Fold whipped cream into lemon-mascarpone mixture. Fill cannoli shells.
Meringue Topping: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, then vanilla. Spoon or pipe meringue onto cannoli. Torch meringue until golden. Garnish with graham crackers.