Go Back

Lemon Meringue Pie Cannoli

A delightful fusion of lemon meringue pie and crispy cannoli shells filled with tangy lemon curd and topped with fluffy meringue.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Italian
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Cannoli
  • 12 pieces Cannoli Shells (store-bought or homemade)
For the Filling
  • 1 cup Lemon Curd (homemade or store-bought)
For the Meringue
  • 3 large Egg Whites
  • 3/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Cream of Tartar
For Serving
  • Powdered Sugar (for dusting) Optional toppings: Grated lemon zest, toasted coconut

Method
 

Preparation
  1. Prepare the Lemon Curd: If you’re making homemade lemon curd, combine lemon juice, sugar, and egg yolks in a saucepan over medium heat. Stir continuously until the mixture thickens, about 10 minutes. Remove from heat, and stir in butter and zest. Let cool to room temperature.
  2. Make the Meringue: In a clean, dry mixing bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and gradually add granulated sugar, beating until stiff peaks form. Stir in vanilla extract carefully.
Assembly
  1. Using a piping bag, fill each cannoli shell with the lemon curd. Top it off with the meringue using the same piping bag or a spoon.
  2. Toast the Meringue: If you desire a toasted meringue topping, you can use a kitchen torch to lightly brown the meringue for that beautiful, golden finish.
  3. Lightly dust with powdered sugar and optional toppings of your choice just before serving.

Notes

Chill your cans: If you’re using homemade cannoli shells, chilling them properly before filling will help them stay crispy. Stiff meringue is key: Ensure your egg whites are whipped until stiff peaks form to achieve that desired fluffy texture for the topping. Flavor boost: Add a hint of lemon zest to the meringue for an extra citrus punch! Leftover cannoli should be stored in an airtight container in the refrigerator for 1-2 days.