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Lemon Meringue Pie Cannoli

Savor the refreshing zing of lemon paired with crunchy cannoli in this delightful dessert that combines classic flavors of lemon meringue pie and crispy shells.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup lemon curd
  • Zest of 1 lemon
  • 1/4 teaspoon salt
For assembly
  • 1 package cannoli shells
  • Meringue toppings (optional)

Method
 

Prepare the Filling
  1. In a mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and salt. Whip until stiff peaks form.
Incorporate the Lemon
  1. Gently fold in the lemon curd and lemon zest into the whipped cream mixture, being careful not to deflate the whipped cream.
Fill the Shells
  1. Using a piping bag, fill each cannoli shell with the lemon filling. Alternatively, use a plastic sandwich bag with a corner snipped off.
Garnish (Optional)
  1. Top with meringue or a sprinkle of lemon zest for extra zing and visual appeal.
Serve Immediately
  1. Enjoy your delightful Lemon Meringue Pie Cannoli right away, or refrigerate for a short time if needed.

Notes

For best results, fill cannoli shells just before serving to maintain crunch. Store filled cannoli in the refrigerator for up to 2 days. Keep shells and filling separate for longer freshness. Avoid reheating; best enjoyed cold or at room temperature.