Lemon Meringue Pie Cannolis

Name: Lemon Meringue Pie Cannolis
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 cannoli shells; 1 cup lemon curd; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 egg whites; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar; Zest of 1 lemon

Jack Ellison

Update : March 7, 2026

Delicious Lemon Meringue Pie Cannolis filled with lemon cream and topped with meringue

Jump to Recipe·Print Recipe

Why Make This Recipe

Lemon Meringue Pie Cannolis are a delicious twist on the traditional dessert. They combine the zesty flavor of lemon curd with the creaminess of whipped cream, all wrapped up in a crunchy cannoli shell. Topped with toasted meringue, these treats are not only beautiful but also bursting with flavor. They are perfect for special occasions, family gatherings, or just a sweet treat for yourself!

How to Make Lemon Meringue Pie Cannolis

Ingredients:

12 cannoli shells
1 cup lemon curd
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Zest of 1 lemon

Directions:

In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold in the lemon curd gently until combined.
Using a piping bag, fill the cannoli shells with the lemon mixture.
In a separate bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar and whip until stiff peaks form to create meringue.
Pipe meringue on top of the filled cannoli shells and use a kitchen torch to toast the meringue lightly.
Garnish with lemon zest and serve immediately.

How to Serve Lemon Meringue Pie Cannolis

Serve these delightful cannolis on a beautiful platter, garnished with extra lemon zest for a pop of color. They are best enjoyed fresh for maximum crunch but are still delicious if enjoyed slightly chilled.

How to Store Lemon Meringue Pie Cannolis

If you have leftovers, store the filled cannoli shells in an airtight container in the refrigerator. Keep the meringue separate and add it just before serving to keep the shells crispy. Try to consume them within a day or two for the best taste and texture.

Tips to Make Lemon Meringue Pie Cannolis

Use store-bought cannoli shells for ease, or make your own if you prefer a homemade touch.
To prevent the cannoli from getting soggy, fill them right before serving.
If you don’t have a kitchen torch, you can broil the meringue in the oven for a minute or two, but watch closely to avoid burning.

Variation

You can try using different flavors of curd, such as raspberry or passion fruit, to give your cannolis a unique twist. You could also add a layer of chocolate ganache inside the cannoli for extra richness.

FAQs

1. Can I make the lemon curd from scratch?
Yes! Making your own lemon curd will add a fresh taste to the cannolis.

2. How long does the meringue stay fresh?
Meringue is best when served fresh, but it can last a few hours at room temperature.

3. What if I don’t have a piping bag?
You can use a zip-top bag with a corner snipped off as a substitute for piping the filling.

These Lemon Meringue Pie Cannolis are sure to impress anyone who tries them with their delightful taste and beautiful presentation! Enjoy your baking!