The Zesty Lemon Meringue Pie Cannolis Recipe You’ll Adore

Cannolis bursting with zesty lemon meringue pie flavor will make your dessert dreams come true.

Sweet Italian pastry shells cradle a creamy filling that dances between tangy and rich.

Crisp cannoli tubes promise a delightful crunch against silky smooth lemon custard.

Delicate meringue peaks crown each pastry like fluffy clouds of sugary delight.

Whisking together classic pie ingredients creates a playful twist on traditional cannolis.

Pastry chefs and home bakers alike will love this unexpected flavor combination.

One bite guarantees a refreshing journey through familiar yet surprising tastes.

You simply must try these irresistible lemon meringue pie cannolis!

Why Lemon Meringue Pie Cannolis Are A Delight

• Quick Create a Showstopper: Craft these lemon meringue cannolis that transform an ordinary dessert into a stunning culinary masterpiece with minimal kitchen effort.
• Crowd-Pleasing Charm: Perfect for impressing guests at dinner parties, potlucks, or special celebrations where you want to showcase your baking skills without spending hours in the kitchen.
• Versatile Dessert Magic: Mix store-bought and homemade elements to create a dessert that looks professionally made but requires surprisingly simple techniques anyone can master.
• Sensational Flavor Combination: Blend tangy lemon, creamy filling, and toasted meringue for a dessert that delivers complex flavors with unexpected texture contrasts that will delight taste buds.

What You’ll Use For Lemon Meringue Pie Cannolis

• Pie Crust or Store-Bought Cannoli Shells: A crisp base that holds the creamy filling and provides a delicate, crunchy texture.

• Lemon Curd: A zesty and smooth base that adds bright citrus flavor to the cream.
• Cream Cheese: Creates a rich and creamy consistency for the filling.
• Powdered Sugar: Provides sweetness and helps to smooth out the filling.
• Lemon Zest: Enhances the citrus aroma and adds a fresh, vibrant note.

• Egg Whites: The primary structure for creating a light, fluffy topping.
• Cream of Tartar: Stabilizes the egg whites and helps create stiff peaks.
• Granulated Sugar: Sweetens and helps achieve a glossy, stable meringue.

• Powdered Sugar, Fresh Lemon Zest, Fresh Lemon: Provide a decorative and flavorful final touch to the cannolis.

Easy Instructions For Lemon Meringue Pie Cannolis

Step 1: Unwrap Pastry Shell

Gently unroll the pre-made pie crust or select store-bought cannoli shells. Check that they are crisp and ready for the delightful filling.

Step 2: Whip Creamy Lemon Filling

• Lemon curd
• Cream cheese
• Powdered sugar
• Lemon zest

Whisk until the mixture becomes smooth and silky.

Step 3: Prepare Piping Bag

Transfer the zesty lemon mixture into a piping bag with a narrow tip, preparing for precise shell filling.

Step 4: Fill Cannoli Shells

Carefully pipe the lemon cream into each shell, rotating and filling from both ends to ensure a perfect distribution of flavor.

Step 5: Separate Egg Whites

Carefully separate egg whites into a clean, dry mixing bowl, making sure no yolk remains.

Step 6: Create Meringue Topping

Whip egg whites with cream of tartar using an electric mixer. Gradually add granulated sugar, beating until stiff, glossy peaks form (about 3-4 minutes).

Step 7: Prepare Heating Element

Ready a kitchen torch or broiler on high heat for toasting the meringue.

Step 8: Apply Meringue Topping

Pipe or spoon the fluffy meringue onto the filled cannolis, creating elegant peaks and swirls.

Step 9: Caramelize Meringue

Carefully torch the meringue until it turns golden brown and slightly caramelized. Alternatively, place under the broiler for 1-2 minutes, watching attentively to prevent burning.

Step 10: Final Touches

Dust the cannolis with additional powdered sugar and sprinkle with fresh lemon zest.

Step 11: Serve and Enjoy

Slice a fresh lemon for garnish and serve immediately to maintain the crisp shell and fluffy meringue texture.

Tips To Nail Lemon Meringue Pie Cannolis

• Stabilize Pie Crust: Briefly freeze pre-made pie crust before unrolling to prevent tearing and ensure easy handling.
• Prevent Filling Separation: Bring cream cheese to room temperature before mixing to create a smoother, lump-free lemon cream filling.
• Master Meringue Technique: Use room temperature egg whites and clean, grease-free bowl for maximum volume and glossy peaks when whipping.
• Control Torch Browning: Move kitchen torch constantly in swift, even motions to achieve uniform golden color without burning the meringue.
• Serve with Precision: Fill cannoli shells just before serving to maintain crisp texture and prevent soggy shells.

Tasty Variations For Lemon Meringue Pie Cannolis

• Citrus Swap Cannoli: Replace lemon with orange or lime zest and curd for a vibrant, tropical flavor profile that maintains the creamy texture.
• Gluten-Free Version: Use gluten-free pie crust or rice paper shells to create a celiac-friendly alternative without compromising the classic cannoli structure.
• No-Torch Method: Skip the kitchen torch by using a kitchen broiler or simply dust with powdered sugar for a simplified preparation that still delivers delicious results.
• Dairy-Free Adaptation: Substitute cream cheese with coconut cream and use almond milk-based meringue to create a plant-based version that's lighter and allergy-friendly.

Best Matches For Lemon Meringue Pie Cannolis

• Perfect Wine Pairing: Select a crisp, light Prosecco to complement the tangy lemon flavor and cut through the rich, creamy filling of the cannoli.
• Delightful Dessert Companion: Serve a small scoop of lemon sorbet alongside the cannoli to enhance the citrus notes and provide a refreshing palate cleanser.
• Textural Contrast Plate: Add a handful of toasted almond slivers or candied lemon peel to introduce a crunchy element that balances the smooth meringue and creamy filling.
• Beverage Harmony: Brew a delicate chamomile tea with a hint of honey to soften the tartness of the lemon and create a soothing complement to the sweet dessert.

How To Store Lemon Meringue Pie Cannolis Right

• Store filled cannolis in an airtight container in the refrigerator for up to 2 days. Keep meringue-topped desserts separate from other items to prevent moisture absorption and maintain crispness.
• Freeze unfilled cannoli shells and lemon cream filling in individual sealed containers for maximum 1 month. Thaw in refrigerator overnight before assembling.
• Warm shells briefly at 300°F for 3-4 minutes to restore crispness. Never reheat meringue-topped cannolis, as they will lose their delicate texture and become soggy.
• Always reassemble fresh components just before serving to preserve the original texture and prevent filling from making shells soft.

Lemon Meringue Pie Cannolis Q&A

• How do I prevent the cannoli shells from becoming soggy?

Fill the shells just before serving to maintain their crisp texture. If using pre-made shells, store them separately from the filling until you’re ready to assemble.

• Can I make the lemon cream filling ahead of time?

Yes, prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. Bring to room temperature and stir before piping into shells.

• What if I don't have a kitchen torch?

Use the broiler in your oven, placing the cannolis about 4 inches from the heat source. Watch carefully and rotate to ensure even browning, which typically takes 1-2 minutes.

Lemon Meringue Pie Cannolis Recipe

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4.7 from 31 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Sicilian-inspired lemon meringue pie cannolis blend classic Italian pastry with zesty American dessert flair. Crisp cannoli shells cradle tangy lemon curd and pillowy meringue, creating a delightful fusion you’ll savor with each creamy, citrusy bite.

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Ingredients

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Pastry and Filling:

• 1 package pre-made pie crust or cannoli shells
• 1/2 cup lemon curd
• 1/4 cup cream cheese
• 2 tbsp powdered sugar
• 1 tsp lemon zest

Meringue Topping:

• 3 egg whites
• 1/4 cup granulated sugar
• 1/4 tsp cream of tartar

Garnish and Decoration:

• 2 tbsp powdered sugar
• 1 tbsp lemon zest
• 1 lemon (for additional garnish)

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Instructions

1. Prepare the cannoli shells by carefully unrolling the pre-made pie crust or using store-bought shells, ensuring they are crisp and ready for filling.
2. In a mixing bowl, whisk together lemon curd, cream cheese, powdered sugar, and lemon zest until smooth and fully incorporated, creating a tangy, creamy filling.
3. Transfer the lemon mixture into a piping bag fitted with a narrow tip, ready to fill the delicate cannoli shells.
4. Gently pipe the lemon cream filling into each cannoli shell, rotating and filling from both ends to ensure even distribution.
5. For the meringue topping, separate egg whites into a clean, dry mixing bowl, avoiding any trace of yolk.
6. Whip egg whites with cream of tartar using an electric mixer, gradually adding granulated sugar until stiff, glossy peaks form, about 3-4 minutes.
7. Preheat the kitchen torch or broiler to high heat for toasting the meringue.
8. Pipe or spoon the meringue onto the filled cannolis, creating elegant peaks and swirls.
9. Carefully torch the meringue until golden brown and slightly caramelized, or place under the broiler for 1-2 minutes, watching closely to prevent burning.
10. Dust the finished cannolis with additional powdered sugar and sprinkle with fresh lemon zest.
11. Slice the fresh lemon for an optional garnish and serve immediately to maintain the crisp shell and fluffy meringue texture.

Notes

• Prevent soggy shells by filling cannolis just before serving to maintain their signature crunch and delicate texture.
• Ensure egg whites are completely free from yolk to achieve perfectly stiff meringue peaks that hold their shape beautifully.
• Use room temperature ingredients like cream cheese and eggs for smoother, more evenly blended filling that incorporates more easily.
• Experiment with gluten-free pie crust or low-sugar alternatives to accommodate dietary restrictions without compromising flavor and texture.

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: Desserts
• Method: Broiling
• Cuisine: Italian-American

Nutrition

• Serving Size: 4
• Calories: 221
• Sugar: 15 g
• Sodium: 70 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg