Lemon Meringue Pie Cannoli Recipe
If you adore both the tangy sunshine of lemon meringue pie and the playful crunch of classic cannoli, then Lemon Meringue Pie Cannoli is about to become your new favorite treat. This playful mashup captures everything we love: a crisp, golden cannoli shell, a lush, lemony ricotta-mascarpone filling, and a show-stopping swirl of torched meringue. Whether you’re making dessert for a backyard party or just want to brighten your weeknight, this Lemon Meringue Pie Cannoli brings bakery-level delight home with surprising ease.
Ingredients You’ll Need
The real beauty of Lemon Meringue Pie Cannoli is how it uses simple, vibrant ingredients to make something truly magical. Each item not only elevates the flavor, but also ensures an irresistible texture and appearance that makes these treats unforgettable.
- Cannoli shells: Crunchy, golden shells are the essential vessel for our creamy lemon filling; store-bought saves time, but homemade will really wow.
- Lemon curd: This zesty hero lays the citrus foundation—use the best quality for bright, authentic flavor.
- Whole milk ricotta cheese (drained): Ricotta brings a luscious creaminess that pairs beautifully with lemon.
- Mascarpone cheese: Adds richness and smooths out the filling without heaviness.
- Powdered sugar: Sweetens gently, while keeping the filling silky and light.
- Vanilla extract: A splash for warmth and rounded flavor amid the citrusy zing.
- Egg whites: Whipped to glossy peaks, they become the dramatic meringue topper.
- Cream of tartar: Stabilizes the meringue for that picture-perfect fluff.
- Granulated sugar: Gives meringue its signature shine and lasting structure.
- Lemon zest (optional): Adds a finishing pop of color and even more citrusy aroma—totally worth it.
How to Make Lemon Meringue Pie Cannoli
Step 1: Make the Zesty Filling
Start by combining the lemon curd, drained ricotta, mascarpone cheese, powdered sugar, and vanilla extract in a mixing bowl. Whisk everything together until smooth, creamy, and cloud-like—no gritty sugar or lumps allowed. This luxurious mixture is the heart of Lemon Meringue Pie Cannoli, so don’t rush. Once smooth, transfer it to a piping bag and pop it in the fridge for at least 30 minutes to set up. This step ensures the filling pipes easily and won’t gush out of the shells.
Step 2: Whip Up the Meringue
In a scrupulously clean mixing bowl, add the egg whites and cream of tartar. Start beating on medium speed until soft peaks form. From here, gradually sprinkle in the granulated sugar while you continue whipping—this step is pure magic. Beat until you get stiff, glossy peaks that hold their shape. Proper meringue is the show-off moment for Lemon Meringue Pie Cannoli, so don’t stop until it’s dazzlingly fluffy.
Step 3: Fill the Cannoli Shells
With your filling perfectly chilled, pipe it into both ends of each cannoli shell. If you don’t have a piping bag, a sturdy zip-top bag with the corner snipped will work just as well. Fill generously! The contrast of crispy shell and silky filling makes each bite gloriously satisfying.
Step 4: Top with Meringue
Spoon or pipe swirls of meringue over each end of the cannoli. Whether you go for rustic dollops or bakery-perfect peaks, make sure every cannoli gets a cloud of that sweet meringue. This step is where Lemon Meringue Pie Cannoli really starts to look like something from a pastry-case dream.
Step 5: Torch and Garnish
Using a kitchen torch, lightly brown the meringue until just golden and toasty. Go slowly to avoid burning! If you love an extra hit of brightness, grate a little fresh lemon zest over the top right now for an instant color-pop and perfume. Serve immediately and prepare for applause.
How to Serve Lemon Meringue Pie Cannoli
Garnishes
A flourish of lemon zest delivers both a pop of color and an irresistible scent, echoing the bright flavors inside. For extra drama, dust the platter with a little extra powdered sugar or scatter sprigs of fresh mint for a fresh finish that signals special-occasion dessert status.
Side Dishes
If you want to build out your dessert table, Lemon Meringue Pie Cannoli pairs wonderfully with a scoop of vanilla bean gelato, a handful of fresh berries, or a simple shot of espresso. Their zingy citrus notes hold up well alongside summer fruits or anything creamy and cool.
Creative Ways to Present
For parties, arrange the cannoli upright in a trifle dish or on a beautiful cake stand for instant wow-factor. You can line them up on a platter with wedges of candied lemon, or even serve individually on small plates with a swirl of berry puree for restaurant flair. Get playful—Lemon Meringue Pie Cannoli love a bit of showing off!
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Meringue Pie Cannoli should be stored in a single layer in an airtight container in the fridge. They’re best eaten within 24 hours, as the shells can soften over time, but they’ll still taste delicious the next day if you don’t mind a little extra chewiness.
Freezing
Freezing is not recommended once the cannoli have been filled and topped with meringue—the texture of both the shells and the topping will suffer. However, you can prepare the filling and shells separately and freeze those components. Assemble just before serving for a freshly-made finish.
Reheating
If your cannoli have chilled a bit too long and you’d like to revive that freshly-torched meringue, you can briefly torch them again before serving. Avoid microwaving, as it will make the shells soggy. The key is to torch the meringue just before serving for the best crunch and flavor.
FAQs
Can I use store-bought lemon curd for Lemon Meringue Pie Cannoli?
Absolutely! Store-bought lemon curd makes things easy and reliable, just be sure to choose one that’s tangy and not overly sweet. If you feel adventurous, homemade curd will make the flavor shine even more.
Can I make the filling in advance?
Yes, the lemon-ricotta filling can be made up to two days ahead. Just keep it refrigerated in a covered container. Pipe into shells shortly before serving for best crunch and freshness.
What if I don’t have a kitchen torch?
No torch? No problem! You can place the filled, meringue-topped cannoli under the broiler for a few seconds—just watch them closely so the meringue doesn’t burn. The texture won’t be quite the same, but you’ll still get a lovely golden finish.
Can I make a gluten-free version of Lemon Meringue Pie Cannoli?
Definitely! Gluten-free cannoli shells are sold at some specialty stores or you can make your own at home. The filling and meringue are naturally gluten-free, so you just need to swap the shells for a safe version.
How do I keep the cannoli shells from getting soggy?
For the crispest results, fill the shells as close to serving time as possible, and be sure the filling is well chilled and not runny. You can also brush the inside of each shell with a little melted white chocolate to help create a barrier against moisture.
Final Thoughts
If you’re looking for a dessert that’s playful, dazzling, and nothing short of joyful, Lemon Meringue Pie Cannoli will deliver every single time. The combination of tart lemon, creamy filling, crunchy shell, and toasted meringue is pure happiness in a bite. I hope you’ll give it a try—with every swirl, dollop, and torch, you might just discover it’s your new signature treat!
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Lemon Meringue Pie Cannoli Recipe
- Total Time: 35 minutes
- Yield: 12 cannoli 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of lemon meringue pie and classic cannoli with these Lemon Meringue Pie Cannoli. Crispy cannoli shells filled with a luscious lemon ricotta mixture and topped with fluffy meringue – a perfect dessert for any occasion!
Ingredients
Cannoli Filling:
- 12 cannoli shells (store-bought or homemade)
- 1 cup lemon curd
- 1 cup whole milk ricotta cheese (drained)
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- lemon zest for garnish (optional)
Instructions
- Prepare Filling: Whisk lemon curd, ricotta, mascarpone, powdered sugar, and vanilla until smooth. Transfer to a piping bag and chill.
- Make Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continue beating until stiff peaks.
- Fill Cannoli: Pipe lemon filling into cannoli shells. Top with meringue.
- Toast Meringue: Use a torch to lightly toast the meringue until golden brown.
- Garnish and Serve: Sprinkle with lemon zest and serve immediately.
Notes
- For extra lemon flavor, add more zest to the filling.
- Chill filled cannoli for up to 2 hours before adding meringue for a firmer texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes (for toasting meringue)
- Category: Dessert
- Method: No-Bake + Torch
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg
