Lemon Meringue Pie Cannolis: A Zesty, Creamy Twist on a Classic Dessert

If you’re a dessert lover who dreams about the perfect blend of Italian pastry and bright citrus flavor, these Lemon Meringue Pie Cannolis will absolutely steal your heart. Imagine the crisp, golden shell of a traditional cannoli filled with tangy, silky lemon curd and topped with pillowy torched meringue — it’s sunshine and sweetness in every bite.

This recipe takes two beloved desserts — the classic Italian cannoli and the nostalgic American lemon meringue pie — and combines them into one irresistible hybrid treat. Each cannoli offers a burst of citrus freshness balanced by buttery sweetness, creating a dessert that feels light yet indulgent. Perfect for summer gatherings, brunches, or just a personal treat after dinner, these cannolis look impressive but are surprisingly easy to make.

Let’s dive into this bright, crowd-pleasing dessert and learn how to make Lemon Meringue Pie Cannolis that will leave everyone asking for seconds!

🍋 Why You’ll Love This Recipe

• A Unique Fusion Dessert: Combines the best of Italian pastry with the tangy brightness of lemon pie.
• Light Yet Decadent: The meringue topping gives a cloud-like sweetness that balances the rich lemon curd filling.
• Perfect for Any Occasion: Elegant enough for dinner parties, but simple enough for weekend baking.
• Make-Ahead Friendly: Cannoli shells can be baked or fried ahead of time, and the curd can be prepped a day early.
• Instagram-Worthy Presentation: Golden shells, glossy meringue peaks, and a sprinkle of zest — picture-perfect!

🧈 Ingredients

For the Cannoli Shells:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• ¼ tsp salt
• 2 tbsp unsalted butter, cold and cubed
• ½ cup sweet white wine (or water)
• 1 egg white (for sealing the edges)
• Vegetable oil (for frying)

For the Lemon Curd Filling:

• ½ cup unsalted butter
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup freshly squeezed lemon juice (about 2–3 lemons)
• 1 tbsp lemon zest
• ¼ tsp salt

For the Meringue Topping:

• 3 large egg whites
• ¾ cup granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

Optional Garnishes:

• Powdered sugar
• Fresh lemon zest
• Candied lemon peel

🍋 Instructions

1. Prepare the Cannoli Shells

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Add the white wine a little at a time until a soft dough forms.
4. Knead briefly, then wrap in plastic wrap and rest at room temperature for 30 minutes.
5. Roll out the dough thinly (about 1/8 inch) and cut into 4-inch circles.
6. Wrap each circle around a metal cannoli tube, sealing the edge with egg white.
7. Heat oil in a deep pan to 350°F (175°C). Fry each shell until golden brown, about 2 minutes.
8. Carefully remove and drain on paper towels. Let cool completely before removing the tubes.

(Shortcut: You can also use store-bought cannoli shells if you want a quicker dessert prep.)

Lemon Meringue Pie Cannolis

A delightful fusion of Italian cannoli and lemon meringue pie featuring crisp pastry shells, tangy lemon curd filling, and toasted meringue topping.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 12 cannolis

Course: Dessert, Snack

Cuisine: American, Italian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Cannoli Shells

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 0.25 tsp salt
• 2 tbsp unsalted butter cold and cubed
• 0.5 cup sweet white wine
• 1 egg white for sealing
• vegetable oil for frying

Lemon Curd Filling

• 0.5 cup unsalted butter
• 0.75 cup granulated sugar
• 3 eggs large
• 0.5 cup lemon juice freshly squeezed
• 1 tbsp lemon zest
• 0.25 tsp salt

Meringue Topping

• 3 egg whites large
• 0.75 cup granulated sugar
• 0.25 tsp cream of tartar
• 0.5 tsp vanilla extract

Equipment

• Mixing bowls
• Saucepan
• Whisk
• Piping bag
• Kitchen torch

Method

 

1. Combine dry ingredients for shells, cut in butter, and add wine until dough forms. Rest 30 minutes.
2. Roll dough thin, cut circles, wrap around cannoli tubes, seal with egg white, and fry until golden.
3. Whisk eggs, sugar, and lemon juice over simmering water until thickened; add butter, zest, and salt. Chill.
4. Beat egg whites with cream of tartar until soft peaks; add sugar gradually until stiff peaks form.
5. Fill shells with lemon curd, pipe meringue on ends, and torch until golden. Serve immediately.

Notes

Fill just before serving to keep shells crisp.

2. Make the Lemon Curd

1. In a heatproof bowl, whisk together the eggs, sugar, and lemon juice.
2. Place the bowl over a pot of simmering water (double boiler method).
3. Whisk constantly until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes).
4. Remove from heat and whisk in the butter cubes until fully melted and smooth.
5. Stir in lemon zest and salt.
6. Cover with plastic wrap directly on the surface to prevent a skin from forming, and chill until set.

3. Make the Meringue

1. In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, while continuing to beat.
3. Once the mixture becomes glossy and forms stiff peaks, add vanilla extract.
4. Transfer to a piping bag fitted with a star tip.

4. Assemble the Cannolis

1. Spoon or pipe lemon curd into each cooled cannoli shell. Fill both ends evenly.
2. Pipe the meringue onto both ends of the cannoli in decorative swirls.
3. Use a kitchen torch to lightly brown the meringue peaks for that perfect “pie” look.
4. Dust with powdered sugar and sprinkle with lemon zest before serving.

💡 Tips for Success

• Prevent Soggy Shells: Only fill the cannolis shortly before serving to keep them crisp.
• No Torch? Pop them under a broiler for a few seconds, watching carefully to avoid burning.
• Extra Lemon Curd? Store it in the fridge for up to a week — it’s amazing on pancakes, toast, or yogurt.
• Add Crunch: Dip the ends of the cannoli shells in melted white chocolate before filling.

🌈 Variations

• Mini Lemon Meringue Cannolis: Make bite-sized versions for party trays.
• Berry Twist: Add a few fresh raspberries or blueberries to the filling for a fruity surprise.
• Vegan Option: Use vegan lemon curd and aquafaba meringue.
• Gluten-Free Version: Substitute gluten-free all-purpose flour for the shell.

🍽️ Serving Suggestions

Serve these beauties on a platter lined with lemon slices and mint leaves for a fresh pop of color. Pair with an iced espresso, herbal tea, or sparkling lemonade for a perfectly balanced treat.

They’re also ideal for baby showers, bridal brunches, or Easter gatherings — light, elegant, and guaranteed to impress.

🌍 Fun Fact: A Tale of Two Desserts

Cannolis originated in Sicily, Italy, and were traditionally filled with ricotta cheese. Lemon meringue pie, on the other hand, was first popularized in the 19th century in America as a springtime dessert celebrating citrus season.

By marrying these two classics, Lemon Meringue Pie Cannolis honor both culinary traditions — the rich Italian pastry craft and the zesty brightness of American lemon desserts. It’s a cross-cultural dessert masterpiece!

🕒 Storage & Make-Ahead

• Shells: Store unfilled shells in an airtight container at room temperature for up to 3 days.
• Lemon Curd: Refrigerate in a covered jar for up to 1 week.
• Meringue: Best piped fresh; avoid refrigerating after torching as it can lose texture.
• Assembled Cannolis: Best enjoyed within 2 hours of assembly for ideal crunch and creaminess.

💛 Final Thoughts

Lemon Meringue Pie Cannolis are a dazzling combination of texture, flavor, and presentation. From the buttery crispness of the shell to the tangy, velvety lemon filling and cloud-like meringue topping, each bite is pure joy.

Whether you’re hosting guests or simply treating yourself, this recipe guarantees a burst of citrus sunshine in every cannoli. It’s elegant, unique, and irresistibly delicious — truly a dessert worth celebrating.