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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
Cook Time 15 minutes
Total Time 1 hour
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.