Lemon Meringue Pie Cannolis – A Bright Twist on a Classic Treat

There’s something magical about lemon desserts — that perfect mix of tart and sweet that brightens even the gloomiest day. And when you pair that sunshiney lemon flavor with the crispy, flaky perfection of a cannoli shell? Pure bliss.

These Lemon Meringue Pie Cannolis combine everything we love about two classic desserts: the creamy richness of Italian cannoli and the tangy charm of a lemon meringue pie. Imagine biting into a golden shell filled with silky lemon curd and a light, sweet meringue topping that’s gently toasted to golden perfection. Each bite melts into a perfect balance of crisp, creamy, and zesty.

It’s a dessert that looks like it came from a fancy bakery, yet it’s easy enough to make in your own kitchen. Perfect for spring parties, Easter brunch, or a weekend treat that makes everyone stop and say, “Wait, you made that?”

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Ingredients:

For the Lemon Curd Filling:

• ½ cup fresh lemon juice (about 2–3 lemons)
• 1 tablespoon lemon zest
• ¾ cup granulated sugar
• 3 large egg yolks
• 1 whole egg
• 4 tablespoons unsalted butter, cubed

For the Meringue:

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

For Assembly:

• 12 cannoli shells (store-bought or homemade)
• Powdered sugar, for dusting
• Extra lemon zest, for garnish

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Instructions:

1. Make the Lemon Curd:
   In a medium saucepan, whisk together lemon juice, zest, sugar, egg yolks, and the whole egg. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 6–8 minutes). Remove from heat and stir in butter until smooth. Strain if needed for silkiness. Let cool completely, then refrigerate until set.
2. Prepare the Meringue:
   In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, a tablespoon at a time, and continue beating until glossy stiff peaks form. Beat in vanilla.
3. Assemble Cannolis:
   Spoon or pipe the chilled lemon curd into the cannoli shells, filling each end. Top with a swirl of meringue using a piping bag fitted with a star tip.
4. Toast the Meringue:
   Using a kitchen torch, lightly toast the meringue peaks until golden brown. (If you don’t have a torch, place the cannolis briefly under a broiler on low heat — watch closely!)
5. Finishing Touches:
   Dust with powdered sugar and sprinkle with fresh lemon zest before serving.

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Tips for Perfect Cannolis:

• Crisp Shells: Fill the shells just before serving to keep them crispy.
• Make Ahead: Lemon curd can be made 2–3 days in advance and stored in the fridge.
• No Torch? Toast the meringue in a 400°F oven for just a minute or two, keeping a close eye.
• Extra Fancy: Dip the ends of cannoli shells in melted white chocolate and crushed graham crackers for a pie-crust-style edge.

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Variations:

• Lime Meringue Cannolis: Swap lemon juice for lime for a tropical twist.
• Berry Lemon Cannolis: Add a layer of blueberry or raspberry compote before filling.
• Mini Versions: Use mini shells for bite-sized dessert trays.

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Serving Ideas:

Serve these cannolis chilled, with a dusting of powdered sugar and a few lemon slices on the side. Pair them with espresso, iced tea, or a glass of sparkling lemonade for the perfect sunny-day treat.

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Storage:

Best enjoyed fresh, but you can refrigerate filled cannolis (loosely covered) for up to 1 day. Store unfilled shells at room temperature in an airtight container for up to 1 week.

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FAQ:

Can I use store-bought lemon curd?
Absolutely! It saves time and still tastes wonderful.

Do I need a torch for the meringue?
It’s ideal for that golden finish, but the broiler works in a pinch.

Can I make these gluten-free?
Yes — simply use gluten-free cannoli shells or waffle cones as a substitute.

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Fun Fact:

Cannoli originated in Sicily and were traditionally filled with sweet ricotta. This lemony twist is a bright nod to southern Italy’s love for citrus — a marriage of creamy indulgence and zesty freshness that feels like pure sunshine in every bite.