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Lemon Meringue Pie Cannolis

A zesty twist on classic cannoli — crisp pastry shells filled with creamy lemon curd and topped with toasted meringue for a stunning summer dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 cannolis
Course: Dessert
Cuisine: Baking, Italian-American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Lemon Cream Filling
  • 0.5 cup granulated sugar
  • 2 tbsp cornstarch
  • 0.5 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 3 large egg yolks
  • 2 tbsp unsalted butter
  • 0.5 cup heavy cream whipped
Meringue
  • 3 large egg whites
  • 0.5 cup granulated sugar
  • 0.25 tsp cream of tartar
  • 0.5 tsp vanilla extract
Assembly
  • 12 cannoli shells store-bought or homemade
  • powdered sugar and lemon zest for garnish

Equipment

  • Saucepan
  • Electric mixer
  • Piping bag
  • Kitchen torch

Method
 

  1. Cook lemon filling ingredients until thickened; stir in butter and cool.
  2. Fold whipped cream into cooled lemon curd and chill.
  3. Beat egg whites with sugar and cream of tartar until glossy stiff peaks form.
  4. Pipe lemon cream into cannoli shells.
  5. Pipe meringue on top and toast until golden.
  6. Dust with powdered sugar and garnish with lemon zest.

Notes

Crisp cannolis with creamy lemon curd and fluffy toasted meringue — a refreshing, elegant dessert perfect for summer gatherings.