These Zesty Lemon Meringue Pie Cannolis are the perfect fusion of classic Italian cannolis and a bright, tangy twist of lemon meringue pie. Each crispy shell is filled with a smooth lemon cream, topped with a cloud of meringue, and dusted with a sprinkle of lemon zest. A truly refreshing dessert that feels like sunshine in every bite!
Delightfully Refreshing Lemon Cannolis
Lemon desserts are always a hit, and these cannolis take the beloved lemon meringue pie to the next level by turning it into an irresistible handheld treat. The goal here is to balance the crispiness of the cannoli shells with the tangy sweetness of the lemon filling, complemented by the soft, fluffy meringue on top.
Unlike traditional cannolis that are filled with a ricotta-based mixture, this version uses a lemony, creamy filling that brings a zesty, citrusy burst of flavor. The meringue adds a soft, velvety texture that perfectly contrasts the crisp shell, making every bite a delightful experience.
No need for a complicated dessert with layers or crusts—this cannoli version keeps things simple while still delivering all the key elements of a perfect lemon meringue pie. Plus, they’re visually stunning and easy to serve, whether for a special occasion or an everyday treat!
And the best part? These Lemon Meringue Cannolis are surprisingly easy to make.
Ingredients for Zesty Lemon Meringue Pie Cannolis
To create these Zesty Lemon Meringue Pie Cannolis, you’ll need a few key ingredients that bring together the perfect blend of sweetness, tanginess, and crispiness. Each component plays an essential role in crafting this delectable dessert.
- Cannoli Shells – You can either buy pre-made cannoli shells or make your own from scratch. The crunchy shell is essential for holding the creamy lemon filling while adding a delightful texture contrast.
- Lemon Curd – The star of the filling! The tangy lemon curd gives the cannolis their bright, zesty flavor. You can use store-bought lemon curd or make it fresh at home for an extra burst of citrus goodness.
- Whipped Cream – Folded into the lemon curd to create a light, airy filling with just the right balance of sweet and tangy. This helps soften the tartness of the lemon curd while making the filling creamy and rich.
- Meringue Topping – Made with egg whites and sugar, the meringue is whipped into soft peaks and lightly toasted. It adds that classic, fluffy texture you love from lemon meringue pie.
- Powdered Sugar – For dusting over the finished cannolis to add a hint of sweetness and give them that bakery-style look.
- Lemon Zest – A sprinkle of fresh lemon zest on top enhances the citrus flavor and adds a pop of color to the presentation.
- Butter – Just a little butter helps bind the meringue topping for extra richness and smoothness.
How to Make Lemon Meringue Pie Cannolis
Although these cannolis might look intricate, they’re surprisingly simple to put together! Follow these easy steps to create a lemony dessert that will wow your guests with its taste and presentation.
- Prepare the Lemon Filling – Start by making or purchasing your lemon curd. In a medium bowl, fold the whipped cream into the lemon curd gently until it’s fully combined, creating a creamy lemon mixture. Set aside.
- Fill the Cannoli Shells – Using a piping bag (or a zip-top bag with the corner snipped), pipe the lemon cream mixture into each cannoli shell, filling them generously from both ends.
- Make the Meringue Topping – In a clean bowl, whip the egg whites with sugar until soft peaks form. Carefully spoon or pipe the meringue onto the top of each filled cannoli.
- Toast the Meringue – Using a kitchen torch, gently toast the meringue until it’s golden brown and lightly crisp on the edges. If you don’t have a torch, you can place them under the broiler for a few seconds (watch carefully to avoid burning).
- Finish and Serve – Dust the finished cannolis with powdered sugar and sprinkle with fresh lemon zest for an extra burst of citrus flavor. Serve immediately, or chill until ready to eat.
How Long To Prepare Zesty Lemon Meringue Pie Cannolis
When making these delightful cannolis, the process is fairly quick and simple, especially if you use pre-made cannoli shells and store-bought lemon curd. However, timing is key to ensure that the components are perfectly combined for a fresh, crisp, and flavorful dessert. Here’s an estimate of how long it will take to prepare these Zesty Lemon Meringue Pie Cannolis.
Preparation Time:
- Filling Preparation (Lemon Curd & Whipped Cream) – 10-15 minutes
If you’re making the lemon curd from scratch, it might take a little longer (around 20 minutes). However, store-bought lemon curd can significantly reduce your prep time. - Assembling Cannolis (Filling & Meringue) – 10-12 minutes
Once your filling is ready, piping it into the cannoli shells is quick and easy. Adding the meringue topping is another quick step that takes only a few minutes. - Toasting the Meringue – 2-5 minutes
Toasting the meringue with a kitchen torch takes less than 5 minutes. If you’re broiling the meringue, it may take a bit longer, but be careful to avoid burning.
Cooking Tips for the Best Lemon Meringue Cannolis
- Use Pre-Made Cannoli Shells – To save time, especially if you’re preparing this dessert for a larger group, pre-made cannoli shells are a great option. They offer the perfect crunch without the need for deep frying.
- Fresh Lemon Zest – For the best flavor, always use fresh lemon zest in your lemon curd or as a garnish. It brightens the flavor and enhances the citrus notes.
- Careful with the Meringue – If you don’t have a kitchen torch and opt for using the broiler, keep an eye on the cannolis at all times! The meringue can quickly go from golden brown to burnt within seconds under the broiler.
How To Store Lemon Meringue Cannolis
If you have leftovers (though it’s doubtful!), proper storage will help keep your cannolis crisp and delicious. Here’s how you can store them:
- In the Fridge – Store filled cannolis in an airtight container in the refrigerator for up to 2 days. The filling can make the shells softer over time, so it’s best to serve them as soon as possible for maximum crunch.
- In the Freezer – If you want to prepare the lemon filling ahead of time, you can freeze it separately in an airtight container for up to 1 month. Thaw the filling overnight in the refrigerator before piping into the cannoli shells.
Extra Serving Ideas
- Lemon Drizzle – Serve with a drizzle of lemon syrup or curd on the plate for extra citrus flavor.
- Candied Lemon Peels – Add a garnish of candied lemon peels for a touch of sweetness and elegance.
- Berries – Fresh berries like raspberries or blueberries make an excellent accompaniment, adding a juicy burst of flavor and color.
Zesty Lemon Meringue Pie Cannolis
- Total Time: 25 minutes
- Yield: 12 cannolis 1x
Description
Crisp, light, and bursting with citrus flavor—these Zesty Lemon Meringue Pie Cannolis are a delightful fusion of classic Italian cannolis and the refreshing tang of lemon meringue pie. With a creamy lemon filling, fluffy meringue topping, and a crispy cannoli shell, this is the perfect handheld dessert that’s as beautiful as it is delicious!
Ingredients
12 pre-made cannoli shells
1 cup lemon curd (store-bought or homemade)
1 cup heavy cream, whipped to stiff peaks
3 large egg whites
1/2 cup granulated sugar
2 tbsp powdered sugar (for dusting)
Zest of 1 lemon (for garnish)
Optional: butter for meringue, kitchen torch for toasting
Instructions
- Prepare the Lemon Filling:
In a medium bowl, gently fold the whipped cream into the lemon curd until smooth and fully combined. - Fill the Cannoli Shells:
Transfer the lemon cream mixture into a piping bag (or a zip-top bag with the corner snipped). Pipe the lemon filling into both ends of each cannoli shell. - Make the Meringue:
In a clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add the sugar while whisking until the mixture forms stiff, glossy peaks. - Top the Cannolis:
Pipe or spoon the meringue onto the top of each filled cannoli. - Toast the Meringue:
Using a kitchen torch, lightly toast the meringue until golden brown. Alternatively, place the cannolis under the broiler for 1-2 minutes, watching carefully to prevent burning. - Serve and Garnish:
Dust the cannolis with powdered sugar and sprinkle fresh lemon zest over the top for a final burst of citrus flavor. - Chill or Serve:
Serve immediately or refrigerate for up to 2 days. Enjoy!
Notes
- Make Ahead Tip: The lemon cream filling can be made a day in advance and refrigerated until ready to use.
- Freezing Option: You can freeze the lemon filling in an airtight container for up to 1 month. Just thaw overnight in the fridge before filling the cannoli shells.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (for toasting meringue)
