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Lemon Meringue Pie Cannolis

Lemon Meringue Pie Cannolis
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Lemon Meringue Pie Cannolis blend the crisp texture of traditional Italian cannoli shells with a creamy, tangy lemon filling and a fluffy, sweet meringue topping. This dessert perfectly balances bright citrus flavors with light sweetness, making for a refreshing yet indulgent treat that is ideal for parties and special occasions.

Ingredients

Scale

Cannoli Shells

  • Pre-made or homemade cannoli shells (quantity as desired)

Lemon Filling

  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup granulated sugar, divided
  • 8 oz mascarpone cheese or cream cheese, softened to room temperature
  • 1 teaspoon cornstarch or gelatin (optional, for filling stability)

Meringue Topping

  • 3 large egg whites
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Lemon Filling: Whisk together fresh lemon juice, lemon zest, half of the sugar, and mascarpone cheese until smooth and creamy. If using, gently fold in cornstarch or gelatin to thicken the filling slightly for better structure inside the cannoli shells.
  2. Whip the Meringue: In a clean bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and vanilla extract while whipping until stiff, glossy peaks develop, creating the perfect fluffy meringue texture.
  3. Fill the Cannoli Shells: Using a piping bag or spoon, carefully fill each cannoli shell with the lemon filling. Be generous but avoid overfilling to prevent the shells from cracking.
  4. Top with Meringue: Pipe or spoon a generous dollop of meringue onto each filled cannoli, shaping elegant swirls or peaks. Optionally, toast the meringue under a broiler for a few seconds to achieve a golden finish for added flavor and visual appeal.
  5. Chill Before Serving: Refrigerate the finished cannolis for at least 30 minutes to allow the filling to set and flavors to meld. Chilling also helps the meringue hold its shape and keeps the cannoli shells crisp.

Notes

  • Use cannoli shells fresh from the package or homemade to maintain crispness.
  • Bring mascarpone or cream cheese to room temperature for easier mixing and smoother filling.
  • Avoid overbeating egg whites to prevent dry or collapsing meringue.
  • When toasting meringue, watch carefully as it browns quickly under the broiler.
  • Chill filled cannolis immediately to preserve the contrast between crisp shell and creamy filling.
  • Leftovers store best in an airtight container in the refrigerator for 1-2 days to avoid sogginess.
  • Freeze cannoli shells separately if freezing is necessary; fill fresh before serving.
  • Use pasteurized egg whites or make Swiss/Italian meringue for food safety concerns.

Nutrition

Keywords: lemon meringue pie, cannoli, lemon dessert, Italian dessert, citrus dessert, meringue topping, lemon cannoli, gluten free dessert, no-bake dessert

Find it online: https://mealsbymary.com/lemon-meringue-pie-cannolis/