Introduction
Imagine the crisp shell of a cannoli filled with creamy lemon ricotta, topped with fluffy toasted meringue, and finished with a tangy lemon curd drizzle—Lemon Meringue Pie Cannolis are the perfect marriage of Italian and French pastry traditions! This dessert combines the best of both worlds: the crunchy, sweet shell of a cannoli with the bright, citrusy flavors of a lemon meringue pie.
Perfect for spring gatherings, dinner parties, or just treating yourself, these cannolis are surprisingly easy to make with store-bought shells and a few simple ingredients. Let’s dive into this irresistible recipe!
Why You’ll Love This Recipe
✅ No frying needed – Uses pre-made cannoli shells for convenience.
✅ Creamy, zesty filling – Ricotta & mascarpone create a luxuriously smooth texture.
✅ Toasted meringue topping – Adds a light, airy contrast to the rich filling.
✅ Optional lemon curd drizzle – For an extra burst of citrus flavor.
Ingredients & Tools
For the Cannoli Shells
- 12 store-bought cannoli shells (saves time, no frying required!)
For the Lemon Filling
- 1 cup ricotta cheese (whole milk for best texture)
- 1 cup mascarpone cheese (adds richness)
- 1 cup powdered sugar (for sweetness)
- 1 tsp vanilla extract
- 1 tbsp lemon zest (freshly grated)
- 2 tbsp lemon juice (adjust for tartness)
For the Meringue Topping
- 3 egg whites (room temperature)
- ¼ tsp cream of tartar (stabilizes meringue)
- ½ cup granulated sugar
- ½ tsp vanilla extract
Optional Garnish
- ½ cup lemon curd (store-bought or homemade)
- Powdered sugar (for dusting)
Essential Tools
- Electric mixer (for meringue)
- Piping bags & tips (large round for filling, star tip for meringue)
- Kitchen torch (for toasting meringue)
Step-by-Step Instructions
1. Prepare the Lemon Filling
- In a large bowl, beat together ricotta, mascarpone, powdered sugar, vanilla, lemon zest, and lemon juice until smooth.
- Taste and adjust sweetness/tartness as needed.
- Transfer to a piping bag fitted with a large round tip.
2. Fill the Cannoli Shells
- Gently pipe the filling into both ends of each shell until full.
- Place on a parchment-lined tray and refrigerate while preparing meringue.
3. Make the Meringue
- In a clean, grease-free bowl, beat egg whites & cream of tartar until soft peaks form.
- Gradually add sugar, 1 tbsp at a time, until stiff, glossy peaks form.
- Mix in vanilla extract.
4. Pipe & Toast the Meringue
- Pipe meringue onto filled cannolis using a star tip for a decorative swirl.
- Torch the meringue until golden (or broil briefly—watch closely!).
5. Add the Finishing Touches
- Drizzle with lemon curd for extra zing.
- Dust with powdered sugar (optional).
Chef’s Tips for Success
🔹 Use cold filling – Ensures the meringue doesn’t melt when piping.
🔹 Room-temperature egg whites – Whip up fluffier meringue.
🔹 No torch? Broil for 10-20 seconds—but don’t walk away!
🔹 Make ahead – Fill shells up to 4 hours before adding meringue.
Serving Suggestions
☕ Pair with:
- Espresso (for a classic Italian touch)
- Earl Grey tea (complements the citrus)
- Prosecco (for a celebratory twist)
🎉 Perfect for:
- Bridal showers
- Easter brunch
- Summer parties
Conclusion
These Lemon Meringue Pie Cannolis are a showstopping dessert that’s surprisingly simple to make. With the tangy lemon filling, crisp shell, and toasted meringue, every bite is a burst of flavor and texture.
Want to mix it up? Try adding blueberries to the filling or swapping lemon curd for raspberry drizzle!
Tag us if you make these—we’d love to see your creations! 🍋✨
Would you like a homemade cannoli shell recipe too? Let me know! 😊
