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Lemon Meringue Pie Cannolis on a plate, showcasing their creamy filling and crispy shell.

Lemon Meringue Pie Cannolis

Delightful summer dessert combining lemon meringue pie and cannolis into a crispy, creamy treat topped with fluffy meringue.
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Prep Time 55 minutes
Cook Time 3 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cannoli Shells
  • 1 cup all-purpose flour
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1/4 cup white wine (or water, if preferred)
  • Oil for frying
For the Lemon Filling
  • 1 cup lemon curd (store-bought or homemade)
  • 1 cup mascarpone cheese
  • 1/4 cup confectioners' sugar
  • 1 large zest of 1 lemon
For the Meringue
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar

Method
 

Make the Cannoli Shells
  1. In a large bowl, whisk together the flour, powdered sugar, and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the egg yolk and wine (or water) until it forms a dough.
  4. Knead the dough gently for about 5 minutes, then cover and let it rest for at least 30 minutes.
Fry the Shells
  1. Roll out your dough on a floured surface until it’s about 1/8 inch thick. Cut it into rectangles.
  2. Wrap each rectangle around a cannoli form, sealing the edges with a little water.
  3. Heat oil in a deep pan and carefully fry the shells until golden brown, about 2-3 minutes.
  4. Drain on paper towels and let cool completely before filling.
Prepare the Lemon Filling
  1. In another bowl, mix together the lemon curd, mascarpone cheese, confectioners' sugar, and lemon zest until smooth and fluffy.
Make the Meringue
  1. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
  2. Gradually add in the granulated sugar, continuing to beat until you achieve stiff glossy peaks.
Assemble Your Cannolis
  1. Once the shells have cooled, fill them generously with the lemon filling using a piping bag or a spoon.
  2. Top with a dollop of the fluffy meringue.
  3. Optionally, use a kitchen torch to lightly toast the meringue for added flair.

Notes

Fill the cannoli right before serving to keep the shells crispy. You can substitute lemon curd with lemon-flavored pudding mixed with sour cream if necessary. If you don’t have a kitchen torch, place filled cannoli under the broiler for a few minutes to brown the meringue.