Lemon Meringue Pie Cannoli

This Lemon Meringue Pie Cannoli brings together the bright tanginess of lemon curd with the crisp delicate texture of cannoli shells and the fluffy sweetness of meringue for a dessert that feels both familiar and wonderfully unique. It is a perfect choice when you want something that looks impressive but remains approachable for a beginner baker.

The first time I made these, I was surprised how the lemon curd's bright flavor really balanced the sweetness of the meringue and the crunchy shell made it an instant favorite with my family

Ingredients

• Allpurpose flour: provides structure for the cannoli shells, look for unbleached flour for the best texture
• Granulated sugar: sweetens both dough and filling, use fine sugar to help dissolve evenly
• Salt: enhances the flavors in the dough
• Cold unsalted butter: key to creating flaky, tender cannoli shells, keep it chilled and small pieces for easy blending
• Ice water: helps bring the dough together without melting the butter
• Vegetable oil: for frying the shells until golden and crispy, choose a neutral oil with high smoke point
• Freshly squeezed lemon juice: delivers bright citrus flavor, fresh is always best for pronounced taste
• Egg yolks: enrich the lemon curd and contribute to its smooth texture, use fresh eggs
• Unsalted butter: adds creaminess to the lemon curd, cut into pieces to melt evenly
• Lemon zest: packs concentrated lemon aroma and flavor
• Egg whites: whipped into meringue for light and airy topping
• Cream of tartar: stabilizes the meringue for stiff peaks
• Additional granulated sugar: sweetens the meringue

Instructions

Sift and Prepare the Dough:

Whisk flour, sugar, and salt together in a large bowl to ensure even distribution. Cut cold butter into the mixture using a pastry blender or your fingers until it resembles coarse crumbs, which creates the perfect texture for flaky cannoli shells. Slowly add ice water one tablespoon at a time, gently tossing with a fork until the dough just holds together. Avoid overworking to keep it tender. Wrap it tightly in plastic and chill in the refrigerator for at least 30 minutes to firm up the butter.

Make the Lemon Curd:

In a saucepan, combine sugar, freshly squeezed lemon juice, and egg yolks. Place over medium heat and whisk constantly to prevent curdling. Cook until the mixture thickens enough to coat the back of a spoon. Remove from heat and quickly stir in butter and lemon zest. Allow it to cool completely so it will set nicely when filled in the shells.

Whip the Meringue:

Use a clean, dry bowl to beat egg whites with cream of tartar until foamy. Gradually add sugar while continuing to beat until you reach stiff peaks. This means when you lift the beaters, the meringue holds a firm shape without drooping.

Shape and Fry the Cannoli Shells:

Roll the chilled dough on a lightly floured surface into a thin sheet. Use a cookie cutter or round glass to cut out circles. Carefully wrap each circle around a metal cannoli tube or smooth cylinder, sealing edges with a little egg white so the dough sticks. Heat vegetable oil in a deep pot to 350 degrees Fahrenheit, then fry the shells in batches until golden brown and crispy, about 2 to 3 minutes. Use a slotted spoon to transfer them to paper towels to drain and cool thoroughly before filling.

Assemble the Cannoli:

Once the shells and lemon curd are cooled, pipe the lemon curd into the shells gently to avoid cracking. Spoon or pipe the meringue on top just before serving for optimal texture and appearance.

The lemon curd is my favorite part because it carries that fresh, sunny brightness that makes the whole dessert feel lively. I still remember when I served these at a spring brunch and everyone kept coming back for seconds because of the surprise twist combining lemon meringue and cannoli.

Storage Tips

Store the cannoli shells separately in an airtight container at room temperature for up to two days to keep them crisp. The lemon curd and meringue should be refrigerated in separate containers. Assemble just before serving to maintain the best texture and prevent sogginess.

Ingredient Substitutions

Butter can be replaced with margarine in the dough but the flavor and flakiness may be less rich. Use bottled lemon juice in a pinch but fresh lemon zest really makes a difference. Cream of tartar can be swapped with a few drops of lemon juice to stabilize the meringue.

Serving Suggestions

These cannoli shine as a light dessert after a rich meal or served alongside tea or coffee for brunch. Garnish with extra lemon zest or a sprinkle of powdered sugar on the meringue for a pretty presentation.

These lemon meringue pie cannoli are a bright, memorable dessert perfect for spring brunches. Assemble just before serving to keep the shells crisp and the meringue light.

Common Questions About Recipes

→ What is the best type of flour for the shells?

All-purpose flour works best to create a crisp and sturdy cannoli shell that fries well without becoming greasy.

→ How do I get the meringue to be perfectly fluffy?

Beat the egg whites with cream of tartar until soft peaks form, then gradually add sugar and continue beating until stiff peaks develop.

→ Can I prepare the lemon curd in advance?

Yes, lemon curd can be made ahead and chilled, which helps it set and blend flavors beautifully before filling the shells.

→ What oil temperature should I aim for when frying the shells?

Maintain the oil at 350°F (175°C) to ensure the shells fry evenly and turn golden brown without absorbing excess oil.

→ How long should I rest the dough before rolling out?

Refrigerate the dough for at least 30 minutes to relax the gluten and make it easier to roll and shape.

→ Can these cannoli be stored after filling?

It is best to fill the shells just before serving to keep them crisp, as the lemon curd and meringue can soften the shells over time.