Lemon Meringue Pie Cannolis

Lemon Meringue Pie Cannolis are a delightful fusion of two beloved desserts: the zesty lemon meringue pie and the classic Italian cannoli. This creative twist combines the best elements of both—crispy, golden cannoli shells are filled with a luscious lemon cream filling and topped with fluffy, toasted meringue. Each bite is a harmony of textures and flavors, from the tangy citrus filling to the sweet and airy topping. Perfect for parties, holidays, or a fun weekend baking project, these cannolis will wow your family and friends while adding a unique spin to your dessert table.

Why You’ll Love This Recipe
This recipe is a dream come true for lemon dessert lovers and cannoli enthusiasts alike. It takes the iconic elements of a lemon meringue pie and reinvents them into an easy-to-eat, handheld treat. You’ll love the contrast of the crunchy shells with the silky lemon cream, balanced by the cloud-like meringue. With its sophisticated presentation, this dessert feels like a show-stopper but is surprisingly achievable. Plus, it’s endlessly customizable—you can experiment with flavors, toppings, or even use store-bought shells to save time.

Preparation Time and Servings:

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 cannolis
• Serving Size: 1 cannoli

Nutritional Information (per serving):

• Calories: 270
• Carbohydrates: 28g
• Protein: 4g
• Fat: 15g
• Fiber: 1g
• Sugar: 17g

Ingredients

For the cannoli shells:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, cold and cubed
• 1 egg, lightly beaten
• 1/4 cup white wine (or apple juice for a non-alcoholic version)
• Oil for frying (vegetable or canola oil recommended)

For the lemon cream filling:

• 1 cup whole milk ricotta cheese, strained
• 1/2 cup mascarpone cheese
• 1/3 cup powdered sugar
• 1/4 cup lemon curd (store-bought or homemade)
• 1 teaspoon lemon zest

For the meringue topping:

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Optional garnishes:

• Lemon zest curls
• Crushed graham crackers
• Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Make the Cannoli Shell Dough

1. In a medium mixing bowl, combine the flour, sugar, and salt.
2. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Add the beaten egg and white wine (or apple juice) gradually, mixing until the dough comes together. If the dough is too dry, add a teaspoon of liquid at a time until it forms a soft, smooth ball.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Step 2: Fry the Cannoli Shells

1. Roll out the chilled dough on a lightly floured surface until it’s about 1/8 inch thick. Use a round cookie cutter (about 4 inches in diameter) to cut out circles.
2. Wrap each circle around a metal cannoli mold, sealing the edges with a dab of beaten egg or water.
3. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the shells in batches until golden brown, about 1–2 minutes per batch. Remove and drain on paper towels.
4. Once cooled, carefully slide the shells off the molds. Set them aside to cool completely.

Step 3: Prepare the Lemon Cream Filling

1. In a large bowl, whisk together the strained ricotta, mascarpone, powdered sugar, lemon curd, and lemon zest until smooth and creamy.
2. Transfer the mixture to a piping bag fitted with a round or star tip. Chill in the refrigerator for at least 15 minutes to firm up.

Step 4: Make the Meringue Topping

1. In a clean mixing bowl, whisk the egg whites and cream of tartar on medium speed until frothy.
2. Gradually add the sugar, one tablespoon at a time, while continuing to whisk. Increase the speed to high and beat until stiff, glossy peaks form. This should take about 5–7 minutes.
3. Transfer the meringue to a piping bag fitted with a star tip.

Step 5: Assemble the Lemon Meringue Pie Cannolis

1. Pipe the lemon cream filling into both ends of each cannoli shell, ensuring the filling reaches the center.
2. Pipe or dollop the meringue on top of the filled cannolis. Use a kitchen torch to gently toast the meringue until golden brown.
3. Garnish with lemon zest curls, crushed graham crackers, or a dusting of powdered sugar as desired.

Ingredient Background

Ricotta and Mascarpone

Ricotta cheese and mascarpone are essential to creating the creamy, luxurious texture of the lemon filling. Ricotta is slightly grainy, adding a subtle rustic quality, while mascarpone is rich and smooth, balancing the tartness of the lemon.

Lemon Curd

Lemon curd is the star of the filling, providing that bold, tangy citrus flavor. You can use store-bought lemon curd for convenience, but homemade lemon curd offers a fresher, more vibrant taste.

Meringue

The meringue topping is inspired by the classic lemon meringue pie. Using egg whites and sugar, it creates a light, airy topping that beautifully complements the dense cannoli shells and creamy filling.

Technique Tips

1. Strain the ricotta: Ensure you strain ricotta cheese thoroughly to remove excess moisture. This prevents the filling from becoming watery.
2. Don’t overcrowd while frying: Fry a few cannoli shells at a time to maintain consistent oil temperature and achieve evenly cooked shells.
3. Torch with care: When toasting the meringue, keep the flame moving to avoid burning.

Alternative Presentation Ideas

1. Mini Cannolis: Use smaller circles of dough to create bite-sized cannolis, perfect for parties and dessert platters.
2. Deconstructed Style: Serve broken cannoli shells alongside a bowl of lemon cream filling and meringue for a fun, interactive dessert.
3. Chocolate-Dipped Ends: Dip the ends of the cannoli shells in melted white or dark chocolate before filling for an elegant touch.

Additional Tips for Success

• Chill the dough: Resting the dough helps it relax, making it easier to roll out and preventing shrinkage during frying.
• Cool shells completely: Ensure the fried shells are fully cooled before filling to prevent the cream from softening.
• Work quickly with meringue: Meringue is best used immediately to retain its structure.

Recipe Variations

1. Lime Meringue Cannolis: Substitute lemon curd with lime curd for a tropical twist.
2. Berry Lemon Cannolis: Add crushed raspberries or blueberries to the lemon cream filling for a fruity burst.
3. Graham Cracker Shells: Mix crushed graham crackers into the dough for a pie-inspired flavor in the shells.

Freezing and Storage

Freezing

• Shells: Unfilled shells can be frozen for up to 2 months. Store in an airtight container or freezer bag and reheat in the oven to crisp before filling.
• Filling and meringue: These are best prepared fresh, as freezing can alter their texture.

Refrigeration

• Filled Cannolis: Store filled cannolis in an airtight container in the refrigerator for up to 2 days. Keep in mind that the shells may lose some crispness over time.

Healthier Twist Ideas

1. Lightened Cream: Use low-fat ricotta and Greek yogurt in place of mascarpone for a lighter filling.
2. Air-Fried Shells: Skip deep frying and cook the shells in an air fryer for a healthier alternative.
3. Sugar Alternatives: Replace granulated sugar with stevia or erythritol in the filling and meringue.

Serving Suggestions for Events

1. Elegant Dessert Buffet: Arrange these cannolis on a tiered serving tray for an upscale dessert table.
2. Bridal Showers: Decorate with edible flowers or pastel-colored sprinkles for a feminine touch.
3. Lemon-Themed Party: Pair with other lemon-flavored desserts like lemon bars and lemonade for a citrus celebration.

Special Equipment

• Cannoli molds
• Rolling pin
• Piping bags with round and star tips
• Kitchen torch

Frequently Asked Questions

1. Can I use store-bought cannoli shells?

Yes, store-bought shells are a convenient option and save time. Simply fill them with the lemon cream and proceed with the recipe.

2. Can I make the filling in advance?

The lemon cream filling can be made up to 2 days ahead and stored in the refrigerator in an airtight container.

3. What if I don’t have a kitchen torch?

You can briefly broil the meringue-topped cannolis in the oven, watching closely to prevent burning.

4. Can I make gluten-free cannolis?

Yes, use a gluten-free flour blend for the shells. Ensure all other ingredients are gluten-free as well.

5. How do I keep the shells crispy?

Store unfilled shells in an airtight container and fill them just before serving to maintain crispness.

6. What if I don’t have cannoli molds?

You can use aluminum foil rolled into tube shapes or purchase disposable molds.

7. Can I make them non-alcoholic?

Absolutely. Replace the white wine in the dough with apple juice or water.

8. Can I use Swiss or Italian meringue instead?

Yes, Swiss or Italian meringue can be used for a more stable topping, though the recipe’s French meringue is quicker and easier.

Conclusion

Lemon Meringue Pie Cannolis are a creative and delectable way to bring two iconic desserts together. With their crisp shells, tangy lemon filling, and fluffy meringue topping, they’re sure to impress guests and satisfy your sweet tooth. This detailed guide ensures you’ll master the recipe, from frying perfect shells to crafting the dreamy filling. Whether for a special occasion or a weekend treat, these cannolis are destined to become a favorite. Happy baking!

Print