Description
Okay, so imagine taking two of the most beloved desserts in the world — Italian cannoli and classic lemon meringue pie — and creating the most beautiful dessert mashup that shouldn’t work but absolutely does. These Lemon Meringue Pie Cannoli are basically what happens when Sicily meets your grandma’s favorite pie in the most delicious way possible. We’re talking crispy, golden cannoli shells filled with silky lemon curd that tastes like sunshine, topped with torched meringue that’s sweet and airy and gives you that perfect textural contrast. It’s elegant enough for fancy dinner parties but fun enough that you’ll want to make them just because Tuesday feels like it needs more joy. Plus, they’re individual portions, so no fighting over the last slice of pie.
Ingredients
For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 tbsp butter, cold and cubed
- 1 large egg yolk
- 1/2 cup white wine (or marsala if you’re feeling traditional)
- 1 egg white, beaten (for sealing)
- Vegetable oil for frying
For the Lemon Curd Filling:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice (about 3–4 lemons)
- 2 tbsp lemon zest
- 4 tbsp butter, cubed
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
For the Meringue Topping:
- 4 large egg whites, room temperature
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Pinch of salt
For Assembly:
- Powdered sugar for dusting
- Lemon zest for garnish
- Mini lemon slices for decoration (optional)
Instructions
In a food processor, pulse flour, sugar, and salt together.
Add cold butter and pulse until mixture resembles coarse crumbs.
Add egg yolk and wine, pulsing until dough comes together.
Wrap in plastic and chill for at least 1 hour (this is crucial for workable dough).
Roll dough very thin on a floured surface — we’re talking pasta-thin here.
Cut into 4-inch circles and wrap around cannoli tubes or clean dowels.
Seal edges with beaten egg white and press firmly.
Heat oil to 375°F in a heavy pot.
Fry shells for 2-3 minutes until golden brown and crispy.
Remove carefully and let cool on paper towels before removing from tubes.
These can be made up to 2 days ahead and stored in an airtight container.
In a heavy saucepan, whisk together egg yolks, sugar, lemon juice, zest, and salt.
Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon (about 8-10 minutes).
Don’t let it boil or you’ll have scrambled eggs instead of silky curd.
Remove from heat and whisk in butter until smooth.
Strain through fine-mesh sieve to remove any lumps, then cover with plastic wrap directly on surface.
Chill for at least 2 hours until thick.
Beat heavy cream with powdered sugar until soft peaks form.
Gently fold the chilled lemon curd into the whipped cream until just combined.
This is your cannoli filling — taste it and try not to eat it all with a spoon.
In a clean bowl with clean beaters, whip egg whites until foamy.
Add cream of tartar and beat until soft peaks form.
Gradually add sugar, beating until stiff, glossy peaks form.
Beat in vanilla and salt until combined.
Using a piping bag or spoon, fill cannoli shells with the lemon cream mixture.
Fill from both ends to ensure they’re completely full.
Top each end with a dollop or piped rosette of meringue.
Use a kitchen torch to lightly brown the meringue for that classic lemon meringue pie look.
Notes
Dust with powdered sugar just before serving for extra elegance.
Garnish with fresh lemon zest or tiny lemon wheel slices.
Serve on individual plates with a small spoon for any filling that escapes.
Perfect with espresso or a glass of prosecco for a truly Italian experience.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~285 kcal
- Carbohydrates: ~30g
- Protein: ~6g