What happens when two classic desserts come together? Magic. This Lemon Meringue Pie Cannoli recipe takes the tart, creamy goodness of lemon meringue pie and tucks it inside crispy cannoli shells for a dessert that’s as beautiful as it is delicious.

This recipe isn’t just a showstopper for holidays and parties; it’s also surprisingly approachable, even for novice bakers. With a few simple steps and a handful of quality ingredients, you’ll create a dessert that looks like it came straight from a bakery window.

So grab your piping bag and let’s make a dessert everyone will be talking about.

Why You’ll Love This Recipe

Key Benefits

This recipe delivers in all the ways a great dessert should. You get the crunch of golden cannoli shells, a creamy lemon mascarpone filling that balances tartness and sweetness, and a fluffy meringue topping lightly toasted for that signature pie flavor.

Even better, you don’t need professional pastry skills to pull this off. Each step is simple, and the result feels truly special—perfect for celebrations, potlucks, or just a Saturday afternoon when you feel like treating yourself.

Suitable For

This dessert is perfect for:

• Summer gatherings when lemon desserts shine.

• Baby showers, weddings, or any event where bite-sized desserts impress.

• Anyone who loves lemon meringue pie but wants a fresh twist.

• Beginners who want a big return on minimal effort.

Ingredients for Lemon Meringue Pie Cannoli

Core Ingredients

You’ll need just a handful of pantry and fridge staples to make these:

• Mascarpone cheese (or cream cheese): For a rich, creamy base.

• Lemon curd: Homemade or store-bought, this brings the tart punch.

• Powdered sugar and vanilla extract: To sweeten and round out the filling.

• Egg whites and cream of tartar: For that glossy, stable meringue.

• Granulated sugar: To create structure in your meringue.

• Cannoli shells: Store-bought keeps this easy, but homemade works if you’re feeling ambitious.

Substitutions and Tips

• Swap mascarpone for cream cheese if you prefer a tangier flavor.

• No kitchen torch? Top with whipped cream or even mini marshmallows for a fun twist.

• Can’t find cannoli shells? Use baked pie crust strips rolled into tubes as a creative alternative.

Best Lemon Curd for Lemon Meringue Pie Cannoli

For the brightest, freshest flavor, homemade lemon curd is hard to beat. It takes just 10 minutes to whisk together and rewards you with a silky, intensely lemony spread. But there’s no shame in using a high-quality store-bought version when time is short.

Look for brands like Dickinson’s or Harrowgate—they’re thick, vibrant, and perfect for folding into mascarpone.

Kitchen Tools You’ll Need

Must-Have Tools

• Electric mixer (hand or stand) for whipping meringue.

• Piping bag for neatly filling cannoli.

• Metal cannoli forms (if making shells from scratch).

• Kitchen torch for toasting meringue.

Nice-to-Have Tools

• Zester for a lemony garnish.

• Offset spatula for smoothing meringue.

• Fine mesh sieve to dust with powdered sugar.

How to Make Lemon Meringue Pie Cannoli

This recipe breaks down into three simple parts: the filling, the meringue, and assembly. Take your time with each step, and you’ll end up with bakery-worthy results.

Step 1: Make the Lemon Filling

In a medium mixing bowl, beat the mascarpone until smooth and creamy. Slowly blend in the lemon curd, powdered sugar, and vanilla extract until the mixture is thick yet fluffy.

Pro tip: Chill the filling for at least 30 minutes before piping. This helps it firm up, making it easier to fill the shells without leaks.

Step 2: Whip Up the Meringue

In a clean, grease-free bowl, whip the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, a tablespoon at a time, while continuing to whip.

Keep going until the meringue forms stiff, glossy peaks. Gently beat in vanilla extract.

Remember, patience is key here. A good meringue takes time to develop structure.

Step 3: Assemble the Cannoli

Spoon the lemon filling into a piping bag fitted with a wide tip. Pipe the filling into each end of the cannoli shells until they’re generously filled.

Next, either pipe or spoon the meringue onto both ends of the cannoli. Carefully toast the meringue with a kitchen torch until golden brown.

Optional: For an extra nod to pie crust, dip the meringue ends in crushed graham crackers. Or finish with a light dusting of powdered sugar for an elegant look.

Tips for Success

• Timing is everything: Fill the cannoli just before serving to keep the shells crispy.

• Room temperature eggs: For the fluffiest meringue, use room-temperature egg whites.

• Don’t rush chilling: Chilling the filling prevents a runny mess when you pipe.

How to Store Lemon Meringue Pie Cannoli

At Room Temperature

Best enjoyed within two hours of assembly.

In the Refrigerator

If you must store them, place in an airtight container and refrigerate for up to 24 hours. Keep in mind the shells may lose their crispness.

Freezing Tips

Freeze unfilled cannoli shells for up to a month. Thaw and fill just before serving. Avoid freezing filled cannoli, as the filling can separate.

Frequently Asked Questions

Can I make Lemon Meringue Pie Cannoli ahead of time?

Yes, but store the shells and filling separately. Assemble just before serving for the best texture.

What if I don’t have a kitchen torch?

You can skip toasting and serve as is, or substitute with a dollop of whipped cream.

Can I use puff pastry instead of cannoli shells?

Yes, baked puff pastry rolled into tubes works as a quick alternative.

How do I keep the shells from getting soggy?

Fill the cannoli as close to serving time as possible and avoid overfilling.

Related Recipes

If you loved this Lemon Meringue Pie Cannoli, you might enjoy these other citrus and dessert favorites from RecipeSeasys:

• Lemon Raspberry Cupcakes: Soft, tart cupcakes with a fresh berry twist.

• Pineapple Upside Down Cupcakes: A tropical classic in bite-sized form.

• Lemon Blueberry Muffins with Streusel Topping: Bursting with lemon and blueberries, perfect for breakfast or dessert.

• No-Bake Lemon Oatmeal Cookies: A quick, refreshing no-bake treat.

Conclusion

This Lemon Meringue Pie Cannoli recipe brings together the best of two worlds—bright, zesty lemon flavor with the satisfying crunch of a cannoli shell. It’s approachable, elegant, and sure to impress. Gather your ingredients and give it a try. You might just find yourself making these for every special occasion.

The Best Lemon Meringue Pie Cannoli Recipe

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• Author: Ava
• Total Time: 30 mins
• Yield: 8-10 cannoli 1x
• Diet: Vegetarian

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Description

This Lemon Meringue Pie Cannoli recipe blends the crispiness of cannoli shells with a tangy lemon mascarpone filling and golden meringue topping.

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Ingredients

Scale 1x2x3x

• 2 egg whites
• ¼ tsp cream of tartar
• ¼ cup granulated sugar
• 1 cup lemon curd
• ½ cup mascarpone cheese (or cream cheese), softened
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• 8–10 cannoli shells (store-bought or homemade)
• Optional: crushed graham crackers or powdered sugar for garnish

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Instructions

1. In a bowl, beat mascarpone until smooth. Mix in lemon curd, powdered sugar, and vanilla until creamy. Chill for 30 minutes.
2. In a clean bowl, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and beat to stiff peaks. Stir in vanilla.
3. Fill a piping bag with lemon filling. Pipe into cannoli shells.
4. Pipe or spoon meringue onto ends. Toast meringue with kitchen torch until golden.
5. Optional: Roll ends in crushed graham crackers or dust with powdered sugar before serving.

Notes

• Fill cannoli just before serving to keep shells crisp.
• No kitchen torch? Use mini marshmallows or whipped cream.
• Make filling and shells ahead; assemble last minute for best results.

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Dessert
• Method: Assemble
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 cannoli
• Calories: 220
• Sugar: 18g
• Sodium: 65mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 20mg

Keywords: lemon meringue pie cannoli, lemon cannoli, lemon dessert recipes, easy cannoli filling