Lemon Meringue Pie Cannoli Recipe

Alright, let’s be honest: who hasn’t stood in front of a bakery case, torn between a creamy cannoli and a zesty lemon meringue pie? 🫠 If you’re like me, you’ve probably thought, “Why choose? Why not both?” Well, today’s your lucky day, because I’m about to show you how to smash those two desserts together into one mind-blowing masterpiece: Lemon Meringue Pie Cannoli.

I stumbled on this genius idea during a late-night kitchen experiment (read: sugar-fueled chaos). And let me tell you — these babies were gone before I even had time to post them on Instagram. FYI, they also earn serious bragging rights at potlucks. 😉

Why You’ll Love These Lemon Meringue Pie Cannoli

Ever wondered what happens when Italian charm meets American sass? This. This happens.

Here’s why you need this recipe in your life:

• Bright and creamy lemon filling that actually tastes like summer in a shell.
• Crispy cannoli shells (store-bought or homemade — no judgment) that bring the crunch.
• Fluffy toasted meringue topping that makes everyone think you went to culinary school.
• Super easy to assemble, but fancy enough to impress your mother-in-law.

Honestly, these are perfect for when you want to flex without actually working too hard. (Been there. Done that. Got the apron.)

Ingredients You’ll Need for Lemon Meringue Pie Cannoli

Okay, let’s not make this complicated. Grab these ingredients, and you’re halfway there:

For the Filling:

• 1 cup lemon curd (store-bought or homemade if you’re feeling fancy)
• 8 oz mascarpone cheese, softened
• ½ cup whipped cream (stiff peaks — don’t slack here)
• 1 tablespoon powdered sugar (optional, if you like it sweeter)

For the Meringue:

• 2 egg whites
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar
• Pinch of salt

The Rest:

• 12 cannoli shells (store-bought — unless you’re a masochist and want to fry your own)
• Lemon zest (for garnish)
• Kitchen torch (optional, but highly recommended — otherwise, broiler works)

Got all that? Great. Let’s roll. Literally.

How to Make Lemon Meringue Pie Cannoli

Step 1: Make the Lemon Mascarpone Filling

• In a bowl, beat the mascarpone cheese until smooth.
• Fold in the lemon curd, whipped cream, and powdered sugar.
• Taste it. Then probably taste it again. (For science, of course.)
• Chill this dreamy mixture in the fridge while you deal with the meringue.

Step 2: Whip Up That Meringue

• In a clean, dry bowl, whip the egg whites with the cream of tartar and salt until foamy.
• Gradually add sugar, one tablespoon at a time, until stiff peaks form.
• Try not to eat the meringue straight from the bowl. (No promises.)

Step 3: Assemble Like a Boss

• Fill a piping bag (or a ziplock with the corner snipped) with the lemon filling.
• Pipe the filling generously into both ends of each cannoli shell.
• Top each cannoli with a big dollop of meringue on one end. Or go wild and cover the whole thing. I don’t judge.

Step 4: Torch That Baby

• Use your kitchen torch to toast the meringue until it’s golden and gorgeous.
• No torch? No problem. Pop them under the broiler for about 30–60 seconds. But watch them like a hawk, or you’ll end up with “charcoal chic” instead.

Sprinkle with lemon zest and maybe an extra dusting of powdered sugar if you’re feeling bougie. And boom — done!

Pro Tips for Next-Level Cannoli

Want to take your Lemon Meringue Pie Cannoli from good to OMG what is this sorcery? Here are a few tips:

• Don’t fill the shells too early. The longer they sit, the softer they get. (And no one likes a soggy bottom. Thanks, GBBO.)
• Use homemade lemon curd if you can. The flavor difference is legit.
• Chill your filling for at least 30 minutes before piping. Trust me — it makes a difference.
• No kitchen torch? Time to invest in one, IMO. They’re fun, cheap, and make you look like a pro. 🔥

Can You Make Them Ahead?

Ah, the million-dollar question. Here’s the deal:

• You can make the filling and meringue a day ahead.
• Store them in airtight containers in the fridge.
• But don’t fill the shells until just before serving — unless you like them limp and sad. 😬

So yes, you can prep ahead… but assemble last-minute. You’re welcome.

Variations & Fun Twists

Not a lemon fan? First of all… how dare you. But okay, here are some fun twists:

• Swap lemon curd for key lime curd for a Florida vibe.
• Use orange or blood orange curd for a pretty (and tasty) twist.
• Add crushed graham crackers to the filling for a little crunch.
• Top with fresh berries if you’re feeling fancy.

Seriously, these are pretty forgiving. You can play around and still end up with something awesome.

What to Serve With Lemon Meringue Pie Cannoli

If you’re going all-out, here are a few pairing ideas:

• A glass of prosecco (because why not)
• Fresh mint tea to balance the sweetness
• Or, let’s be real, just more cannoli. Always more cannoli.

Why This Recipe Works (a.k.a. Why It Slaps)

Ever wondered why this combo tastes so darn good? Here’s the science (and a little magic):

• The crispy shell contrasts beautifully with the creamy filling.
• The sweet meringue mellows out the tart lemon.
• The texture play — crunchy, creamy, fluffy — keeps your taste buds on their toes.

It’s basically a dessert trifecta. And who doesn’t want that?

FAQs about Lemon Meringue Pie Cannoli

Can I make this without eggs?

You can skip the meringue and just top with whipped cream instead. It won’t be exactly the same, but still delicious.

How do I store leftovers?

LOL. What leftovers? But okay — if you actually have any, store the filled cannoli in an airtight container in the fridge for up to a day. But again… soggy shells are sad shells.

Can I freeze them?

Nope. The shells go weird, the filling gets weird — just no.

Related Recipes

• Peppermint Mocha Cupcakes Recipe
• Cannoli Cupcakes Recipe
• Vampire Fudge Recipe

Final Thoughts about Lemon Meringue Pie Cannoli

So there you have it — a dessert that’s as extra as it is easy. These Lemon Meringue Pie Cannoli deliver all the drama of a fancy dessert without making you break a sweat. (Unless you stand too close to the torch. 😏)

Next time you want to wow your friends, treat yourself, or just show off a little, whip up a batch of these bad boys. You’ll never look at plain cannoli or lemon pie the same way again.

Now go grab a shell and get filling — and don’t forget to send me a pic of your masterpiece. Or, you know, just eat it all yourself. No judgment. 😉

TL;DR

• Crispy, creamy, fluffy perfection.
• Lemon curd + mascarpone + meringue = magic.
• Assemble just before serving.
• Optional but recommended: flex on Instagram.

Ready to channel your inner pastry chef? Grab your ingredients and make these cannoli happen tonight. Your taste buds (and your ego) will thank you.

And remember: dessert calories don’t count if you’re smiling. 🙂

If you want, I can also format this into a downloadable PDF recipe card. Just say the word!