Lemon Meringue Pie Cannoli a Sweet Tangy Twist

Lemon Meringue Pie Cannoli A Sweet Tangy Dream

By Lucas BennettSeptember 21, 2025

Table of Contents

Recipe Introduction

Ever find yourself craving both Lemon Meringue Pie and a Cannoli? Honestly, me too! So, why not combine them? Let's talk about this lemon meringue pie cannoli .

It is sweet, tangy, and totally extra. Get ready for a dessert mashup worthy of the "Bake Off"!

A Little Bit of Italy, A Little Bit of Grandma's Kitchen

Cannoli, of course, hail from Sicily. This version is a playful twist. It takes a classic Italian treat and gives it a citrusy American makeover.

The recipe is medium difficulty. It takes about 1 hour 15 minutes, plus chilling time. This recipe makes about 12 cannoli.

Perfect for sharing…or not!

Why You'll Obsess Over These Cannoli

One of the biggest benefits? Lemon zest dessert is the refreshing flavor. It cuts through richness like a knife. The bright citrus is perfect for a sunny afternoon tea.

Or, you know, when you just need a pick-me-up. What makes these cannoli special? They are not just yummy, they are a conversation starter.

It's like a cannoli variation no one has ever seen coming!

Okay, let's get our bake on!

What You'll Need

Here's what you need to make this magic happen:

Flour for the shells
Sugar, because obviously
Cinnamon for a warm hint
Butter, cold as ice!
Some Marsala wine dessert for that Italian vibe
Lemons, lemons, lemons!

And for the meringue? Egg whites, sugar, and a little cream of tartar. Don't forget the vanilla! You will also need baking essentials like a mixer, deep fryer, and cannoli forms.

It is homemade cannoli shells , and lemon curd cannoli filling all the way!

Ingredients & Equipment: Let's Get Our Bake On!

Okay, let's get our bake on! We are making lemon meringue pie cannoli . Seriously, it sounds insane, right? But trust me, it is a winner!

Main Ingredients for Lemon Goodness

Here's the kit!

For the Cannoli Shells:
- All-purpose flour: 1 ½ cups ( 192g ). Extra for dusting, like when I attempt to roll out dough.
- Granulated sugar: 2 tablespoons ( 25g )
- Ground cinnamon: ½ teaspoon ( 3g ).
- Salt: ¼ teaspoon ( 1.5g )
- Cold unsalted butter: 3 tablespoons ( 45g ). Cut into small pieces.
- Dry white wine or Marsala wine: ½ cup ( 120ml ). Using Marsala is a game changer! Gives such good depth of flavor!
- Large egg white: 1, lightly beaten (for sealing).
- Vegetable oil: For frying. Make sure it's fresh!
For the Lemon Curd Cannoli Filling:
- Large egg yolks: 6.
- Granulated sugar: ¾ cup ( 150g )
- Fresh lemon juice: ½ cup ( 120ml ). This is from about 3-4 lemons. Make sure you use fresh lemon juice. Bottled just isn't the same.
- Unsalted butter: ½ cup ( 113g ), cut into small pieces.
- Lemon zest: 1 teaspoon ( 5ml ). Lemon zest dessert needs zest!
For the Italian Meringue Recipe:
- Water: ½ cup ( 120ml ).
- Granulated sugar: 1 cup ( 200g ).
- Large egg whites: 3.
- Cream of tartar: ¼ teaspoon ( 1.5ml ).
- Vanilla extract: 1 teaspoon ( 5ml ).

Seasoning Notes

Go bold with that lemon zest! Citrus dessert recipes need that zing.
Vanilla is your friend for meringue magic.
If you are feeling boujee, use limoncello in the lemon curd.
Not into Marsala wine? Dry sherry or white wine are the OK substitutes.
Want a sweet and tangy cannoli ? Go with a pinch of salt in the lemon curd. Trust me.

Equipment Needed

Deep fry thermometer.
Cannoli forms (metal or wooden). This is very important to making homemade cannoli shells .
Deep pot or deep fryer.
Rolling pin.
Stand mixer or hand mixer.
Saucepan.
Piping bag (optional).
Kitchen torch (optional, for browning meringue).

Right, so that is that. That is what you will need to create the lemon meringue pie cannoli of your dreams.

Don't be intimidated! These cannoli variations are fun! Plus, a fried pastry dessert is always a good idea! Get started, and get ready for something special!

Let's Bake: Lemon Meringue Pie Cannoli!

Okay, let's get our bake on ! Seriously, who needs another boring dessert? We're diving headfirst into a lemon meringue pie cannoli mashup! I know, right? It sounds a bit crazy, but trust me, this is next level stuff.

Think of it: a sweet and tangy cannoli that's part Italian nonna , part British Bake Off showstopper.

Prep Like a Pro: Essential Mise en Place

Before we even think about frying, get your mise en place sorted. Honestly, this is where I usually mess up.

It's like when you're rushing to leave the house, and then you realise you forgot your keys. Measure all your ingredients before hand.

It will make your life easier. Cold butter is key for flaky shells, and fresh lemon juice makes all the difference in that tangy lemon curd.

Deep Frying Cannoli: A step-by-step Guide

Okay, here's where things get real. Don't be scared of the fryer, alright? Just respect the hot oil.

Heat your vegetable oil in a deep pot to 350° F ( 175° C) . Use a thermometer and do not skip this!
Carefully lower each shell into the hot oil. Fry them until they are golden brown. This normally takes about 2- 3 minutes .
Remove shells and place them onto paper towels. Let them cool!
Once cooled, remove the cannoli shells from the forms. Easy peasy!
Get a piping bag filled with your chilled lemon curd. Carefully fill each shell.
Get a piping bag filled with meringue. Carefully decorate the tips!

Pro Tips from My Kitchen (and Mistakes!)

Want to avoid a cannoli catastrophe? I've been there, done that. First, don't overcrowd the fryer, or the oil temp drops, and you end up with soggy shells.

Eww. Second, let the shells cool COMPLETELY before filling. Trust me, warm curd + hot shell = mess. For real.

Finally, my Italian meringue recipe tip: make sure your sugar syrup reaches the right temperature. If it's too low, your meringue will be runny.

Lemon Curd Cannoli Filling

Sweet and Tangy Cannoli Variations

Wanna jazz things up? Lemon zest dessert can be taken to another level if you are careful. A teaspoon of limoncello in the lemon curd cannoli filling adds a real zing.

Or, for a more grown-up vibe, brush the shells with Marsala wine dessert before frying. Don't be afraid to experiment! That is how cooking really comes alive, and you can easily find many different cannoli variations .

Homemade Cannoli Shells

Honestly, making these lemon meringue pie cannoli is a labour of love, but oh-so-worth it. They look spectacular and taste even better.

It’s like a little taste of Italy with a tangy twist, and they can be served alongside other citrus dessert recipes .

So get your aprons on and get ready to impress! You will need to make a fantastic homemade cannoli shells if you wish to really have a winner.

Recipe Notes: Level Up Your Lemon Meringue Pie Cannoli!

Okay, let's get our bake on! You've got the recipe for these amazing Lemon Meringue Pie Cannoli. Let's talk about some extra bits to make them really special, shall we? I'm talking insider tips, alright?

Serving Suggestions: Showstopper Presentation

Think you're just gonna chuck these on a plate? Nah, you can do better! For plating and presentation, consider a sprinkle of powdered sugar.

It looks so fancy, doesn't it? A few curls of lemon zest add a pop of colour, too. A nice glass of chilled Moscato d'Asti makes it extra posh.

Honestly, presentation is half the battle, you know?

Storage Tips: Keep 'Em Crispy!

Listen up! These are best eaten fresh. The lemon curd cannoli filling can make the shells soggy if they sit too long.

But if you must store them, keep the unfilled shells in an airtight container at room temp. Make the filling separate, okay? Don't fill them until just before serving.

Reheating isn't really an option. These are best enjoyed cold.

Variations: Customise Your Cannoli

Fancy a twist? For dietary adaptations, you can make these gluten-free! Just use a gluten-free flour blend for the shells.

And seriously, for cannoli variations, try adding a little limoncello to the lemon curd. It's SO good! For a sweet and tangy cannoli , reduce the sugar in the lemon curd a tad.

This also works great with other citrus dessert recipes .

Nutrition Basics: A Little Treat, Okay?

Right, let's be honest. These aren't exactly health food. But everything in moderation, right? Each Lemon Meringue Pie Cannoli is roughly 450 calories.

The protein is around 8g. Fat clocks in around 25g. Carbs are about 50g. And sugar? Around 30g. So yeah, a treat.

But homemade treats are always better, aren't they?

Now, go forth and create! Don't be scared to experiment. This Italian meringue recipe and the whole dessert itself is all about fun.

You got this! Get ready for a fried pastry dessert that everyone will love! Honestly, the homemade cannoli shells are worth the effort.

Remember those cannoli deep frying tips ! These are sweet and tangy cannoli that are a game changer.

Frequently Asked Questions

Okay, this Lemon Meringue Pie Cannoli sounds amazing, but is it actually hard to make? Like, "Bake Off" technical challenge hard?

It's definitely a "medium" difficulty recipe. Each component the cannoli shells, lemon curd, and meringue is manageable on its own, but combining them takes a bit of patience.

The deep frying of the shells can be a bit intimidating at first, but if you follow the instructions and use a thermometer to maintain the correct oil temperature, you'll be grand! Think of it as your own personal baking challenge, Mary Berry would be proud!

Can I make the lemon curd or cannoli shells ahead of time for these lemon meringue pie cannoli?

Absolutely! In fact, it's highly recommended. You can make the lemon curd up to 2-3 days in advance and store it in an airtight container in the refrigerator. The cannoli shells can also be fried a day ahead. Just store them in an airtight container at room temperature to keep them crispy.

The meringue is best made just before assembly.

Help! My cannoli shells went soggy after filling them. What did I do wrong?

Soggy shells are the nemesis of every cannoli maker! The main culprit is usually moisture. Make sure your lemon curd is completely cooled before filling the shells. Most importantly, assemble the cannoli as close to serving time as possible.

The moisture from the lemon curd will gradually soften the shells, so don't fill them hours in advance. Think of it like fish and chips, they are best fresh!

Can I use store-bought lemon curd to speed up the process of making lemon meringue pie cannoli?

While homemade lemon curd is always the gold standard, you can certainly use a high-quality store-bought version in a pinch. Look for a brand that uses real lemon juice and butter for the best flavour. If you are going for speed, you might want to also consider buying pre-made cannoli shells as well.

What's the best way to store leftover lemon meringue pie cannoli? Is there any hope for them the next day?

Because the filled cannoli tend to soften quickly, they are really best eaten immediately. However, if you absolutely must store leftovers, keep them in an airtight container in the refrigerator. Be warned the shells will lose their crispness.

For best results, store the unfilled shells and lemon curd separately and assemble just before serving.

I'm feeling adventurous! What other fillings could I try in my lemon meringue pie cannoli instead of lemon curd?

Go wild! A classic ricotta filling with candied citrus would be amazing. Or, if you like a bit of kick, try a limoncello cream. Alternatively, how about a tangy raspberry curd for a completely different flavor profile? Just make sure the filling isn't too liquidy, or you'll end up with soggy shells.

The sky's the limit, so channel your inner Prue Leith and get creative!