Lemon Meringue Pie Cannolis

That’s exactly what we’re doing with these Lemon Meringue Pie Cannolis—a delightful fusion of two beloved desserts that’s sure to impress. The bright lemon filling, combined with the fluffy meringue, all encased in a crunchy cannoli shell, makes this dessert a must-try for any occasion.

The first time I whipped up these cannolis, I was inspired by my love for lemon desserts and my family’s obsession with cannolis. Why not combine the two? The result was a refreshing, zesty treat that disappeared almost as soon as I served it. The contrast between the crisp shell and the creamy filling is pure bliss, and that kiss of meringue on top? Heavenly.

Whether you’re planning a special dinner or just want to treat yourself to something extraordinary, these Lemon Meringue Pie Cannolis are the perfect choice. They’re not just a dessert—they’re an experience that will leave your taste buds tingling with joy.

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Recipe Summary

Lemon Meringue Pie Cannolis are a delicious twist on traditional cannolis, featuring a tangy lemon curd filling topped with light and airy meringue, all tucked into a crunchy cannoli shell. This dessert is a delightful blend of textures and flavors, offering the perfect balance of sweetness and tartness. Ready in just under an hour, these cannolis are an elegant yet simple dessert that’s sure to wow your guests.

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A Family Favorite

In our household, these cannolis have become a weekend favorite. My husband can’t get enough of the tart lemon filling, and our kids love the sweet meringue topping. It’s become a tradition to make these on Sunday afternoons, and we always end up with happy, lemon-scented smiles all around. The best part? They’re surprisingly easy to make, which means more time enjoying and less time in the kitchen.

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Why These Lemon Meringue Pie Cannolis Are a Must-Try

1. Zesty Lemon Flavor: The lemon curd filling adds a bright and refreshing burst of flavor.
2. Crispy Cannoli Shells: The crunchy shell provides the perfect contrast to the creamy filling.
3. Light and Fluffy Meringue: Topped with a sweet meringue, these cannolis are a perfect blend of textures.
4. Perfect for Any Occasion: Elegant enough for a dinner party, yet simple enough for a casual family treat.
5. Make-Ahead Friendly: The components can be prepared in advance and assembled just before serving.

How to Make Lemon Meringue Pie Cannolis

1. Prepare the Lemon Curd: In a saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs over medium heat. Add the butter and continue to whisk until the mixture thickens, about 8-10 minutes. Remove from heat and let the curd cool completely before filling the cannoli shells.
2. Make the Meringue: In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until stiff peaks form. Beat in the vanilla extract.
3. Fill the Cannoli Shells: Once the lemon curd has cooled, spoon it into a piping bag fitted with a large round tip. Pipe the lemon curd into both ends of each cannoli shell, filling it completely.
4. Top with Meringue: Using a star tip, pipe the meringue onto each end of the filled cannolis. For an extra touch, use a kitchen torch to lightly brown the meringue.
5. Serve and Enjoy: Serve the cannolis immediately or refrigerate them for up to 2 hours before serving to allow the flavors to meld.

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Tips for Perfect Cannolis

• Use Fresh Lemons: Freshly squeezed lemon juice and zest will give you the best flavor.
• Meringue Tips: Ensure your bowl and beaters are completely clean and dry before making the meringue to achieve stiff peaks.
• Fill Just Before Serving: To keep the cannoli shells crispy, fill them just before serving.

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Substitutions and Variations

• Different Fillings: Swap lemon curd for lime or orange curd for a different citrus twist.
• No Torch? No Problem: If you don’t have a kitchen torch, you can briefly place the cannolis under the broiler to brown the meringue.
• Gluten-Free Option: Use gluten-free cannoli shells or make your own using gluten-free flour.

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Make a Healthier Version

• Low-Sugar Option: Use a sugar substitute in the lemon curd and meringue to reduce the sugar content.
• Lighten the Meringue: Consider using a lower-sugar meringue or substituting half the sugar with a natural sweetener.

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And there you have it!

A batch of Lemon Meringue Pie Cannolis that will brighten up any dessert table. These delightful treats are a fun and flavorful twist on two classic dessets. Give them a try, and don’t forget to share your results with us. We’re sure they’ll become a favorite in your home too!

Frequently Asked Questions:

1. Can I make the lemon curd ahead of time?
   • Yes, the lemon curd can be made up to 3 days in advance and stored in the refrigerator.
2. How do I keep the cannoli shells crispy?
   • Store the shells separately and fill them just before serving to maintain their crispiness.
3. Can I freeze the lemon curd?
   • Lemon curd freezes well. Store it in an airtight container for up to 3 months and thaw before using.
4. What can I use if I don’t have a piping bag?
   • You can use a ziplock bag with the corner snipped off as a makeshift piping bag.
5. Is there a way to make these cannolis dairy-free?
   • Substitute the butter in the lemon curd with a dairy-free alternative and ensure the cannoli shells are dairy-free.
6. What’s the best way to brown the meringue without a torch?
   • Place the meringue-topped cannolis under a broiler for a few seconds, watching closely to avoid burning.