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Lemon Meringue Pie Cannolis

A delightful mashup of lemon meringue pie and cannoli, featuring flaky pie dough shells, creamy lemon filling, and toasted meringue that brightens up any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Cannoli Shells
  • 1 pack standard double crust pie dough Store-bought or homemade.
  • 1 each cannoli forms or DIY tubes Make by wrapping foil around a thick wooden spoon handle.
  • 1 each egg wash 1 egg beaten with 1 tablespoon of water.
  • optional sugar for sprinkling Adds a gentle crunch.
Lemon Filling
  • 1 cup lemon curd Loosened by whisking.
  • 1 cup lightly sweetened whipped cream For creaminess.
  • 2 tablespoons mascarpone or cream cheese For body and texture.
Meringue Topping
  • 3 each egg whites For meringue.
  • 1 cup sugar Gradually added.
  • 1 pinch cream of tartar For stability.
  • 1 teaspoon vanilla extract For flavor.
Finishing Touches
  • to taste powdered sugar For dusting.
  • to taste tablespoon lemon zest For garnish.

Method
 

Prepare the Cannoli Shells
  1. Roll the pie dough thin, about 1/8 inch. Use a round cutter to make circles.
  2. Wrap each circle around a cannoli form, overlapping the edges slightly and sealing with egg wash.
  3. Place the shells seam side down on a parchment-lined tray. Sprinkle with sugar if desired.
  4. Bake at 400°F (205°C) for 10-14 minutes until golden and crisp. Let cool for a minute, then remove from forms.
Make Lemon Filling
  1. Whisk the lemon curd to loosen it. Fold in the whipped cream to give it a silky texture.
  2. Beat in the mascarpone or cream cheese to add stability. Adjust flavor with salt or extra zest.
Prepare the Meringue
  1. Beat egg whites with cream of tartar until foamy.
  2. Gradually stream in sugar and beat until glossy with stiff peaks. Add vanilla extract.
Assemble the Cannolis
  1. Pipe lemon filling into both ends of each shell until fully filled.
  2. Top with meringue swirls, torch until light golden, or broil briefly.
  3. Dust with powdered sugar and garnish with lemon zest before serving.

Notes

For best results, fill the shells close to serving time to maintain their crunch. Keep everything chilled until assembly to ensure a clean pipe.