If you’ve ever wished your favorite Italian pastry would swap its classic filling for a summer-bright twist, get ready for a treat! Zesty Lemon Meringue Pie Cannolis are a playful mash-up that takes the nostalgic, sunshiney flavor of lemon meringue pie and tucks it inside a crisp cannoli shell, all crowned with swirls of toasty meringue. This vibrant dessert is equal parts elegant and fun, perfect for dazzling guests or simply indulging your own lemon cravings. With a punchy lemon filling, pillowy meringue, and a crunchy shell, these cannolis deliver the perfect sweet-tart bite every single time.

Zesty Lemon Meringue Pie Cannolis Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is a breeze, and each one truly plays a starring role. The simple lineup ensures every flavor and texture comes through, from the creamy lemon filling to the dramatic meringue flourish on top.

Cannoli Shells: The essential, crisp vessel for your luscious lemon filling — store-bought or homemade for convenience or that made-from-scratch touch.
Lemon Curd: Delivers tangy, bright flavor and gorgeous yellow color for that signature pie vibe.
Mascarpone Cheese: Adds creaminess and a subtle richness that pairs beautifully with citrus.
Heavy Cream: Whips up light and airy to give the filling a dreamy, mousse-like finish.
Powdered Sugar: Just enough sweetness to balance the lemon’s tartness in the filling.
Lemon Zest: Intensifies that fresh lemon flavor and adds fragrant aroma.
Egg Whites: The foundation of fluffy, glossy meringue topping.
Granulated Sugar: Stabilizes and sweetens the meringue for beautiful peaks.
Cream of Tartar: Helps stabilize the egg whites for a firmer, more stable meringue.
Vanilla Extract: Just a splash brings warmth and rounds out the meringue’s flavor profile.

How to Make Zesty Lemon Meringue Pie Cannolis

Step 1: Whip the Cream

In a chilled mixing bowl, pour the heavy cream and powdered sugar. Use a hand mixer or stand mixer to whip the cream until you see soft peaks forming — the cream should hold its shape but still look silky. This step brings a luxurious lightness to the filling, so don’t rush it!

Step 2: Make the Lemon Filling

In a separate bowl, combine the lemon curd, mascarpone cheese, and lemon zest. Gently fold in the softly whipped cream until everything is smoothly blended. You’ll notice the mixture turns even more luscious and takes on an irresistible pale yellow color — exactly what you want for Zesty Lemon Meringue Pie Cannolis.

Step 3: Fill the Cannoli Shells

Spoon your lemon cream filling into a piping bag fitted with either a round or decorative star tip. Carefully insert the tip into each cannoli shell and fill from both ends so the filling meets in the center. This ensures every bite of your Zesty Lemon Meringue Pie Cannolis is bursting with flavor. Place the filled cannolis in the refrigerator while you prepare the meringue.

Step 4: Prepare the Meringue

In a clean, dry mixing bowl, start beating your egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat, until stiff, glossy peaks emerge. Gently beat in the vanilla extract — you’ll know the meringue is ready when you can flip the bowl (carefully!) and it doesn’t move.

Step 5: Top and Torch the Cannolis

Transfer the meringue to a piping bag fitted with a decorative tip. Pipe generous swirls onto both ends of your chilled cannolis. Use a kitchen torch to lightly toast the meringue until you get a gorgeous golden brown hue. This is the wow-factor finish that makes Zesty Lemon Meringue Pie Cannolis so irresistible and true showstoppers!

How to Serve Zesty Lemon Meringue Pie Cannolis

Garnishes

Add extra sparkle to your cannolis with a dusting of powdered sugar, finely grated lemon zest, or a sprinkle of crushed graham crackers on each end. For a real pie-inspired touch, you can dip the ends in white chocolate before adding the meringue, or tuck in a tiny slice of candied lemon.

Side Dishes

These cannolis shine on their own, but if you’re building a dessert spread, pair them with fresh berries, a simple fruit salad, or a big pitcher of iced tea. The brightness of the Zesty Lemon Meringue Pie Cannolis is beautifully complemented by fresh, just-sweet fruit or a tart berry compote.

Creative Ways to Present

Stack your filled cannolis in a pyramid on a cake stand, arrange them in vintage pie pans lined with parchment, or offer them on individual plates as an elegant plated dessert. You could even serve family-style on a platter surrounded by lemon wedges and edible flowers for an extra pop of color and charm.

Make Ahead and Storage

Storing Leftovers

Zesty Lemon Meringue Pie Cannolis hold up best when enjoyed the same day, but if you have leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh and crisp for up to 24 hours, though the shells can start to soften after a day or so.

Freezing

It’s best not to freeze the assembled cannolis, as the delicate meringue and cream filling can lose texture when thawed. If you must make ahead, freeze the unfilled shells and prepare the filling fresh — then assemble and torch just before serving.

Reheating

These cannolis truly don’t require reheating; in fact, chilling keeps them at their best. If you need to bring them to room temperature after refrigerating, simply set them out for a few minutes before serving. Always save the torching for just before serving to keep the meringue light and glossy.

FAQs

Can I use store-bought lemon curd?

Absolutely! Using quality store-bought lemon curd is a fantastic shortcut that makes these Zesty Lemon Meringue Pie Cannolis weeknight-friendly without sacrificing flavor. If you have homemade, it’s even more fragrant, but either will be delicious.

Do I need a kitchen torch for the meringue?

While a kitchen torch gives you the most control and the classic toasted look, you can also briefly pop the cannolis under a broiler — just watch closely and turn frequently to avoid burning the delicate meringue.

Can I make the cannoli shells from scratch?

If you’re feeling ambitious, homemade cannoli shells are incredible and really elevate the finished dessert. But no judgment if you use store-bought! The magic of Zesty Lemon Meringue Pie Cannolis really happens with the flavorful filling and meringue.

How far in advance can I prepare these?

For best texture, fill and top the cannolis within four hours of serving. You can prepare the lemon filling and meringue a few hours ahead, refrigerate separately, then assemble right before dessert time.

What’s the best way to transport them?

Arrange the filled cannolis in a single layer in a deep container, separating layers with parchment if needed. Torch the meringue on-site for optimal freshness, or leave the meringue off and pipe/toast at your destination.

Final Thoughts

Zesty Lemon Meringue Pie Cannolis are the kind of dessert that transforms any occasion into something memorable. They’re zippy, luscious, and nothing short of dazzling on the table. Treat yourself (and your friends!) to this playful twist — once you try them, you’ll wonder how you ever celebrated without them.

Zesty Lemon Meringue Pie Cannolis Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 cannolis 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy lemon filling, fluffy meringue topping, and crisp cannoli shells with these Zesty Lemon Meringue Pie Cannolis. A perfect no-bake dessert for any occasion.

Ingredients

Scale

Cannoli Shells:

12 store-bought cannoli shells or homemade shells

Lemon Filling:

1 cup lemon curd (store-bought or homemade)
1/2 cup mascarpone cheese
1/2 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon lemon zest

Meringue Topping:

2 egg whites
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

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Instructions

Prepare Lemon Filling: Beat heavy cream and powdered sugar until soft peaks form. Combine lemon curd, mascarpone cheese, and lemon zest. Fold in whipped cream until smooth. Fill cannoli shells with lemon filling.
Make Meringue Topping: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla extract, beat until stiff peaks form. Pipe meringue onto filled cannolis.
Toast Meringue: Use a kitchen torch to toast the meringue until golden brown. Serve immediately or refrigerate before serving.

Notes

For a shortcut, use whipped topping instead of homemade whipped cream.
Toast meringue just before serving for best texture.
Optional: Dip shell ends in white chocolate and graham cracker crumbs for a pie-like finish.

Prep Time: 30 minutes
Cook Time: 0 minutes (plus toasting)
Category: Dessert
Method: No-Bake
Cuisine: Italian-American