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Lemon Meringue Pie Cannolis showcasing a delicious dessert filled with lemon custard.

Lemon Meringue Pie Cannolis

A refreshing summer treat that combines creamy lemon curd and fluffy meringue in a crispy cannoli shell, perfect for gatherings or picnics.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cannoli Shells
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsweetened cocoa powder adds a nice touch!
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter, cold and cubed
  • 1 large egg, lightly beaten
  • 1 tablespoon white vinegar
  • Oil for frying
For the Lemon Filling
  • 1 cup lemon curd (store-bought or homemade) no judgment here!
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
For the Meringue
  • 3 large egg whites
  • ½ cup granulated sugar
  • 1 pinch salt
  • ½ teaspoon cream of tartar

Method
 

Make the Cannoli Shells
  1. Whisk together the flour, sugar, cocoa powder, and salt in a bowl.
  2. Add the cold butter, using your fingers or a pastry cutter to mix until it resembles coarse crumbs.
  3. Stir in the egg and vinegar, mixing until the dough comes together.
  4. Wrap the dough in plastic wrap and chill for about 30 minutes.
Roll and Cut
  1. On a lightly floured surface, roll out the dough to about 1/8 inch thick.
  2. Use a round cutter to cut out circles and roll them tightly around greased cannoli forms.
Fry the Shells
  1. In a deep pan, heat oil to 375°F.
  2. Carefully fry the cannoli shells until golden brown, about 2-3 minutes per side.
  3. Remove them and drain on paper towels, letting them cool completely.
Prepare the Lemon Filling
  1. Whip the heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form.
  2. Gently fold in the lemon curd until well combined.
Make the Meringue
  1. Beat the egg whites with a pinch of salt and cream of tartar until soft peaks form.
  2. Gradually add the sugar, beating until the meringue is stiff and glossy.
Assemble the Cannolis
  1. Once the cannoli shells are cool, fill them with the lemon filling using a piping bag.
  2. Top them with the fluffy meringue, using a kitchen torch or broiler for a toasted finish.

Notes

Chill the dough for the perfect crunch. If the meringue doesn’t look perfect, call it 'rustic.' Use leftover lemon curd creatively.