Here’s a creative and citrusy twist on two dessert classics: Zesty Lemon Meringue Pie Cannolis! These are crispy cannoli shells filled with a tangy lemon cream and topped with fluffy toasted meringue — like lemon meringue pie in cannoli form. Light, bright, and perfect for summer or special occasions!
🍋 Zesty Lemon Meringue Pie Cannolis
🧾 Ingredients:
For the Lemon Filling:
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1 cup lemon curd (store-bought or homemade)
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 teaspoon lemon zest
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1/2 teaspoon vanilla extract
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Optional: 1/2 cup whipped cream or Cool Whip (for a lighter texture)
For the Meringue Topping:
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2 large egg whites
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1/4 cup granulated sugar
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1/4 teaspoon cream of tartar
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1/2 teaspoon vanilla extract
For Assembly:
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10–12 cannoli shells (store-bought or homemade)
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Optional garnish: crushed graham crackers, lemon zest, or a dusting of powdered sugar
👨🍳 Instructions:
1. Make the Lemon Filling:
In a bowl, beat together cream cheese and powdered sugar until smooth.
Add lemon curd, lemon zest, and vanilla. Mix until creamy.
Fold in whipped cream or Cool Whip if using for extra lightness.
Refrigerate for at least 30 minutes to firm up.
2. Make the Meringue:
In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff peaks form.
Beat in vanilla. Set aside.
3. Assemble the Cannolis:
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Fill a piping bag (or zip-top bag with the corner snipped) with the lemon filling.
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Pipe into both ends of each cannoli shell.
4. Top with Meringue:
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Spoon or pipe a small swirl of meringue on top of each filled cannoli.
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Toast the meringue with a kitchen torch until lightly golden. (If you don’t have a torch, you can use a broiler for 30 seconds — but watch very closely!)
🍽️ Serve:
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Serve chilled for a firmer filling, or at room temp for a softer, creamier bite.
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Garnish with a sprinkle of lemon zest or crushed graham crackers for that “pie” vibe.
🧊 Storage:
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Best enjoyed the same day (to keep the shells crisp), but can be stored in the fridge for up to 2 days.
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Store shells and filling separately for maximum crunch until ready to serve.
Would you like a gluten-free shell alternative or a recipe for homemade lemon curd to use in the filling?