Zesty Lemon Meringue Pie Cannolis

Zesty Lemon Meringue Pie Cannolis are a delightful twist on two classic desserts. This recipe combines the bright and tangy flavors of lemon meringue pie with the crispy texture of cannoli shells. It’s a fun way to enjoy a favorite dessert while impressing your family and friends!

Why Make This Recipe

This recipe is perfect for anyone who loves lemon meringue pie but wants to try something new. The crispy cannoli shells hold a creamy lemon curd filling and are topped with light, fluffy meringue. It’s a refreshing dessert that brings a burst of citrus flavor to any occasion. Plus, it is surprisingly easy to make and great for gatherings!

How to Make Zesty Lemon Meringue Pie Cannolis

Ingredients:

12 pre-made cannoli shells
Powdered sugar (optional, for dusting)
1/2 cup fresh lemon juice (about 2-3 lemons)
Zest of 2 lemons
3/4 cup granulated sugar
4 large egg yolks
1/2 cup unsalted butter, cubed
4 large egg whites
1/2 cup granulated sugar (for meringue)
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Directions:

Prepare the Lemon Curd: In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and whisk in the cubed butter until smooth. Cover with plastic wrap and refrigerate until chilled.
Fill the Cannoli Shells: Spoon chilled lemon curd into a piping bag. Pipe the curd into both ends of each cannoli shell. Set aside.
Prepare the Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form. Add vanilla extract and mix until just combined.
Top with Meringue: Pipe meringue onto the ends of filled cannolis. Use a kitchen torch to lightly toast until golden brown.
Optional: Dust with powdered sugar before serving.

How to Serve Zesty Lemon Meringue Pie Cannolis

Serve these cannolis chilled for the best experience. They make a great dessert after a meal or as a sweet treat for any gathering. You can also add a few slices of fresh lemon or mint leaves as a garnish for extra color.

How to Store Zesty Lemon Meringue Pie Cannolis

Store any leftover cannolis in an airtight container in the refrigerator. They are best enjoyed within 2 days to keep the cannoli shells crispy. If you have leftover lemon curd or meringue, store them separately and make more cannolis when you’re ready!

Tips to Make Zesty Lemon Meringue Pie Cannolis

Make sure to whisk the lemon curd continuously while cooking to avoid any lumps.
Use a piping bag for easy filling of the cannoli shells.
If you don’t have a kitchen torch, you can put the meringue-topped cannolis under the broiler for a minute or two. Keep a close eye to prevent burning!

Variation

You can add a little bit of crushed graham crackers inside the cannoli shells for a fun pie crust twist. You could also try using different citrus fruits, like lime or orange, to change up the flavor.

FAQs

1. Can I make the lemon curd in advance?
Yes! You can make the lemon curd one or two days ahead of time. Just store it in the refrigerator until you are ready to use it.

2. Can I freeze the cannoli shells?
Yes, you can freeze the empty cannoli shells. Just make sure they are well sealed and placed in an airtight container. Thaw them at room temperature before filling.

3. What can I do if I don’t have a kitchen torch?
If you don’t have a kitchen torch, you can place the filled cannolis under the broiler for a minute or two to toast the meringue. Always keep an eye on them to prevent burning!