Zesty Lemon Meringue Pie Cannoli

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Have you ever wished your favorite lemon meringue pie could be handheld and crispy on the outside? These Zesty Lemon Meringue Pie Cannoli are a fresh, sunshine-filled twist on a classic Italian dessert. Imagine that golden, bubbly cannoli shell stuffed with a tart, creamy lemon filling and silky meringue, topped with a hint of zest and dusted with powdered sugar—a showstopper with every bite.

Perfect for spring gatherings, brunches, or just to indulge your citrus cravings, this dessert hits that sweet spot between elegant and approachable. The contrast of textures is what makes it stand out—crunchy shell, cloud-like filling, and the zing of real lemon. You don’t need to be a pastry chef to whip these up, but you will absolutely feel like one.

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Preparation Phase & Tools to Use

Before diving into lemony goodness, let’s talk setup. Having the right tools not only simplifies the process but guarantees those crisp shells and smooth filling come out just right.

Cannoli Molds: Essential for shaping the shells during frying or baking. These metal tubes help create the signature hollow structure we need to fill.

Piping Bag with Star Tip: Gives your meringue that professional swirl. Also perfect for neatly filling the shells without a mess.

Candy Thermometer: Critical when preparing the sugar syrup for Italian meringue. Accuracy here makes all the difference in texture and stability.

Mixing Bowls (Preferably Glass or Metal): Non-reactive and perfect for whipping meringue without deflation.

Electric Mixer or Stand Mixer: Trust me, you don’t want to whip meringue by hand unless you’re training for a marathon.

Microplane or Zester: For extracting the most fragrant lemon zest without the bitter white pith.

With these in place, you’re set up for success—and a very lemony reward.

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Ingredients for the Zesty Lemon Meringue Pie Cannoli

Each ingredient in this recipe plays a role in balancing sweetness, tartness, and texture:

Cannoli Shells – Whether homemade or store-bought, these crunchy tubes provide the classic crispy contrast to the creamy filling.

Lemon Curd – This is the tangy heart of the filling. It brings that vibrant citrus flavor and velvety texture that gives the cannoli its “lemon meringue pie” identity.

Mascarpone Cheese – Adds richness and a creamy base to help mellow the lemon curd and hold shape inside the shells.

Heavy Cream – When whipped and folded in, it lightens the filling for that cloud-like feel.

Granulated Sugar – Used to stabilize the meringue and sweeten the syrup for that glossy finish.

Egg Whites – The backbone of your meringue, these whip into peaks and give the dessert its signature silky cap.

Fresh Lemons – Zest and juice both go into the filling and garnish, bringing brightness and aroma.

Powdered Sugar – For that final snowy dusting before serving.

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How To Make the Zesty Lemon Meringue Pie Cannoli

Step 1: Prepare the Cannoli Shells

If you’re using store-bought, skip ahead. For homemade, roll out the dough and wrap around cannoli molds. Fry until golden and bubbly, then cool completely before filling.

Step 2: Make the Lemon-Mascarpone Filling

In a bowl, combine lemon curd and mascarpone cheese until smooth. Whip the cream to soft peaks in a separate bowl, then gently fold into the lemon mixture. Refrigerate until slightly firm.

Step 3: Whip the Italian Meringue

Heat sugar and a splash of water to 240°F (soft-ball stage). Meanwhile, beat egg whites to soft peaks. Slowly stream in the hot syrup while beating continuously until glossy stiff peaks form.

Step 4: Fill and Swirl

Transfer the lemon filling into a piping bag and pipe it into each end of the cannoli shells. Follow with a swirl of meringue using a star tip. You can lightly torch the meringue if desired for a toasty finish.

Step 5: Final Touch

Dust with powdered sugar, garnish with lemon zest or slices, and serve immediately.

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How to Serve and Store Zesty Lemon Meringue Pie Cannoli

These cannoli are best served fresh, ideally within an hour of filling. That way, the shells stay crisp and the filling stays light and luscious. Serve them chilled or just slightly cool from the fridge, garnished with a light dusting of powdered sugar and a curl of lemon zest.

For storing, keep the filling and meringue separate from the shells if you’re prepping ahead. You can refrigerate the filling and meringue for up to 2 days. Fill the cannoli right before serving to avoid soggy shells. If you must store filled cannoli, place them in an airtight container in the fridge for no more than 6 hours.

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Frequently Asked Questions

What type of cannoli shells work best?

Both homemade and high-quality store-bought shells work great. If you’re short on time, store-bought shells are a crisp and convenient option.

Can I use cream cheese instead of mascarpone?

Yes, though the texture will be slightly tangier and denser. Mascarpone gives a silkier result, but cream cheese is a great backup.

Do I need a kitchen torch for the meringue?

Not necessarily. The meringue is fully safe to eat as-is. A torch just adds a caramelized finish, similar to lemon meringue pie.

How do I keep the cannoli shells from getting soggy?

Only fill the shells right before serving. You can also brush the inside with melted white chocolate to create a moisture barrier.

Can I make this recipe ahead of time?

Absolutely! Just prep all the components separately and assemble before serving. It actually makes for a stress-free party dessert.

Is this recipe freezer-friendly?

Not really. Freezing can change the texture of both the filling and the shells. Stick to refrigeration for best results.

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Want More Lemon Dessert Ideas?

If lemon is your love language, you’re in for a treat. The Zesty Lemon Meringue Pie Cannoli isn’t the only way to enjoy citrusy goodness on LadyPlate.

Craving another creamy citrus bake? Check out the Elegant Lemon Marbled Cheesecake Bars, where zesty swirls meet a soft, creamy base.

For a no-fuss treat, the No-Bake Mini Banana Cream Pies also pair wonderfully with a hint of lemon zest or a lemon cookie base.

Need a quick citrus cake? The 2-Ingredient Pineapple Cake gives tropical tang and can be easily adapted with lemon glaze for a brighter flavor.

And for a soft and comforting slice, don’t miss the Moist Apple Crumble Coffee Cake with a subtle lemon note to balance the spices.

All of these are great options for dessert boards, brunch spreads, or sunny afternoon indulgence.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you try torching the meringue? Did you tweak the filling? Leave a comment below. I’m always curious how others bring these flavors to life.

Looking for more recipe ideas? Follow my Pinterest board where I share fresh desserts and citrusy creations daily: LadyPlate Pinterest

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