Description

A citrusy twist on an Italian classic, these Zesty Lemon Meringue Pie Cannoli feature crisp cannoli shells filled with lemon curd, mascarpone, and whipped cream, topped with silky Italian meringue. They’re bright, creamy, and absolutely indulgent—perfect for spring or summer desserts.

Ingredients

12 cannoli shells

1 cup lemon curd

1 cup mascarpone cheese

3/4 cup heavy cream

1/2 cup granulated sugar

2 egg whites

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/4 cup powdered sugar (for dusting)

Instructions

1. Prepare the cannoli shells: If homemade, wrap dough around cannoli molds and fry until golden and bubbly. Cool completely.

2. Make the lemon filling: Whisk together lemon curd and mascarpone until smooth. In a separate bowl, whip heavy cream to soft peaks. Fold into the lemon mixture and refrigerate to set.

3. Make Italian meringue: Heat granulated sugar with a splash of water to 240°F. Meanwhile, whip egg whites to soft peaks. Slowly drizzle in the hot syrup while beating until glossy stiff peaks form.

4. Fill the cannoli: Transfer lemon filling to a piping bag and pipe into each end of the shells.

5. Top with meringue: Pipe a swirl of meringue over each side using a star tip. Torch lightly if desired.

6. Garnish and serve: Dust with powdered sugar and sprinkle lemon zest or garnish with a lemon slice.

Notes

For ultra-crisp shells, avoid filling until right before serving.

Add a thin layer of melted white chocolate inside the shells to prevent sogginess if prepping a bit earlier.

Don’t over-whip the cream—soft peaks help keep the filling airy and smooth.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: Italian-American

Nutrition

Serving Size: 1 cannoli
Calories: 265
Sugar: 17g
Sodium: 85mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 0g
Protein: 4g
Cholesterol: 40mg

Keywords: lemon meringue, cannoli, summer dessert, mascarpone, Italian dessert