If you love the vibrant tang of lemon meringue pie but want a fun twist, these Lemon Meringue Pie Cannolis are just what you need! They combine the classic flavors of lemon curd and fluffy meringue wrapped in a crispy shell, making them a delightful treat. I’ve honed this recipe through multiple batches, ensuring that the balance of flavors and textures is just right.

Why Make This Recipe

Unique Twist: These cannolis are a creative spin on traditional lemon meringue pie, making them perfect for gatherings and impressing guests.
Flavor Explosion: The bright, zesty lemon filling paired with sweet, airy meringue creates a burst of flavor that’s both refreshing and indulgent.
Make Ahead: You can prepare the shells and filling separately, making it easy to assemble just before serving.
Versatile Dessert: Perfect for picnics, potlucks, or holiday tables, they cater to all occasions.
Personally, I adore the nostalgia linked to lemon meringue pie, and bringing those flavors into a new format feels like a real celebration.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 12 cannoli
Difficulty Level: Medium
This recipe involves baking the cannoli shells and preparing a creamy lemon filling topped with homemade meringue.

My Experience Making This Recipe

While experimenting with this recipe, I initially struggled to achieve the perfect crispiness in the cannoli shells. After a few tries, I discovered that frying at the right temperature (around 375°F) ensures a quick golden-brown finish without greasiness. It was all about patience and timing!

How to Make Lemon Meringue Pie Cannolis

To create these delicious cannolis, you’ll first whip up a zesty lemon curd and then make a light meringue. The cannoli shells are made from dough that’s rolled, cut, and fried until crispy. Once cooled, each shell is filled with lemon curd and piped with fluffy meringue, which adds a beautiful topping that never fails to impress.

Expert Tips for Success

Cannoli Shells: Use a metal cannoli mold for shaping your shells, ensuring they’re uniform and crisp. Chill the dough before rolling to make it easier to handle.
Filling: For a richer lemon flavor, add a hint of lemon zest to your curd. Make sure to strain the filling to remove any lumps for a silky smooth texture.
Meringue: When making meringue, ensure your mixing bowl and beaters are completely clean and free of any grease to achieve maximum volume.
Temperature Control: Always fry the shells at the right temperature; too low, and they become oily; too high, and they burn.
Cooling Time: Let the shells cool completely before filling to keep them crispy.

How to Serve Lemon Meringue Pie Cannolis

Serve your cannolis on a platter sprinkled with powdered sugar for an elegant touch. Pair them with fresh berries or a scoop of vanilla ice cream for a delightful contrast. They are great for brunch or as a show-stopping dessert at dinner parties.

Storage and Reheating Guide

To store, keep the unfilled cannoli shells in an airtight container at room temperature for up to 3 days. The lemon filling can be stored in the refrigerator for up to a week. Assemble the cannolis just before serving to maintain their crispiness. Avoid freezing filled cannolis, as they can become soggy.

Recipe Variations

Gluten-Free: Substitute regular flour with gluten-free all-purpose flour for the cannoli shells.
Dairy-Free: Use coconut cream in place of butter in the lemon curd for a dairy-free option.
Flavor Twists: Experiment with lime or orange zest instead of lemon for a different citrus experience.
Chocolate Drizzle: Add a chocolate ganache drizzle on top of the meringue for a richer flavor combination.

Nutritional Highlights

These cannolis provide a delightful treat with a balance of sweetness and tartness. They are relatively low in saturated fat and can be enjoyed in moderation. However, they are best suited for special occasions as a treat rather than an everyday dessert.

Troubleshooting Common Issues

Shells Not Crisp: Ensure the frying oil is hot enough. A good test is to drop a small piece of dough into the oil; it should sizzle immediately.
Filling Too Runny: If the lemon curd is too runny, cook it a bit longer to thicken. It should coat the back of a spoon.
Meringue Falling Flat: Make sure the egg whites are at room temperature and whip them until they hold stiff peaks before folding in sugar.

Frequently Asked Questions

Can I make the cannoli shells ahead of time?
Yes, the shells can be prepared in advance and stored in an airtight container. Fry them just until golden and cool completely before storing.
What if I don’t have a cannoli mold?
If you don’t have a mold, you can roll the dough into tubes using aluminum foil shaped into cylinders.
For best results, how do I store leftover filled cannolis?
Filled cannolis should be enjoyed fresh, as the shells can become soggy if stored. However, you can store leftover lemon curd and meringue separately for a repeat treat.
Can I use store-bought shells?
Yes, if you’re short on time, you can use store-bought cannoli shells. Just prepare the lemon curd and meringue to fill them fresh!

Enjoy making these delightful Lemon Meringue Pie Cannolis! They are sure to become a favorite in your dessert repertoire.

Lemon Meringue Pie Cannolis