By Lemon Meringue Pie Cannolis is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Lemon Meringue Pie Cannolis captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Lemon Meringue Pie Cannolis becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Cannoli Shells:
1 package (12 oz) cannoli shells (store-bought or homemade)
For the Lemon Meringue Filling:
1 cup lemon curd (store-bought or homemade)
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Meringue Topping:
2 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
For Garnish:
Lemon zest
Extra powdered sugar (for dusting)
PREPARATION STEPS
Prepare the Meringue Topping:
– Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
– In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
– Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
– Spoon the meringue onto the prepared baking sheet in small dollops or pipe it using a piping bag.
– Bake for 1 hour or until the meringues are dry and crisp. Allow to cool completely.
Prepare the Lemon Meringue Filling:
– In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
– Gently fold in the lemon curd until well combined.
Fill the Cannoli Shells:
– Using a piping bag fitted with a large round tip, pipe the lemon meringue filling into the cannoli shells. Fill each shell generously.
Add the Meringue Topping:
– Top each filled cannoli with a piece of meringue or place a few meringue dollops on top.
– Garnish with lemon zest and a light dusting of powdered sugar.
Serve:
– Serve immediately or refrigerate until ready to serve.
Prep Time:20 minutes
Cooking Time: 1 hour (for meringues)
Total Time: 1 hour 20 minutes
Kcal: 250 kcal (approx. per cannoli)
Servings: 12 cannoli
These Lemon Meringue Pie Cannolis combine the tangy sweetness of lemon meringue pie with the crisp, satisfying crunch of cannoli shells
They’re perfect for a special dessert or a unique treat for your guests!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
