Lemon Meringue Pie Cannoli a Slice of Sunshine in Every Bite

Lemon Meringue Pie Cannoli A Taste of Italy Sunshine

By Sally ThompsonSeptember 25, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a lemon meringue pie cannoli ? Honestly, who wouldn't? This mad creation takes the best of both worlds. We are talking about tangy lemon and sweet toasted meringue all snuggled up in a crispy cannoli shell.

Brief Overview

This dessert fusion is a proper mashup. Its origin: My bonkers brain! This recipe is medium difficult. It takes about two hours start to finish. This easy cannoli recipe makes around 12.

Main Benefits

This meringue topped cannoli is a taste sensation! The lemon curd offers a zingy vitamin C boost. Serve these at your next posh picnic. This Italian dessert fusion is pure joy.

Let's Talk Ingredients

Right, so you wanna make these homemade cannoli shells and all. Let's see what bits and bobs you need. First, there’s flour, sugar, and cinnamon for the dough.

Butter and Marsala wine add richness. Then, you’ll need eggs, lemons, and more sugar for that amazing lemon curd cannoli recipe .

Finally, egg whites and sugar for the toasted meringue recipe on top. I would be trying to make these at home without the fried cannoli recipe part, but they will not be as good in the oven or using an Air Fryer.

Making the Magic Happen

First, we will knock up the cannoli dough and chill it. This is key! It stops them from being tough.

Next, roll it thin and wrap it around your cannoli forms. I use metal ones. Heat up your oil about 350° F ( 175° C) and fry them till golden.

Drain and cool the shells, and think of cannoli filling ideas . Now, for the lemon dessert recipes , whisk together those lemon curd ingredients.

Cook it until it thickens. Whip up your meringue. Then, fill the shells with lemon curd, top with meringue, and toast it to perfection.

Serve immediately. Oh my gosh, they're amazing.

Top Tips and Variations

Got a few tricks up my sleeve! For the cannoli variations , chill that dough, don't overcrowd the fryer. Cool the lemon curd completely.

I tried making a batch once and the meringue wept. Now I make it last minute. Store any unfilled shells in an airtight container.

I want to try adding almond extract next time. Maybe you use store-bought shells. You could even use gluten-free flour.

These are all easy cannoli recipe changes.

Ingredients & Equipment

Right, so you wanna nail this lemon meringue pie cannoli , yeah? It's easier than it sounds, promise. But first, let's sort out what you'll need.

Honestly, grabbing quality ingredients makes all the difference, especially for that tangy lemon curd cannoli recipe filling.

Main Ingredients

For the Cannoli Dough:

All-purpose flour: 1 ½ cups (192g) . Plain flour is fine. Just don't use self raising!
Granulated sugar: 2 tablespoons (25g) . Adds a touch of sweetness.
Ground cinnamon: ½ teaspoon . For that hint of warmth.
Salt: ¼ teaspoon . Balances the sweet.
Cold unsalted butter: 3 tablespoons (42g) , cubed. It needs to be proper cold.
Marsala wine: ⅓ cup (80ml) . Adds that classic Italian flavour, but dry white wine works too.
Large egg white: 1 , lightly beaten. For sealing the shells.
Vegetable oil: For frying. Needs to have a neutral flavour.

For the Lemon Curd Filling:

Large egg yolks: 6 . The richer the colour, the better the curd!
Granulated sugar: ¾ cup (150g) . Don't skimp!
Fresh lemon juice: ½ cup (120ml) . Fresh is essential ! About 4-5 lemons.
Unsalted butter: ½ cup (113g) , cubed. Again, needs to be good quality.
Lemon zest: 1 teaspoon . Loads of flavour right here.
Pinch of salt. Yep, even in lemon curd.

For the Meringue Topping:

Large egg whites: 4 . Room temperature is best.
Granulated sugar: ¾ cup (150g) . Gotta be proper fine.
Cream of tartar: ¼ teaspoon . Helps stabilize the meringue.
Pinch of salt. Another tiny flavour enhancer.

Seasoning Notes

Okay, so cinnamon in the dough is a must. It gives it that little something. The lemon zest in the curd is vital.

Don't even think about skipping it! A toasted meringue recipe is crucial. Essential spice combinations? Think warm spice with zesty lemon.

You could try a tiny bit of nutmeg in the lemon curd.

Equipment Needed

Cannoli forms: Metal or wooden. You need these!
Deep fry thermometer. Keeps the oil at the right temperature.
Deep saucepan or fryer. For frying those homemade cannoli shells .
Mixing bowls. Obvious, right?
Whisk. Can't beat a good whisk.
Pastry bag. Makes filling way easier.
Kitchen torch. For browning the meringue. A grill will work in a pinch.

Honestly, you don't need anything super fancy. Just the basics! Now, about this Italian dessert fusion ...

Lemon Meringue Pie Cannoli: Sunshine on a Plate

Right, listen up, you lot! Ever fancied a right proper dessert mashup? I'm talking lemon meringue pie cannoli . Yeah, you heard me right.

It's like Italy and your nan's kitchen had a baby. A delicious, crispy, tangy baby. Honestly, it's a bit of a faff, but trust me, it’s worth every minute.

This Italian dessert fusion is a total game changer! Now, let's get down to brass tacks!

Prep Like a Pro

Right, first things first, mise en place, as they say in fancy restaurants. Get your flour, sugar, lemon, and all the bits and bobs lined up.

Next, a bit of planning saves a lot of time. Chill the butter. Measure everything out before you start. Trust me, you’ll thank me later.

And remember, no licking the spoon when raw eggs are involved, yeah?

Fry Up a Treat: step-by-step

Cannoli Dough: Mix the flour, sugar, cinnamon, and salt. Rub in the cold butter. Add the Marsala (or dry white wine). Knead the dough. Chill for 1 hour .
Roll it Out: Roll the dough thin. Cut out circles. Wrap them around those cannoli forms.
Fry Time! Heat that oil to 350° F ( 175° C) . Fry until golden brown about 2- 3 minutes per side. Drain on kitchen paper. Slide off the forms carefully.
Lemon Curd Magic: Whisk yolks, sugar, lemon juice, and zest in a pan. Cook until it thickens. Stir in butter until smooth. Cool completely, mind you! store-bought lemon curd cannoli recipe is a valid option if you have one.
Meringue Time: Whisk egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar. Beat until stiff and glossy.

Assembling and Serving

Fill the Shells: Once cooled, spoon the lemon curd into a piping bag, and fill the cannoli shells.
Top It: Spoon or pipe the meringue on top.
Toast Away! Use a kitchen torch to lightly brown the meringue. Serve right away.

Tips and Tricks

Don’t overcrowd the fryer, or you’ll end up with a greasy nightmare. Chilling that dough is essential . And make the meringue right before serving, or it’ll weep like a sad puppy.

Use store-bought homemade cannoli shells to save some time!

Honestly, this meringue topped cannoli recipe is a bit of a mission, but it's proper showstopper. Makes about 12, so plenty to share… or not! Enjoy, you cheeky devils!

Recipe Notes for Your Lemon Meringue Pie Cannoli Masterpiece

Right, let's get down to the nitty gritty. These Lemon Meringue Pie Cannoli are a bit of a showstopper. Honestly, they are worth every bit of effort.

These notes will make sure you knock 'em out of the park!

Plating Like a Pro: Serving Suggestions

Presentation is key, innit? For a fancy touch, dust your Meringue topped cannoli with icing sugar. A few bits of lemon zest look smashing too.

Serve them up with a dollop of vanilla ice cream if you are feeling extra. And for the grown ups? A glass of Prosecco is perfect with these sweet treats.

The lemon curd cannoli recipe calls for a bit of pizzazz!

Storing Your Creations: Top Tips

If you are not scoffing these straight away, listen up. The Homemade cannoli shells stay crispy best when stored separately.

Keep them in an airtight container at room temperature. The lemon curd? Bung that in the fridge in a sealed container.

Assemble just before serving, yeah? I wouldn't recommend freezing these. The meringue will go a bit sad.

Tweak It: Variations on a Theme

Fancy a change? For a gluten-free version, try a gluten-free flour blend for the Fried cannoli recipe . Or, if you are feeling adventurous, a dash of almond extract in the dough is lush.

For a seasonal twist, try a different fruit curd filling.

Know Your Nosh: Nutrition Basics

Okay, so these Lemon dessert recipes are a treat, not a health food. Each Cannoli variations clocks in around 350 calories.

It is packed with sugar and fat. But hey, a little indulgence never hurt anyone, right? These Italian dessert fusion are good for the soul.

So there you have it. Your guide to creating the perfect Easy cannoli recipe . Go on, give it a go. You will be amazed at what you can create. Good luck.

Frequently Asked Questions

Help! My cannoli shells are soggy. What did I do wrong?

Soggy cannoli shells are a right pain! First, make sure you're frying them at the correct temperature (around 350°F/175°C). Too low, and they'll absorb oil like a sponge. Secondly, ensure your lemon curd is completely cool before filling the shells. Warm filling will soften them up in no time.

Lastly, fill them right before serving; the longer they sit, the soggier they'll get. You could even store your lemon meringue pie cannoli shells with a small amount of silica gel to keep them nice and dry.

Can I make the lemon curd or cannoli shells ahead of time?

Absolutely, you can get a head start! The lemon curd can be made up to 2-3 days in advance and stored in an airtight container in the fridge. The cannoli shells, once fried and cooled, can be stored in an airtight container at room temperature for up to 2 days.

However, fresh is always best, so I'd recommend making them the day you plan to assemble your lemon meringue pie cannoli.

My meringue keeps weeping! How can I stop this from happening?

Weeping meringue is a common issue, even Mary Berry gets it sometimes! Make sure your mixing bowl and whisk are squeaky clean any grease will prevent the egg whites from whipping properly. Also, be sure to add the sugar gradually, and beat the meringue until it forms stiff, glossy peaks.

Finally, the humidity of the air affects meringue. On a very humid day, try to work quickly and ensure the meringue is toasted immediately after applying it to the cannoli.

Is there a good substitute for Marsala wine in the cannoli dough? I can't find any.

No worries, plenty of options! Dry white wine works perfectly well as a substitute for Marsala in the cannoli dough. Alternatively, if you don't have any wine on hand, you can use a tablespoon of white vinegar mixed with water. The acidity helps to relax the gluten in the dough, resulting in a more tender shell.

That way your lemon meringue pie cannoli will still be perfect!

Can I bake the cannoli shells instead of frying them?

While traditionally cannoli shells are fried, you can bake them for a slightly healthier option. Wrap the dough around your cannoli forms as usual, and bake them at 375°F (190°C) for about 12-15 minutes, or until golden brown and crispy.

Keep in mind that baked shells won't be quite as crisp as fried ones, but it's a decent compromise if you're watching your waistline. You could even spray them lightly with oil before baking to help them crisp up. Either way, the lemon meringue pie cannoli will still be amazing.

What's the best way to toast the meringue on these lemon meringue pie cannoli?

A kitchen torch gives you the most control and that lovely, slightly charred flavour, just like you'd find at a proper seaside treat shop! If you don't have one, you can broil the assembled cannoli in the oven for a very short time keep a very close eye on them, as they can burn quickly.

Alternatively, you can put a spoon in hot water and carefully use it to heat the meringue, it will give a similar effect.