Sunshine Lemon Meringue Pie Cannoli

Sunshine Lemon Meringue Pie Cannoli is a bright and refreshing twist on two classic desserts—Italian cannoli and lemon meringue pie. I love how the crispy shells are filled with a tangy lemon cream and topped with fluffy toasted meringue, giving each bite the perfect balance of sweet, tart, and crunchy. It’s like sunshine in dessert form, and it always stands out on the table.

Why You’ll Love This Recipe

I love this recipe because it’s creative, fun to make, and full of vibrant citrus flavor. The lemon filling is silky and bold, the meringue is light and fluffy, and the cannoli shells give it a satisfying crunch. It’s a playful mash-up that’s elegant enough for special occasions but simple enough for a weekend treat. These cannoli always feel special and taste even better than they look.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lemon cream filling:

• Lemon curd (homemade or store-bought)

• Mascarpone or cream cheese (softened)

• Powdered sugar

• Whipped cream or whipped topping

• Vanilla extract

For the meringue:

• Egg whites

• Granulated sugar

• Cream of tartar

• Vanilla extract

For assembly:

• Cannoli shells (store-bought or homemade)

• Optional: lemon zest, crushed graham crackers, or powdered sugar for garnish

Directions

1. I start by making the lemon cream: I beat the mascarpone with powdered sugar and vanilla, then fold in lemon curd and whipped cream until smooth and fluffy.

2. I chill the filling in the fridge for at least 30 minutes so it firms up and is easy to pipe.

3. I prepare the meringue by whipping egg whites with cream of tartar until foamy, then gradually adding sugar and beating until glossy stiff peaks form. I mix in vanilla last.

4. I pipe the chilled lemon filling into both ends of each cannoli shell.

5. I top each cannoli with a swirl of meringue, then lightly toast it with a kitchen torch until golden.

6. I garnish with a little lemon zest or crushed graham crackers if I want extra flair, and serve immediately.

Servings and timing

This recipe makes about 10–12 filled cannoli. It takes 25 minutes to prepare, plus 30 minutes of chilling time. If I make the lemon curd or cannoli shells from scratch, I add extra time.

Variations

• I sometimes dip the ends of the cannoli shells in white chocolate and crushed cookies before filling.

• For a tangier flavor, I add a touch of sour cream or Greek yogurt to the lemon filling.

• I’ve made mini versions using mini cannoli shells for parties or bite-sized treats.

• Instead of meringue, I top with a dusting of powdered sugar when I want to keep things simple.

Storage/Reheating

I store the filling and shells separately if I’m not serving them right away. Once filled, I enjoy them the same day so the shells stay crisp. The lemon filling can be stored in the fridge for up to 3 days. I toast the meringue just before serving for the freshest flavor and texture.

FAQs

Can I make these ahead of time?

Yes, I prep the filling and meringue ahead of time, but I wait to fill and toast the cannoli until just before serving so they stay crisp.

Can I use ricotta instead of mascarpone?

Yes, I’ve used strained ricotta for a more traditional cannoli feel. Just make sure it’s very smooth and thick.

Do I need a kitchen torch to toast the meringue?

A torch works best, but I’ve carefully broiled them for a few seconds to toast the tops. I just keep a close eye so they don’t burn.

What kind of lemon curd should I use?

I prefer homemade for the best flavor, but a good-quality store-bought curd works great and saves time.

Can I use pre-filled cannoli shells from the store?

I recommend filling them myself so they stay fresh and crisp. Pre-filled ones tend to get soggy quickly.

Conclusion

Sunshine Lemon Meringue Pie Cannoli is a fun, flavorful fusion dessert that brings the brightness of lemon meringue pie into the crisp, creamy world of cannoli. I love how elegant and refreshing they are—perfect for spring and summer entertaining or anytime I want to make something unexpected and delicious. These are sunshine in every bite.

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