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Sunshine Lemon Meringue Pie Cannoli

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Sunshine Lemon Meringue Pie Cannoli is a bright and refreshing fusion of crisp cannoli shells, tangy lemon cream, and fluffy toasted meringue. This elegant dessert combines the best of lemon meringue pie and classic Italian cannoli for a treat that’s both stunning and delicious.

Ingredients

  • For the lemon cream filling:
  • 3/4 cup lemon curd (homemade or store-bought)
  • 8 oz mascarpone or cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 cup whipped cream or whipped topping
  • 1/2 teaspoon vanilla extract
  • For the meringue:
  • 2 large egg whites
  • 1/4 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • For assembly:
  • 10–12 cannoli shells (store-bought or homemade)
  • Optional: lemon zest, crushed graham crackers, powdered sugar for garnish

Instructions

  1. In a bowl, beat mascarpone with powdered sugar and vanilla until smooth. Fold in lemon curd and whipped cream until light and creamy. Chill for at least 30 minutes.
  2. In a clean bowl, whip egg whites with cream of tartar until foamy. Gradually add sugar and continue to beat until glossy, stiff peaks form. Add vanilla and beat briefly to combine.
  3. Pipe the chilled lemon filling into both ends of each cannoli shell.
  4. Top each cannoli with a swirl of meringue. Toast lightly with a kitchen torch until golden.
  5. Garnish with lemon zest, crushed graham crackers, or powdered sugar if desired. Serve immediately.

Notes

  • Chill the filling before piping for easier handling.
  • Dip cannoli shell ends in white chocolate and crushed cookies for extra texture.
  • Use strained ricotta as a substitute for mascarpone for a traditional twist.
  • Toast meringue just before serving for best results.
  • Store filling and shells separately if prepping ahead.

Nutrition

Find it online: https://cookedbymaya.com/sunshine-lemon-meringue-pie-cannoli/