Alright, picture this: my grandma’s kitchen, sun streaming through the curtains, and the unmistakable zing of fresh lemons filling the air. She wasn’t one for fussing over desserts, but her lemon meringue pie was legendary—tangy, fluffy, and just the right amount of sweet. I wanted to give that nostalgic flavor a fun twist, so I went ahead and turned it into these delightful little cannoli shells filled with creamy lemon curd and topped with fluffy meringue. The best part? You get all those classic flavors with a crispy, crunchy bite. Trust me, once you try these, your taste buds will be doing a happy dance!
Quick Facts
Yield: Serves 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
For the Cannoli Shells:
1 ½ cups all-purpose flour
2 tbsp granulated sugar
¼ tsp salt
3 tbsp unsalted butter, cold and cubed
1 large egg yolk
½ cup cold white wine or water
Vegetable oil, for frying
For the Lemon Filling:
¾ cup fresh lemon juice (about 4 lemons)
1 tbsp lemon zest
1 cup granulated sugar
3 large eggs
6 tbsp unsalted butter, cut into pieces
For the Meringue Topping:
3 large egg whites
½ cup granulated sugar
¼ tsp cream of tartar
1 tsp vanilla extract
How I Make It
Step 1:
Start with the cannoli shells by mixing the flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture looks like coarse crumbs. Add the egg yolk and cold wine (or water) and knead gently until the dough comes together. Wrap it in plastic and chill for at least 30 minutes—this makes rolling out so much easier.
Step 2:
While the dough chills, whisk together the lemon filling. Combine lemon juice, zest, sugar, and eggs in a heatproof bowl. Set it over simmering water (double boiler style), stirring constantly until thickened, about 8–10 minutes. Remove from heat and whisk in the butter piece by piece. Cover and chill the filling to thicken it further.
Step 3:
Roll the dough on a floured surface until very thin (about 1/8-inch thick). Cut into 4×4 inch squares. Wrap each square around a greased cannoli tube, sealing the edges with a little water or beaten egg white.
Step 4:
Heat vegetable oil in a deep pot to 350°F. Carefully fry the wrapped shells until golden brown, about 2–3 minutes per side. Drain on paper towels and let cool completely before gently sliding them off the tubes.
Step 5:
Make the meringue by beating egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until glossy and stiff peaks form. Beat in vanilla at the end.
Step 6:
Pipe or spoon the chilled lemon filling into the cooled cannoli shells, then top with a generous dollop or swirl of the meringue. For an extra touch, lightly toast the meringue with a kitchen torch until golden brown. Serve immediately and enjoy!
Variations & Tips
For a prettier shell, sprinkle a little powdered sugar over the finished cannoli.
If you don’t have cannoli tubes, tightly rolled foil cylinders work just as well.
To save time, you can prepare the lemon filling a day ahead—it actually tastes better after resting.
Use lemon extract in the meringue for an extra burst of citrus flavor.
If deep frying isn’t your thing, try baking the shells at 375°F for 8–10 minutes for a lighter version.
Leftover lemon curd can be a fantastic spread for toast or swirled into yogurt.
How I Like to Serve It
This dessert is perfect for spring brunches or garden parties when fresh citrus is in season. I love serving these alongside a cup of light tea or sparkling lemonade to keep that lemony vibe going. They also shine at summer cookouts when you want a handheld sweet treat that’s both refreshing and indulgent.
Notes
Store leftover shells airtight at room temperature to keep them crispy.
Assembling the cannoli right before serving prevents the shells from getting soggy.
Closing: This Lemon Meringue Pie Cannoli recipe always brings a sunny, bright finish to any meal—crispy, creamy, and made with a whole lot of love.
