Cannoli with Lemon Meringue

This lemon meringue pie cannoli recipe is a charming blend of Italian tradition and American zest. The crisp and delicate cannoli shells give way to a tangy lemon curd filling topped with a fluffy meringue, making it a wonderful choice for brunch, dessert, or a special snack. It takes just over an hour from start to finish and yields about ten to twelve servings of a refreshing and satisfying treat.

I first made these for a spring brunch party and was amazed at how quickly they disappeared. The combination of crispy shells with the tangy and sweet filling never fails to get compliments.

Ingredients

• All purpose flour: Essential for a sturdy but tender dough and easy to find
• Granulated sugar: For sweetness in both the dough and lemon filling pick fine sugar for even dissolving
• Salt: Enhances flavor and balances sweetness
• Cold unsalted butter: The key to flaky, tender shells make sure it is well chilled for best texture
• Ice water: Helps bring the dough together without warming the butter
• Vegetable oil: For frying choose a neutral oil with a high smoke point like canola or peanut oil
• Lemon juice, freshly squeezed: Provides bright acidity and freshness fresh juice always tastes better than bottled
• Egg yolks: Add richness to the lemon curd filling
• Unsalted butter in filling: Gives a silky finish to the lemon curd
• Lemon zest: Adds fragrant citrus oils for extra depth
• Egg whites: For the meringue topping
• Cream of tartar: Stabilizes and helps the meringue hold firm peaks

Instructions

Sift and Combine Dry Ingredients:

In a large bowl whisk together the flour granulated sugar and salt to distribute everything evenly

Cut in the Butter:

Add the cold small pieces of butter to the bowl Using a pastry blender or your fingers work the butter into the dry ingredients until the mixture resembles coarse crumbs with small pea sized butter bits This step is crucial for the flaky texture of the shells

Add Ice Water Gradually:

Slowly pour in the ice water one tablespoon at a time tossing gently with a fork after each addition until the dough just comes together Avoid adding too much water to keep the dough from becoming sticky

Chill the Dough:

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes so the gluten relaxes and butter firms up which helps with rolling out thin sheets

Prepare the Lemon Curd:

In a saucepan whisk together the sugar fresh lemon juice and egg yolks Cook this mixture over medium heat while stirring constantly until the mixture thickens enough to coat the back of a spoon Remove from heat immediately to prevent curdling

Finish the Lemon Curd:

Stir in the butter pieces and lemon zest until fully incorporated and smooth Let the lemon curd cool completely before filling the shells

Beat the Meringue:

In a clean mixing bowl whisk the egg whites with cream of tartar until foamy Gradually add sugar in small increments while continuing to beat until you reach firm glossy peaks This will top the cannoli with a light and airy finish

Roll Out and Shape the Dough:

Lightly flour your work surface Roll the chilled dough out to a thin sheet about 1/8 inch thick Cut out circles using a cookie cutter or rim of a glass Wrap each circle carefully around a cannoli tube or metal cylinder

Seal the Edges:

Brush a little egg white along the edge of each dough circle to act as glue Press gently to seal taking care not to tear the dough

Heat the Oil and Fry the Shells:

Heat vegetable oil in a deep pot or fryer to about 350 degrees Fahrenheit (175 degrees Celsius) Carefully lower the cannoli tubes into the hot oil and fry until golden brown and crispy about 2 to 3 minutes Remove with tongs and drain on paper towels Let them cool fully before removing the tubes

Fill and Top the Cannoli:

Once the shells are cool pipe the lemon curd filling into each one Top with a spoonful of meringue or pipe it decoratively to finish Serve immediately to enjoy the contrast between crisp shell and soft filling

One of my favorite parts of this recipe is the lemon curd It is such a lovely balance of tart and sweet and adds a burst of sunshine flavor that feels like spring in every bite I also remember the delight on my kids faces the first time I made these declaring them the best treat ever That moment made every bit of effort totally worth it.

Storage Tips

Store unfilled cannoli shells in an airtight container at room temperature for up to two days to keep them crisp If you have leftover lemon curd or meringue refrigerate separately for up to three days Fill the cannoli shells just before serving to prevent sogginess.

Ingredient Substitutions

You can use coconut oil instead of butter in the dough for a slight tropical note but it may alter the texture If fresh lemons arent available bottled lemon juice can be used but fresh is much better for flavor Aquafaba chickpea water works as a vegan substitute for egg whites when making the meringue although the texture will differ slightly.

Serving Suggestions

These cannoli are stunning plated with a dusting of powdered sugar and a sprig of fresh mint Pair with fresh berries or a dollop of whipped cream for an extra special presentation They also work wonderfully as part of a brunch buffet or alongside coffee for a delightful mid morning treat.

These lemon meringue pie cannoli are a bright elegant dessert that pairs crisp shells with tangy curd and airy meringue. Serve them fresh to enjoy the best contrast of textures.

Common Questions About Recipes

→ How do I achieve crispy cannoli shells?

Ensure the dough is well chilled before frying and maintain the oil temperature around 350°F to get crisp, golden shells.

→ What is the best way to make lemon curd smooth?

Cook sugar, lemon juice, and egg yolks over medium heat while stirring constantly until thickened, then add butter and zest off heat.

→ How should meringue be prepared for topping?

Beat egg whites with cream of tartar until foamy, gradually add sugar, and continue beating until stiff peaks form.

→ Can the cannoli shells be made ahead of time?

Yes, shells can be fried and stored in an airtight container to maintain crispness until ready to fill.

→ What is the recommended serving size?

The recipe yields 10-12 servings, ideal for sharing during brunch or dessert occasions.