This post may contain affiliate links, which means I might earn a small commission (at no extra cost to you) if you decide to make a purchase through one of these links. I only recommend products I actually use or genuinely believe will bring value. Thanks for the support!
TAP HERE TO GET ACCESS TO YOUR DIGITAL AIR FRYER
A Refreshing Twist on a Classic Italian Dessert That’ll Steal the Show at Every Table
Discover how to make tangy lemon meringue pie cannolis with a crisp shell, luscious lemon curd, and fluffy toasted meringue. A viral-worthy dessert recipe that’s creamy, zesty, and unforgettable!
Why You’ll Fall in Love With These Lemon Meringue Pie Cannolis
If you’ve ever wished for the refreshing zing of lemon meringue pie to meet the crisp, creamy magic of a traditional cannoli—this is the dessert mash-up you’ve been waiting for. This lemon meringue pie cannolis recipe delivers bold citrus flavor, velvety lemon curd, and cloud-like meringue in every bite.
They’re elegant enough for special occasions, but simple enough to make any time you want to impress. Whether you’re hosting a summer brunch, planning a bridal shower, or just want something new to wow your family, these cannolis are it.
TAP HERE TO GET ACCESS TO YOUR DIGITAL AIR FRYER
Ingredients You’ll Need
For the Cannoli Shells (or use store-bought for a shortcut):
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 3 tablespoons cold butter, cut into small pieces
• 1 egg
• ½ cup white wine (or water)
• Oil for frying
For the Lemon Curd Filling:
• 4 egg yolks
• 1 cup granulated sugar
• ½ cup fresh lemon juice (about 3–4 lemons)
• 1 tablespoon lemon zest
• 6 tablespoons unsalted butter
• 1 tablespoon cornstarch (optional, for thicker curd)
For the Meringue:
• 3 egg whites
• ½ cup sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract
TAP HERE TO GET ACCESS TO YOUR DIGITAL AIR FRYER
Step-By-Step: How To Make Lemon Meringue Pie Cannolis
Step 1: Prepare the Cannoli Shells
If you’re making homemade cannoli shells, start here.
• In a large bowl, mix flour, sugar, cinnamon, and salt.
• Cut in the butter until crumbly.
• Stir in the egg and wine until dough forms.
• Knead into a smooth ball, wrap in plastic, and let rest for 30 minutes.
• Roll out thin, cut into circles, wrap around cannoli molds, and seal with a dab of egg white.
• Fry in oil (350°F) until golden, about 2–3 minutes.
• Cool completely before removing from molds.
Shortcut Tip: Use pre-made cannoli shells if you’re short on time—they work beautifully!
Step 2: Make the Tangy Lemon Curd
• In a saucepan, whisk together yolks, sugar, lemon juice, zest, and cornstarch.
• Cook on medium heat, stirring constantly, until it thickens (about 5–7 minutes).
• Remove from heat, stir in butter, and strain through a sieve for smoothness.
• Chill in the refrigerator for at least 1 hour.
Flavor Tip: The zest gives it that citrusy punch that defines this dessert. Don’t skip it!
Step 3: Whip the Perfect Meringue
• Beat egg whites and cream of tartar until soft peaks form.
• Slowly add sugar, one spoonful at a time, beating until glossy stiff peaks form.
• Fold in vanilla.
Pro Tip: For that toasted top, use a kitchen torch to lightly brown the meringue once assembled.
TAP HERE TO GET ACCESS TO YOUR DIGITAL AIR FRYER
Assembling the Cannolis
• Pipe the chilled lemon curd into both ends of each shell.
• Top with a generous swirl of meringue.
• Lightly torch the meringue until golden and toasty.
• Garnish with a sprinkle of lemon zest or crushed graham crackers.
Storage Tips
• Best served fresh to enjoy the crisp shell and silky filling.
• Store filled cannolis in the fridge for up to 2 days.
• Fill shells just before serving to prevent sogginess.
Why This Dessert Could Go Viral
It’s Instagram-Ready
The contrast of toasted meringue and bright yellow lemon curd is seriously photogenic. Add edible flowers or candied lemon slices for next-level presentation.
Unexpected Flavor Fusion
Combining the bold zing of lemon meringue pie with the indulgent crunch of Italian cannolis is the kind of creative twist that gets shared.
Perfect for Spring and Summer
Refreshing, light, and citrus-forward—these cannolis scream warm-weather celebrations, from backyard BBQs to weddings.
Let’s Talk Substitutions
• No time for homemade curd? Use high-quality store-bought lemon curd.
• No wine in the dough? Water or apple juice can work in a pinch.
• Want it dairy-free? Sub vegan butter and use aquafaba meringue.
Final Thoughts
This lemon meringue pie cannolis recipe is the perfect way to blend tradition with innovation. It’s a dessert that sparks curiosity, delivers on flavor, and leaves a lasting impression. Whether you’re making them for a party or just treating yourself to something special, these cannolis are sure to be a hit.
Ready to make your kitchen smell like sunshine and sweet dreams? Grab your lemons and let’s get whisking!