Sunshine Lemon Meringue Pie Cannoli
Oh, I can’t tell you how excited I am to share this bright, zesty twist on two classic favorites. Imagine the tangy sunshine of lemon meringue pie wrapped up in a crispy, crunchy cannoli shell—pure magic! If you love desserts that make your taste buds sit up and take notice, this one’s going to be your new go-to showstopper. Plus, it’s way easier to make than you might think. The creamy lemon filling has just the right balance of tart and sweet, while that fluffy meringue topping adds a cloud-like finish. Ready to conjure up a little sunshine in your kitchen? Let’s dive in!
Quick Facts
- Yield: Serves 8
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 8 cannoli shells (store-bought or homemade)
- 1 cup lemon curd (homemade or store-bought)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 3 large egg whites (room temperature)
- ½ cup granulated sugar
- ¼ tsp cream of tartar
How I Make It
Step 1:
Start by whipping the heavy cream with powdered sugar and vanilla extract until soft peaks form—this gives you a light, luscious stabilizer for the filling. Fold this gently into the lemon curd until it’s smooth and creamy. This combo is the heart of your lemon meringue pie filling, silky with a little zing!
Step 2:
Next, make the meringue. In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until you have a glossy, stiff meringue that holds its shape. This is the airy cloud that makes the dessert pop.
Step 3:
Now for assembly! Carefully pipe or spoon the lemon curd and cream mixture inside each cannoli shell until it’s about two-thirds full. The shells should be crisp and golden, providing that perfect contrast.
Step 4:
Top each filled cannoli with a generous dollop of meringue. For extra flair, use a kitchen torch to lightly brown the meringue until it’s golden and toasty. This step adds warmth and a toasty aroma that’s irresistible.
Step 5:
If you don’t have a torch, a quick broil in the oven works too—just keep a close eye so it doesn’t burn.
Step 6:
Serve immediately for maximum crunch and that fresh lemon-meringue zing. If you need to hold them a little, keep them in the fridge but add the meringue topping just before serving.
Variations & Tips
- Swap lemon curd for lime or orange curd for a refreshing twist.
- Add a sprinkle of finely chopped pistachios for crunch and color.
- If you don’t have fresh egg whites, pasteurized egg whites work fine for the meringue.
- For a little boozy kick, stir in a teaspoon of limoncello into the lemon cream.
- Make your own cannoli shells using store-bought dough and a cannoli form for a fresh-from-scratch feel.
- Keep the meringue stiff but not dry—over-whipping can cause it to break apart.
How I Like to Serve It
These gorgeous Sunshine Lemon Meringue Pie Cannoli are perfect for spring brunches or summer garden parties when you want something fresh and fancy but fuss-free. They’re also a sunny contrast to rich chocolate desserts at holiday gatherings, bringing brightness to every plate. Serve chilled and watch your guests light up with the first zesty bite!
Notes
- Store assembled cannoli without meringue in the fridge for up to 2 days to keep shells crisp.
- Reheat lightly with a kitchen torch or broiler just before serving to revive that toasted meringue magic.
Closing: This recipe always works because it marries texture and flavor perfectly—crisp shells, creamy lemon filling, and fluffy meringue create a triple-threat dessert that never disappoints.