Lemon Meringue Pie Cannoli

I first made these Lemon Meringue Pie Cannoli on a sunny weekend when I wanted something bright, nostalgic, and a little showy for guests — think lemon curd meets Italian crunch. This mashup turns two classic desserts into a single bite: tangy lemon-ricotta filling piped into crisp cannoli shells, topped with a torch‑kissed meringue. If you like quick party desserts that look impressive, this one hits the mark. For other dessert mashups I love when I’m short on time, check out this Cinnamon Roll Apple Pie for more inspiration.

Why you’ll love this dish

This recipe gives you the best of both worlds: the zippy citrus flavor of lemon meringue pie and the crunchy, hand-held appeal of cannoli. It’s perfect for spring brunches, bridal showers, or anytime you want a dessert that’s memorable but assembly-friendly. The components are mostly no-bake (except the quick meringue torch), so it’s faster than making both desserts separately.

“Bright, creamy, and a little showy — my guests thought I bought these from a bakery.” — a quick note from a dinner party I hosted

Reasons this recipe stands out:

• Fast assembly: No pastry shells to roll or lemon curd to simmer for ages.
• Make-ahead friendly components: Ricotta lemon filling can be mixed several hours ahead.
• Visually impressive: Torch-browned meringue makes each cannoli feel special.

I also like pairing mashups with comforting classics; if you’re in the mood for another crowd-pleasing hybrid, try this other take on cinnamon desserts like Cinnamon Roll Apple Pie.

The cooking process explained

This is a short, three-part workflow so you know what to expect: (1) make the lemon-ricotta filling, (2) whip and fold in cream, (3) fill shells and finish with a quick meringue blow‑torch or broil. Expect about 20–30 minutes active time, plus chilling if you want a firmer filling.

High-level steps:

1. Combine ricotta, powdered sugar, lemon juice, and zest until silky.
2. Whip heavy cream to stiff peaks and fold into the ricotta for lightness.
3. Pipe into shells, top with freshly made meringue, and brown quickly.

Before you start: have a piping bag (or zip-top bag with a corner snipped) and a kitchen torch ready, or preheat your broiler for seconds-long browning.

What you’ll need

• 1 package cannoli shells (store-bought)
• 1 cup ricotta cheese (whole-milk ricotta gives best texture)
• 1 cup powdered sugar (confectioners’ sugar)
• 1/2 cup heavy cream
• 1/4 cup lemon juice (freshly squeezed preferred)
• Zest of 1 lemon
• 2 egg whites (see safety notes below)
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• Pinch of salt

Substitution notes:

• Ricotta: For a silkier filling, drain ricotta in a fine mesh strainer or cheesecloth for 30–60 minutes. You can substitute half mascarpone for extra richness.
• Lemon: Bottled juice works in a pinch but fresh lemon zest is important for aroma.
• Egg whites: Use pasteurized egg whites if you’re serving kids, pregnant guests, or anyone with a weakened immune system.

For another lemon-forward creamy dessert that uses similar pantry staples, see Creamy Lemon Lush.

Directions to follow

1. Make the lemon ricotta: In a mixing bowl, combine 1 cup ricotta cheese, 1 cup powdered sugar, 1/4 cup lemon juice, and the zest of 1 lemon. Beat or whisk until smooth and fully combined. Taste and adjust lemon or sugar if needed.
2. Whip the cream: In a separate chilled bowl, whip 1/2 cup heavy cream until stiff peaks form. Use cold cream and a cold bowl for best results.
3. Fold together: Gently fold the whipped cream into the ricotta mixture with a spatula, keeping as much air in the mixture as possible so the filling stays light.
4. Fill shells: Transfer filling to a piping bag or a zip-top bag with the corner snipped. Pipe the lemon-ricotta into the cannoli shells, filling from each open end toward the center.
5. Make the meringue: In a clean, dry bowl, beat 2 egg whites with 1/4 teaspoon cream of tartar and a pinch of salt until soft peaks form. Gradually add 1/4 cup granulated sugar while continuing to beat until stiff, glossy peaks form and the sugar is dissolved.
6. Top with meringue: Pipe or spoon a swirl of meringue onto each filled cannoli so the meringue covers each end.
7. Brown the meringue: Use a kitchen torch to lightly brown the meringue. Alternatively, place cannoli on a baking sheet and broil for 3–6 seconds, watching closely so they don’t burn.
8. Serve immediately: Meringue is best fresh; serve right away for maximum contrast between crisp shell and creamy filling.

Quick timing tip: Whip cream and meringue with chilled bowls and beaters for faster, more stable peaks.

Best ways to enjoy it

• Plating: Arrange 6–8 cannoli on a long platter with a few candied lemon slices or edible flowers for a pretty presentation.
• Pairings: Serve with light black tea, a citrusy Prosecco, or a cold brew coffee to balance sweetness.
• Serving size: Two cannoli per person is a reasonable portion for dessert after a multi-course meal.

For a brunch spread, these pair nicely with fresh fruit and lighter pastries to keep the table balanced.

How to store & freeze

Short-term storage:

• Filled cannoli are best eaten immediately. If you must store, place them in a covered container in the fridge for up to 6 hours. The shells will soften as they absorb moisture.
• Meringue-topped cannoli should be refrigerated if not eaten right away, but expect a slight loss of crispness.

Make-ahead strategy:

• Make the lemon-ricotta filling up to 24 hours ahead and store in an airtight container in the fridge.
• Prepare the meringue and cannoli shells just before serving for best texture.

Freezing:

• Avoid freezing filled cannoli. If you want to freeze components, freeze shells separately (keeps crisp) and thaw at room temperature. The ricotta filling can be frozen in a sealed container for up to one month; thaw in the fridge and re-whip briefly before serving.

Food safety:

• Because the meringue uses raw egg whites, use pasteurized egg whites if serving children, pregnant people, elderly, or immunocompromised guests. Alternatively, you can make a hot (Swiss or Italian) meringue to pasteurize the whites.

Tricks for success

• Drain your ricotta: Spoon ricotta into cheesecloth over a bowl for 30 minutes to remove excess whey and avoid a watery filling.
• Stabilize the whipped cream: Chill bowl and beaters for 10–15 minutes. A small amount of powdered sugar also helps stabilize the cream.
• Avoid soggy shells: Fill cannoli right before serving. If you must assemble early, only fill half the shells and finish the rest just before guests arrive.
• Torch technique: Keep the torch moving and hold it at a 45° angle, about 3–4 inches away. Quick passes will brown without melting the meringue center.
• Meringue sheen test: Rub a little meringue between two fingers; if you feel gritty sugar, beat a bit longer until smooth and glossy.

Creative twists

• Berry-Lemon Cannoli: Fold a few tablespoons of raspberry or blueberry compote into the ricotta for a fruit swirl.
• Coconut crust: Dip shell ends in melted white chocolate, then into toasted coconut before filling.
• Dairy-free option: Use coconut cream whipped to stiff peaks and dairy-free ricotta alternatives for a vegan-friendly version, but omit raw egg whites; top with a toasted aquafaba meringue instead.
• Toasted almond: Mix in 2 tablespoons finely chopped toasted almonds for crunch in the filling.

Helpful answers

Q: Can I make the meringue without raw egg whites?
A: Yes—use pasteurized egg whites, make an Italian meringue (heat sugar syrup to 240°F before pouring into whipped whites), or use aquafaba (chickpea brine) whipped with sugar for a vegan option.

Q: Will the cannoli shells go soggy?
A: Yes, if filled too far in advance. Fill them just before serving. Shells stored separately in airtight containers will stay crisp for weeks.

Q: Is the torch necessary?
A: A torch gives the best control and presentation. You can broil for a few seconds, but watch closely to avoid burning. Alternatively, serve the meringue untoasted for a soft finish.

Q: How long does this take to prepare?
A: Active prep is about 20–30 minutes. If you chill the filling ahead, total time is shorter at serving time.

Conclusion

If you want a playful, crowd-pleasing dessert that’s easier than making both a pie and cannoli from scratch, this Lemon Meringue Pie Cannoli recipe is a winner. For another take on the same idea and extra inspiration, check out this detailed write-up: Lemon Meringue Pie Cannoli – A Fun Twist on 2 Classic Desserts.

Lemon Meringue Pie Cannoli

A delightful mashup of tangy lemon-ricotta filling and crisp cannoli shells topped with torch-kissed meringue, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Italian

Calories: 220

Ingredients Method Notes

Ingredients

  

For the filling

• 1 cup whole-milk ricotta cheese Gives best texture; can be drained in cheesecloth for a silkier filling.
• 1 cup powdered sugar Also known as confectioners' sugar.
• 1/4 cup lemon juice Freshly squeezed preferred.
• Zest of 1 lemon Important for aroma.

For the meringue

• 2 large egg whites Use pasteurized if serving kids or pregnant women.
• 1/4 teaspoon cream of tartar Helps stabilize the meringue.
• 1/4 cup granulated sugar
• Pinch of salt

Additional ingredients

• 1 package cannoli shells Store-bought.
• 1/2 cup heavy cream Whipped to stiff peaks.

Method

 

Preparation of Filling

1. Combine ricotta cheese, powdered sugar, lemon juice, and lemon zest in a mixing bowl and beat until smooth.
2. Taste and adjust lemon or sugar if needed.

Whipping Cream

1. In a separate chilled bowl, whip heavy cream until stiff peaks form.

Folding and Assembling

1. Gently fold the whipped cream into the ricotta mixture with a spatula.
2. Pipe the lemon-ricotta filling into the cannoli shells from each open end.

Making and Applying Meringue

1. In a clean, dry bowl, beat egg whites with cream of tartar and a pinch of salt until soft peaks form.
2. Gradually add granulated sugar while beating until stiff, glossy peaks form.
3. Pipe or spoon the meringue onto each filled cannoli.
4. Use a kitchen torch to lightly brown the meringue or broil for 3–6 seconds.

Serving

1. Serve immediately for the best texture contrast between the crisp shell and creamy filling.

Notes

Filled cannoli are best eaten immediately. If stored, they can be placed in a covered container in the fridge for up to 6 hours. For best results, the lemon-ricotta filling can be made ahead and refrigerated for up to 24 hours.