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Close-up of three lemon meringue pie cannoli dusted with powdered sugar and topped with fresh lemon slices.
Linda

Lemon Meringue Pie Cannoli

A delightful fusion dessert that combines the zesty brightness of lemon meringue pie with the crisp, creamy texture of classic Italian cannoli.
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Prep Time 25 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Italian-American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup mascarpone cheese softened
  • 1/2 cup heavy whipping cream cold
  • 1/2 cup lemon curd homemade or store-bought
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
Shells
  • 12 cannoli shells store-bought or homemade
  • powdered sugar for dusting
  • 1 lemon sliced, for garnish

Equipment

  • Piping Bag
  • Mixing Bowl
  • Cannoli Tubes (optional)

Method
 

  1. In a large mixing bowl, whip the mascarpone cheese until smooth.
  2. In a separate bowl, beat the heavy cream until soft peaks form.
  3. Gently fold the whipped cream into the mascarpone, then add lemon curd, powdered sugar, and vanilla extract.
  4. Chill the filling for at least 30 minutes to firm up.
  5. Transfer the filling to a piping bag and carefully pipe into each cannoli shell.
  6. Dust with powdered sugar and garnish with a slice of lemon if desired. Serve immediately.

Notes

Make sure the cannoli shells are completely cool before filling to avoid melting the mascarpone cream.