Zesty Lemon‑Cream Cannolis with Meringue

I’ve crafted a delightful twist on a classic Italian treat—crispy cannoli shells filled with a tangy lemon‑cream and topped with airy meringue. These Zesty Lemon‑Cream Cannolis are bright, refreshing, and irresistibly fun to eat, perfect for special occasions or anytime I want to treat myself.

Why You’ll Love This Recipe

I love how these cannolis balance crisp textures and creamy fillings with a burst of lemon. The meringue adds elegance and sweetness without overwhelming the zesty cream. They’re surprisingly simple to assemble, yet impressive to serve. Guests always ask for seconds!

ingredients

Cannoli shells:

• 8 pre‑made cannoli shells

Lemon‑cream filling:

• 1 cup mascarpone cheese

• ½ cup cream cheese, softened

• ½ cup powdered sugar

• Zest of 2 lemons

• 2 Tbsp fresh lemon juice

Meringue topping:

• 2 large egg whites, at room temperature

• ¼ cup granulated sugar

• Pinch of cream of tartar

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

directions

1. In a mixing bowl, I whip together mascarpone, cream cheese, powdered sugar, lemon zest, and lemon juice until silky smooth.

2. In another bowl, I beat the egg whites with cream of tartar until soft peaks form. Then I slowly add sugar and continue beating until glossy, stiff peaks form.

3. I transfer the lemon‑cream to a piping bag fitted with a star tip. I fill each cannoli shell evenly.

4. I spoon or pipe a generous cloud of meringue onto each filled shell.

5. Optional: I use a kitchen torch to lightly toast the meringue until just golden—adding a beautiful caramelized flavor.

6. I serve them immediately, or chill briefly to let flavors meld.

Servings and timing

• Makes: 8 cannolis

• Prep time: 20 minutes

• Assembly time: 15 minutes

• Total time: 35 minutes

Variations

• I can swap lemon for lime zest and juice for a lime‑cream version.

• I sometimes swirl in a teaspoon of limoncello into the cream for an adult twist.

• For a chocolatey option, I dip cannoli shell edges in melted dark chocolate before filling.

• I can fold in finely chopped fresh berries—like raspberries—to the cream for added texture and color.

storage/reheating

I store leftover filled cannolis tightly covered in the refrigerator for up to 1 day—they stay crisp if served soon after filling. I avoid making more than I’ll eat, since the shell softens over time. Meringue‑topped cannolis are best consumed fresh; I don’t recommend freezing them.

FAQs

1. Can I make the lemon‑cream in advance?

Yes—I prepare the lemon‑cream up to a day ahead and store it covered in the fridge. I let it rest at room temperature before piping for best texture.

2. How do I toast the meringue without a torch?

If I don’t have a kitchen torch, I place the filled cannolis under a preheated broiler for 30–60 seconds, watching closely to prevent burning.

3. Can I use store‑bought whipped cream instead of meringue?

I could, but the texture and flavor are different. Meringue adds a sweet bite and fluffy hold that whipped cream doesn’t provide.

4. Are these cannolis safe to eat around raw egg yolks?

This recipe uses only egg whites. As long as I use fresh, clean eggs and avoid cross‑contamination, I feel confident serving them. If I’m concerned, I can use pasteurized egg whites.

5. How do I prevent the shells from getting soggy?

I always fill the shells shortly before serving. If I need to prep early, I fill, then chill for no more than 30 minutes. Longer filling makes them lose crispness.

Conclusion

I absolutely love how these Zesty Lemon‑Cream Cannolis with Meringue come together—they’re tangy, sweet, and elegant. Whether torch‑kissed or fresh‑and‑bright, they’re a dessert that leaves a lasting impression. I can’t wait for you to try making them!

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