Lemon Meringue Pie Cannoli

Why You’ll Love This Recipe

Lemon Meringue Pie Cannoli are the ideal dessert for anyone who loves the bright, tangy flavor of lemon paired with the sweet, fluffy texture of meringue. The pie crust cannoli shells are golden and crisp, perfectly contrasting with the smooth, creamy filling inside. This dessert is easy to make, delicious, and fun to serve, making it perfect for summer parties, holidays, or any time you want to wow your guests with a unique treat!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 (9-inch) round pie dough circles (I recommend using 1 box of Pillsbury Pie Crusts)

1 egg

1 teaspoon water

¾ cup lemon curd

½ cup marshmallow fluff

1 cup frozen whipped topping, thawed

1 teaspoon fresh lemon zest (optional)

1 teaspoon powdered sugar

Directions

Prepare the Pie Crust Cannoli Shells:

If using store-bought pie dough, thaw the dough on the counter for about 10 minutes to make it easier to unroll.

Preheat your oven to 425°F (220°C).

Spray 8 metal cannoli forms with non-stick cooking spray.

Lightly dust a cutting board with flour. Unroll one of the pie crusts onto the cutting board and cut four 4 ½-inch circles using a cookie cutter.

Repeat the process with the second pie crust.

In a small bowl, whisk together 1 egg and 1 teaspoon of water to make an egg wash.

Wrap one pie crust circle around a cannoli form, sealing the edges with egg wash. Repeat for the remaining circles.

Place the wrapped cannoli shells on a parchment paper-lined baking sheet and freeze for 10 minutes.

Bake the cannoli shells for 10-12 minutes or until they are lightly golden brown. Remove them from the oven and let them cool for 10 minutes.

Carefully remove the cannoli shells from the forms and allow them to cool completely.

Make the Lemon Meringue Filling:

In a medium bowl, stir together the lemon curd and marshmallow fluff.

Fold in the thawed whipped topping and lemon zest (if using).

Spoon the filling into a disposable pastry bag or a zip-top bag, and refrigerate until you’re ready to fill the cannoli.

Assemble the Cannoli:

Just before serving, snip the tip off the pastry bag and pipe the lemon meringue filling into each cannoli shell.

Sprinkle the filled cannoli with powdered sugar for a sweet finishing touch.

Serve and Enjoy:

Serve immediately for the best texture and flavor. Enjoy these delightful, tangy, and creamy Lemon Meringue Pie Cannoli!

Servings and Timing

Servings: 8 cannoli

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Variations

Add a Meringue Topping: For extra meringue flavor, top the lemon filling with toasted meringue. Just beat egg whites with sugar until stiff peaks form, then pipe over the cannoli and lightly brown with a kitchen torch.

Flavored Filling: Experiment with other citrus flavors like lime or orange for a different twist on this classic dessert.

Add Fresh Fruit: Garnish the cannoli with fresh berries like raspberries or strawberries for extra color and flavor.

Storage/Reheating

Storage: These cannoli are best served fresh, but the shells can be made in advance and stored in an airtight container at room temperature for up to 3 days. The filling can be stored in the refrigerator for up to 3 days.

Assemble Just Before Serving: For the best texture and flavor, fill the cannoli shells just before serving to prevent them from getting soggy.

FAQs

Can I use a different type of pie crust?

Yes, you can use any pre-made pie crust you prefer, such as a graham cracker crust for a fun twist or even gluten-free crusts.

Can I make the lemon filling ahead of time?

Yes! The lemon filling can be made in advance and stored in the refrigerator for up to 3 days. Just be sure to fill the cannoli shells right before serving to keep them crispy.

How do I know when the cannoli shells are done baking?

The shells are ready when they are golden brown and crisp. Keep an eye on them during the last few minutes of baking to ensure they don’t burn.

Can I use homemade lemon curd?

Absolutely! Homemade lemon curd works wonderfully in this recipe and adds a fresh, tangy flavor to the filling.

Can I freeze the cannoli shells?

Yes, you can freeze the baked cannoli shells in an airtight container for up to 1 month. Just fill them with the lemon meringue filling right before serving.

Conclusion

These Lemon Meringue Pie Cannoli are the perfect combination of crispy, flaky pie crust and creamy, tangy lemon filling. They offer a fresh twist on the classic lemon meringue pie and make for an unforgettable dessert. Whether you’re serving them at a party or enjoying them as a sweet treat for yourself, they are sure to impress!

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