Lemon Meringue Pie Cannoli

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Lemon Meringue Pie Cannoli with zesty lemon filling and fluffy meringue topping
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Last updated on May 29, 2025

Imagine biting into a creamy, dreamy dessert that combines the best of two worlds: a classic lemon meringue pie and a delightful cannoli. With our Lemon Meringue Pie Cannoli recipe, you can experience a refreshing burst of citrusy flavor wrapped in a crispy shell, making it a perfect treat for any occasion. This recipe is not just a dessert; it’s a celebration of taste that will leave your guests wanting more. Whether you’re hosting a dinner party, celebrating a holiday, or just indulging in a sweet craving, these cannoli will impress everyone.

In this article, we’ll take you through everything you need to know to create these delicious Lemon Meringue Pie Cannoli at home, including a list of ingredients, step-by-step directions, and some handy tips to make your baking experience as smooth as possible. So, let’s dive into this delectable twist on two beloved classics!

Why You’ll Love This Lemon Meringue Pie Cannoli

There are so many reasons to fall in love with Lemon Meringue Pie Cannoli! Here are a few key highlights:

  1. Unique Flavor Combination: The zesty lemon curd combined with sweet marshmallow fluff creates a balance of flavors that’s both refreshing and satisfying.
  2. Textural Delight: The crispy, golden-brown cannoli shells perfectly contrast with the smooth and creamy filling, giving you a deliciously satisfying bite.
  3. Easy to Make: While it may sound fancy, this recipe is simple enough for both novice and experienced bakers, making it accessible for everyone.
  4. Versatile Presentation: These cannoli provide an elegant way to serve dessert, whether you’re plating them for a dinner party or enjoying them as a casual snack.
  5. Customizable: With easy variations, you can put your own spin on this recipe and make it your own, ensuring it fits any occasion.

With these delightful aspects in mind, let’s gather our ingredients and get started!

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Lemon Meringue Pie Cannoli with zesty lemon filling and fluffy meringue topping

Lemon Meringue Pie Cannoli

  • Author: Sarah Mendez
  • Total Time: 32 minutes
  • Yield: 8–10 cannoli 1x
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Description

Lemon Meringue Pie Cannoli are a fun, creative twist on the classic Italian dessert. Made with pie crust shells and a tangy lemon marshmallow filling, these cannoli are the perfect balance of sweet, tart, and crispy. Great for spring gatherings or a light, refreshing dessert.

Ingredients

Scale

Essential Ingredients:

  • 2 (9-inch) round pie dough circles – Store-bought or homemade, these form the crispy cannoli shells.
  • 1 egg – Used for the egg wash to seal and give a golden finish.
  • 1 teaspoon water – To thin the egg wash for easier application.
  • ¾ cup lemon curd – The tangy core of the filling that brings the meringue pie flavor.
  • ½ cup marshmallow fluff – Adds sweetness and a light, fluffy texture to the filling.
  • 1 cup frozen whipped topping, thawed – Gives the filling a mousse-like consistency.
  • 1 teaspoon fresh lemon zest (optional) – Enhances citrus flavor and adds brightness.
  • 1 teaspoon powdered sugar – For a decorative dusting before serving.

Optional Add-Ons:

  • Chopped nuts – Pistachios or almonds for crunch and visual appeal.
  • Chocolate chips – Add dark or white chips for a chocolatey contrast.
  • Additional zest or flavored extracts – Vanilla or citrus extracts can personalize the flavor.

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unroll the pie dough and cut into 4–6 rectangles or circles per sheet, depending on size.
  3. Wrap dough pieces around cannoli molds or roll into tubes and seal edges with egg wash (egg + water mixed together).
  4. Place on prepared sheet seam-side down. Brush outside with more egg wash.
  5. Bake for 10–12 minutes or until golden brown. Let cool, then gently remove from molds if used.
  6. In a bowl, mix lemon curd, marshmallow fluff, whipped topping, and lemon zest (if using) until smooth and fluffy.
  7. Transfer filling to a piping bag. Pipe into both ends of each cooled shell.
  8. Dust with powdered sugar and top with optional garnishes like nuts or chocolate chips.

Notes

  • You can prepare the shells ahead of time and store them in an airtight container for 1–2 days.
  • For a crisper shell, brush with melted butter and sprinkle with sugar before baking.
  • If you don’t have cannoli molds, gently roll dough around thick foil tubes or shape by hand.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion / Italian-American

Nutrition

  • Serving Size: 1 cannoli
  • Calories: 180
  • Sugar: 10g
  • Sodium: undefined
  • Fat: 10g
  • Saturated Fat: undefined
  • Unsaturated Fat: undefined
  • Trans Fat: undefined
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: undefined

Keywords: Lemon Meringue Pie Cannoli, Lemon Cannoli, Pie Crust Cannoli, Spring Dessert, Easy Cannoli Recipe

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Ingredients You’ll Need for Lemon Meringue Pie Cannoli

For this recipe, you’ll need a few key ingredients to make the cannoli shell and the lemon filling. Below is the detailed list:

Essential Ingredients:

  • 2 (9-inch) round pie dough circles: These will be your cannoli shells. You can make your own from scratch or use store-bought dough for convenience.
  • 1 egg: This will be used for the egg wash, helping to seal the edges of the dough and giving it a shiny, golden finish when baked.
  • 1 teaspoon water: This helps to create the egg wash by thinning it slightly.
  • ¾ cup lemon curd: This creamy, tangy filling is the heart of your cannoli, providing that fresh lemon flavor.
  • ½ cup marshmallow fluff: This adds sweetness and a light texture to the filling.
  • 1 cup frozen whipped topping, thawed: This will lighten up the filling, giving it a fluffy consistency.
  • 1 teaspoon fresh lemon zest (optional): A sprinkle of zest will enhance the lemon flavor and add a lovely aroma.
  • 1 teaspoon powdered sugar (for dusting): This will be used to finish off your beautifully plated cannoli.

Optional Add-Ons:

  • Chopped nuts: Consider adding chopped pistachios or almonds for a nutty twist.
  • Chocolate chips: Dark or white chocolate chips can be mixed into the filling for an added chocolatey surprise.
  • Additional zest or flavored extracts: A little vanilla extract or additional citrus zest can be used to customize your filling further.

Now that we have eve

rything we need, let’s move on to the fun part — making our Lemon Meringue Pie Cannoli!

How to Make Lemon Meringue Pie Cannoli: A Step by Step

Creating these Lemon Meringue Pie Cannoli is easier than it sounds! Follow these steps carefully to ensure mouthwatering results:

Step 1: Prepare the Dough

Thaw the pie dough for about 10 minutes at room temperature before unrolling. This makes it more pliable and easier to work with.

ding" id="step-2-preheat-the-oven">Step 2: Preheat the Oven

While the dough is thawing, preheat your oven to 425°F (220°C). It’s essential to get your oven hot to ensure the cannoli shells cook evenly.

Step 3: Cut the Dough

Dust a cutting board with flour. Unroll the pie crusts and cut eight 4 ½-inch circles using a cookie cutter. Ensure the shapes are even for the best presentation.

Step 4: Make the Egg Wash

Prepare an egg wash by whisking together the egg and water in a small bowl. This mixture is crucial for sealing your cannoli shells.

ding" id="step-5-form-the-cannoli">Step 5: Form the Cannoli

Wrap each dough circle around a metal cannoli form, overlapping the ends slightly. Use a pastry brush to apply the egg wash to the edges to seal them securely.

Step 6: Freeze Before Baking

Place the wrapped cannoli forms on a parchment-lined baking sheet. Freeze them for about 10 minutes. This step prevents the dough from shrinking during baking.

Step 7: Bake the Cannoli

Bake in the preheated oven for 10-12 minutes or until golden brown. Keep an eye on them to avoid burning. Once they are done, allow them to cool completely before carefully removing the cannoli forms.

ding" id="step-8-prepare-the-filling">Step 8: Prepare the Filling

In a medium bowl, mix together the lemon curd and marshmallow fluff until smooth. Then, fold in the thawed whipped topping and the fresh lemon zest (if using) until everything is well combined and fluffy.

Step 9: Chill the Filling

Transfer the filling into a pastry bag and refrigerate it until you’re ready to pipe it into the cannoli shells. Chilling helps the filling firm up a bit, making it easier to pipe.

Step 10: Pipe and Serve

Once the shells are completely cool, pipe the lemon filling into the cannoli, filling each one generously. Finally, dust with powdered sugar for a beautiful finish and serve immediately.

ding" id="serving-suggestions-for-lemon-meringue-pie-cannoli">Serving Suggestions for Lemon Meringue Pie Cannoli
Lemon Meringue Pie Cannoli with zesty lemon filling and fluffy meringue topping

These Lemon Meringue Pie Cannoli can stand alone as a delicious dessert, but you can elevate your presentation with some thoughtful serving ideas:

Pro Tips for Perfecting Your Lemon Meringue Pie Cannoli

Creating the perfect cannoli takes a little practice, but with these tips, you’ll be on your way to mastery:

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  1. Don’t Overmix the Filling: When mixing the lemon curd, marshmallow fluff, and whipped topping, do it gently to maintain the lightness of the whipped topping.
  2. Temperature Matters: Ensure that the dough is at room temperature before rolling it out, and let the filling chill until it’s firm enough to pipe.
  3. Watch Closely While Baking: Oven temperatures can vary, so keep a close eye on your cannoli as they bake to prevent over-browning.
  4. Seal Carefully: Make sure that the edges of the dough are sealed well to prevent the filling from leaking out during baking or while serving.
  5. Taste as You Go: Don’t hesitate to taste your filling mixture. Add more lemon curd or sugar according to your personal preference for sweetness and tartness.

    6. Easy Variations for Lemon Meringue Pie Cannoli

    If you’re looking to put a personal twist on this recipe, consider these easy variations:

    ding" id="storage-tips-for-lemon-meringue-pie-cannoli">Storage Tips for Lemon Meringue Pie Cannoli

    To keep your Lemon Meringue Pie Cannoli fresh and delicious, follow these storage tips:

    Conclusion

    The Lemon Meringue Pie Cannoli is a stunning dessert that beautifully blends the classic flavors of lemon meringue pie with the fun and deliciousness of cannoli. It’s a versatile recipe that can be adapted to your personal tastes and is easy to make, ensuring that anyone can enjoy this delightful treat in their kitchen.

    So, roll up your sle

    eves and give this recipe a try. We promise it will bring joy to your table and smiles to your guests. Baking is about sharing, and with these cannoli, you’ll have something truly special to share. Enjoy every bite!

    FAQs About Lemon Meringue Pie Cannoli

    1. Can I use homemade pie dough for the shells?

    Absolutely! Homemade pie dough will give your cannoli a great flavor and texture. Just ensure to roll it out to the same thickness as store-bought dough for a consistent bake.

    2. How long will the cannoli last after they are filled?

    These cannoli are best enjoyed fresh. If filled, they will stay good for about 2-3 hours at room temperature before the shells start to soften. For optimal enjoyment, fill them just before serving.

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    3. What can I substitute if I don’t have marshmallow fluff?

    If you don’t have marshmallow fluff, you can make a similar filling by mixing an equal amount of whipped cream cheese or a simple whipped cream with a little powdered sugar for sweetness.

    4. Is there a different way to pipe the filling into the cannoli?

    If you don’t have a pastry bag, you can use a plastic zip-top bag with a small hole cut in one corner. This works beautifully for piping the filling into the shells.

    5. Can I freeze the filled cannoli?

    It is not recommended to freeze the filled cannoli since the shell will become soggy once thawed. However, you can freeze the empty shells and the filling separately, then assemble when you’re ready to serve.

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