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