Name: Lemon Meringue Pie Cannoli
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 2 9-inch pie dough circles (Store-bought or homemade); 1 large egg (For egg wash); 1 teaspoon water (For egg wash); 3/4 cup lemon curd; 1/2 cup marshmallow fluff; 1 cup frozen whipped topping (Thawed); 1 teaspoon fresh lemon zest (Optional); 1 teaspoon powdered sugar (For dusting)

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Get ready to fall in love with dessert all over again! Lemon Meringue Pie Cannoli is a sweet, tangy treat that combines the creamy zing of lemon meringue pie with the beloved crispiness of traditional cannoli, all in one handheld pastry. Imagine the light crunch of golden pie crust, giving way to a luscious lemony filling with just the right balance of sweetness and tartness. Perfect for family gatherings, dinner parties, or a cheerful weeknight pick-me-up, this recipe comes together in less than 30 minutes.

What makes this dish truly special is its playful twist on classics—merging two iconic favorites into an easy, fun dessert. If you loved our Strawberry Cheesecake Cannoli, you’ll definitely want to try this zesty version. Whether you’re a baking novice or a pastry aficionado, Lemon Meringue Pie Cannoli promises to be the showstopper at your next get-together. Gather your ingredients, round up the kids, and let’s whisk up some magic in your kitchen!

What is Lemon Meringue Pie Cannoli?

Lemon Meringue Pie Cannoli—just saying the name is a mouthful of joy, isn’t it? You might be asking, “How did two classic desserts end up in the same delicious recipe?” Well, when life gives you lemons, why settle for pie or cannoli when you can have both? This playful hybrid is called Lemon Meringue Pie Cannoli because it truly delivers the best of both worlds—pie-like crust, lemon filling, and that gooey marshmallow hint, all tucked into a grab-and-go package. As they say, the way to a man’s heart (and everyone’s, frankly!) is through the stomach. Ready to see why this treat is the ultimate conversation starter at any dessert table? Let’s get baking!

Why You’ll Love This

The main star of this dessert is its irresistible creamy filling—bright lemon curd meets fluffy marshmallow and whipped topping, nestled inside flaky, golden cannoli shells. Making these at home not only cuts down on bakery costs but also lets you control the quality and freshness of every morsel—no more dried-out shells or overly sweet fillings! And let’s not overlook those fabulous toppings; a hint of lemon zest and a dusting of powdered sugar take the flavor and presentation to the next level.

If you’ve tried our Classic Cannoli with Ricotta Cream, you’ll appreciate the citrusy upgrade here. The sweet-tart combo is refreshing and exciting, making it a hit with kids and adults alike. So gather your baking gear—with just a handful of ingredients, you’ll be swooning over the results. Give this recipe a whirl, and share your delicious creations with friends and family!

How to Make

Quick Overview

Lemon Meringue Pie Cannoli is quick, easy, and absolutely delicious—perfect for beginners and seasoned bakers alike. The prep takes around 20 minutes, with just another ten for baking. What sets this recipe apart is the crisp, buttery shell paired with a cool, creamy filling that bursts with lemon flavor. Serve them fresh for a showstopping dessert that vanishes from the table in no time.

Ingredients

2 (9-inch) round pie dough circles

1 egg

1 teaspoon water

3/4 cup lemon curd

1/2 cup marshmallow fluff

1 cup frozen whipped topping, thawed

1 teaspoon fresh lemon zest (optional)

1 teaspoon powdered sugar

Directions

If using store-bought pie dough, let it thaw at room temperature for about 10 minutes.
Preheat your oven to 425° F.
Spray 8 metal cannoli forms with non-stick cooking spray.
Lightly dust a cutting board with flour. Unroll one pie crust onto the board. Using a 4 1/2-inch cookie cutter, cut out four circles. Repeat with the second pie crust to make a total of eight.
Whisk together the egg and water to create an egg wash.
Wrap each pie dough circle around a cannoli form. Seal the edge with a little egg wash to hold it together.
Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes to help them keep their shape.
Bake the cannoli shells for 10-12 minutes or until they are lightly golden brown.
Let the shells cool on the forms for 10 minutes, then carefully slide them off. Allow them to cool completely before filling.
In a bowl, stir together lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and lemon zest, if using.
Spoon the filling mixture into a pastry bag or a zip-top bag (snip off the corner).
When ready to serve, pipe the filling into both ends of each cannoli shell.
Sprinkle with powdered sugar and serve immediately for the best texture and flavor!

What to Serve With

Lemon Meringue Pie Cannoli shine on their own, but they also pair beautifully with other light and refreshing treats. Try a fresh berry salad or a scoop of vanilla bean ice cream to complement the citrusy tang. For drinks, pair with iced tea, sparkling lemonade, or a light Moscato wine. To round out a dessert buffet, serve with mini fruit tarts or chocolate-dipped strawberries for plenty of variety and color.

Top Tips for Perfecting

For extra flaky shells, don’t skip the quick freeze before baking—the cold dough helps create crispy layers.
No cannoli forms? Use foil-wrapped metal tubes or sturdy wooden dowels as a substitute.
Don’t overfill the shells ahead of time—they’ll stay crisp longer if filled just before serving.
Want a richer filling? Swap whipped topping for freshly whipped cream or mascarpone.
For a nutty crunch, dip the ends of filled cannoli in finely crushed pistachios or toasted coconut.

Storing and Reheating Tips

Keep unfilled cannoli shells in an airtight container at room temperature for up to 3 days. Store leftover filling in the fridge for up to 2 days; pipe it into the shells right before enjoying. Filled cannoli should be eaten the same day, as the shells soften quickly. For longer storage, freeze unfilled shells in a sealed container for up to 1 month—just thaw and crisp in a 300°F oven for a few minutes before using. Always store filled cannoli in the fridge and enjoy within 12 hours for optimal crunch and flavor.

FAQs

Can I make the cannoli shells in advance?

Yes, you can bake the cannoli shells up to three days ahead. Store them in an airtight container at room temperature and fill them just before serving.

What if I don’t have metal cannoli forms?

You can use rolled-up parchment paper, foil tubes, or even sturdy wooden dowels to shape the shells.

Can I use homemade pie crust instead of store-bought?

Absolutely! Just roll your dough to about 1/8-inch thickness for best results.

Is there a dairy-free alternative to the filling?

Yes, use coconut whipped topping and a dairy-free lemon curd for a plant-based version.

How do I keep the cannoli shells crisp?

Fill the shells just before serving and avoid letting them sit in humid conditions. Store unfilled shells in an airtight container.

Conclusion

Lemon Meringue Pie Cannoli is the ultimate dessert mashup for lemon lovers and pastry fans alike. With its luminous, zesty filling and crisp, golden shell, this recipe brings together the best of classic pie and Italian pastry—quickly and effortlessly. It fits perfectly into busy family schedules, celebrations, or any occasion when you want something sweet, bright, and unforgettable. If you’re searching for a dessert that’s easy to make, wallet-friendly, and sure to impress, this is it. Don’t wait—try this recipe today and bring sunshine and smiles to your kitchen! If you enjoyed this, be sure to browse our blog for more creative dessert twists and share your creations with us!