Lemon Meringue Pie Cannoli

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A delightful dessert that combines the creamy zing of lemon meringue pie with the crispiness of traditional cannoli.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 250kcal

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!

For extra flaky shells, don’t skip the quick freeze before baking. Fill the shells just before serving to maintain crispness.