Name: Lemon Meringue Pie Cannolis
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 (9-inch) round pie dough circles; 1 egg (for the egg wash); 1 teaspoon water (for the egg wash); ¾ cup lemon curd; ½ 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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I love making these Lemon Meringue Pie Cannolis because they combine the crisp, flaky texture of pie dough with a creamy, tangy lemon filling that's perfectly balanced with sweet marshmallow fluff and whipped topping. They’re a refreshing treat that’s light enough for summer but indulgent enough to satisfy any dessert craving.

Ingredients

2 (9-inch) round pie dough circles

1 egg (for the egg wash)

1 teaspoon water (for the egg wash)

¾ cup lemon curd

½ cup marshmallow fluff

1 cup frozen whipped topping, thawed

1 teaspoon fresh lemon zest (optional, for enhanced flavor)

1 teaspoon powdered sugar (for dusting)

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

Directions

I let the pie dough thaw for about 10 minutes at room temperature so it’s easier to work with.

Then, I preheat the oven to 425°F (218°C) and spray my cannoli forms with non-stick cooking spray.

On a floured surface, I cut out four 4½-inch circles from the pie dough using a cookie cutter.

Each dough circle gets wrapped around a cannoli form, and I seal the edges with an egg wash made from one egg and a teaspoon of water.

I chill the wrapped forms in the freezer for 10 minutes to help the dough hold its shape during baking.

Next, I bake the cannoli shells for 10-12 minutes until they turn golden brown and crisp.

After cooling completely, I carefully slide the shells off the forms.

For the filling, I mix lemon curd and marshmallow fluff until smooth, then gently fold in the thawed whipped topping and lemon zest if I want a bit of extra zing. I refrigerate this filling until it’s time to fill the shells.

Just before serving, I pipe the creamy lemon marshmallow mixture into the cooled cannoli shells.

Finally, I dust the finished cannolis lightly with powdered sugar for a sweet, elegant finish.

Servings and timing

This recipe makes about 8 servings.

Prep time: 15 minutes

Cooking time: 12 minutes

Total time: 27 minutes

Each serving has approximately 220 calories.

Variations

I like to experiment with this recipe by swapping out lemon curd for other fruit curds like raspberry or passionfruit to give it a new twist. For an even richer texture, I sometimes fold in a bit of cream cheese to the filling. If I want to make it more decadent, a drizzle of white chocolate over the finished cannolis adds a nice touch. For a nutty variation, finely chopped pistachios or almonds sprinkled on top are delicious.

Storage/Reheating

Since the cannoli shells are crisp, I fill them just before serving to prevent sogginess. If I have leftover filling, I store it covered in the fridge for up to 3 days. The empty shells keep well in an airtight container at room temperature for up to 2 days. I avoid reheating the shells because it can make them tough, but if needed, a quick 2-minute warm-up in a low oven (about 300°F) can help restore some crispness.

FAQs

Can I make the cannoli shells ahead of time?

Yes, I usually bake the shells ahead and store them in an airtight container to keep them crispy. I fill them just before serving to maintain their crunch.

What can I substitute for lemon curd?

If I don’t have lemon curd on hand, I sometimes use store-bought lemon pudding or lemon-flavored yogurt, but it won’t be quite as tart or thick.

Can I use fresh lemon zest in the filling?

Absolutely! I always add fresh lemon zest when I want to enhance the lemon flavor—it makes the filling brighter and more aromatic.

How do I prevent the cannoli shells from cracking when wrapping?

Chilling the wrapped dough on the forms in the freezer for 10 minutes helps the dough hold its shape and reduces cracking during baking.

Can this recipe be made gluten-free?

I haven’t tried it myself, but you could experiment with gluten-free pie dough. Just keep in mind the texture might be slightly different.

Conclusion

I really enjoy how this Lemon Meringue Pie Cannoli recipe blends classic flavors with an easy, crisp pie dough shell. It’s perfect for summer parties or any time I want a dessert that feels light but still indulgent. Plus, the simple ingredients and quick prep make it a go-to treat I’m always excited to share.

Recipe:

Lemon Meringue Pie Cannolis

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Author: Cheryl
Total Time: 27 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Crisp pie dough shells filled with a creamy, tangy lemon curd and marshmallow fluff mixture, topped with whipped topping and powdered sugar, creating a handheld twist on classic lemon meringue pie.