Lemon Meringue Pie Cannoli

These Lemon Meringue Pie Cannoli are a playful, refreshing twist on two beloved desserts—Italian cannoli and classic lemon meringue pie. With a flaky, baked pie crust shell wrapped around a cloud-like filling of tangy lemon curd, marshmallow fluff, and whipped topping, each bite is a harmony of crisp texture and creamy brightness. It’s a dessert I reach for when I want something elegant, handheld, and undeniably delicious.

Why You’ll Love This Recipe

I love this recipe because it delivers all the bold citrus flavor of a lemon meringue pie without the fuss of slicing or baking custards. It’s creative yet approachable, and the contrast between the crispy, golden shells and the sweet, airy filling is irresistible. I also love how perfect these are for spring gatherings, bridal showers, or simply to brighten an afternoon with something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 9-inch round pie dough circles
• egg
• water
• lemon curd
• marshmallow fluff
• frozen whipped topping, thawed
• fresh lemon zest (optional)
• powdered sugar

Directions

1. I let the pie dough sit at room temperature for about 10 minutes to soften before unrolling.
2. I preheat the oven to 425°F and lightly coat 8 metal cannoli forms with nonstick spray.
3. On a floured surface, I cut eight 4½-inch circles from the pie dough using a cookie cutter.
4. I whisk the egg with 1 teaspoon of water to make an egg wash.
5. I wrap each dough circle around a cannoli form and use the egg wash to seal the seam tightly.
6. I place the wrapped forms on a parchment-lined baking sheet and freeze them for 10 minutes to help the dough hold its shape.
7. I bake the shells for 10–12 minutes until they’re golden brown and crisp. After cooling, I gently slide them off the forms.
8. For the filling, I stir together the lemon curd and marshmallow fluff until smooth, then fold in the whipped topping and lemon zest.
9. I refrigerate the filling in a piping bag until it’s time to assemble.
10. I pipe the chilled filling into the cooled cannoli shells and dust them with powdered sugar before serving.

Servings and timing

This recipe makes 8 servings.
Prep time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes

Variations

• I use graham cracker pie dough for a more pie-like flavor in the shells.
• I swap lemon curd with lime or orange curd for a citrusy twist.
• I fold in a little cream cheese to the filling for a thicker, tangier version.
• I dip the ends of filled cannoli in crushed meringue cookies or graham cracker crumbs for added texture.
• I add a touch of vanilla extract or almond flavoring for depth.

Storage/Reheating

Storage: I store the baked, unfilled shells in an airtight container at room temperature for up to 3 days. The filling can be kept in the fridge for up to 2 days in a sealed container or piping bag.

Make Ahead: I prepare the shells and filling separately ahead of time and assemble just before serving to preserve the crispness.

Reheating: Not recommended for this dessert—serve at room temperature or chilled.

FAQs

Can I make the cannoli shells without using metal forms?

Yes, I can shape the dough loosely around an oven-safe object like rolled foil or freehand the shape, but the results won’t be as uniform.

How do I make this dairy-free?

I substitute the whipped topping with coconut whipped cream and make sure to use a dairy-free or vegan lemon curd.

Can I prepare the filling in advance?

Absolutely. I keep the filling refrigerated in a piping bag or airtight container for up to two days.

How do I keep the shells from getting soggy?

I fill the shells just before serving and ensure they’ve cooled completely after baking.

What if I don’t have lemon curd?

I make a quick homemade lemon curd using lemon juice, sugar, eggs, and butter—or use a high-quality store-bought version.

Conclusion

These Lemon Meringue Pie Cannoli are proof that creativity in the kitchen can lead to something truly spectacular. I love how they bring together the bright zing of lemon, the nostalgic sweetness of marshmallow, and the crisp bite of a pastry shell. Whether I’m entertaining or simply treating myself, this dessert is one that always impresses and delights.

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