Name: Lemon Meringue Pie Cannoli
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Fusion
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

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I love how this Lemon Meringue Pie Cannoli recipe combines the zingy freshness of a lemon meringue pie with the crunch of a classic Italian cannoli. It’s the perfect hybrid dessert—crispy, creamy, tart, and sweet—all in one elegant and playful bite. Whether I’m hosting a dinner party or just treating myself, this recipe always delivers a burst of sunshine and indulgence.

Lemon Meringue Pie Cannoli

Why You’ll Love This Recipe

I get to enjoy two classic desserts in one creative twist
The filling is luxuriously light, zesty, and sweet—truly addicting
It’s a handheld treat that looks as good as it tastes
Perfect for impressing guests without complicated steps
I can make the shells and filling ahead of time to save time

Ingredients

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

2 (9-inch) round pie dough circles
1 egg
1 teaspoon water
¾ cup lemon curd
½ cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon fresh lemon zest (optional)
1 teaspoon powdered sugar

Directions

1. Prep the Pie Dough
I let the pie dough sit at room temperature for about 10 minutes before unrolling it. It’s much easier to cut and shape that way.

2. Preheat and Prepare
I preheat my oven to 425°F (220°C) and lightly coat 8 metal cannoli forms with non-stick spray to ensure easy removal later.

3. Cut and Shape
On a floured surface, I unroll the dough and use a 4½-inch round cutter to make 8 circles. I then wrap each circle around a cannoli form, sealing the edge with an egg wash (1 egg mixed with 1 tsp water).

4. Freeze and Bake
I place the wrapped forms on a parchment-lined baking sheet and freeze them for 10 minutes. This step helps keep the shape. Then I bake for 10–12 minutes until the shells are golden and crisp. I let them cool completely before gently removing the forms.

5. Make the Filling
In a mixing bowl, I gently fold together lemon curd and marshmallow fluff until smooth. Then I fold in the thawed whipped topping and optional lemon zest, being careful to keep it light and airy.

6. Chill and Pipe
I transfer the filling to a pastry bag and refrigerate until it’s firm enough to pipe. Once the shells are cool, I pipe the filling into both ends of each shell.

7. Serve with a Dusting
A final sprinkle of powdered sugar adds that elegant touch. I like to serve them immediately so the shells stay perfectly crisp.

Servings and Timing

Yield: 8 cannoli
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Calories per Serving: Approximately 350 kcal

Variations

Coconut Dream: I swap whipped topping for coconut whipped cream and use coconut lemon curd for a tropical spin.
Berry Burst: I fold in crushed raspberries with the filling for a fruity surprise.
Mini Cannoli: Using a smaller cutter, I make bite-sized versions that are great for parties.
Chocolate Drizzle: A drizzle of white or dark chocolate adds an extra indulgent layer.
Herbal Infusion: A hint of fresh thyme or basil zest adds a gourmet twist to the lemon flavor.

Storage/Reheating

Unfilled Shells: I store them in an airtight container at room temperature for up to 3 days.
Filling: I keep it in a sealed container or pastry bag in the fridge for up to 2 days.
Filled Cannoli: I try to eat them within 24 hours, as the shells start to soften.
Make-Ahead Tip: I make the shells and filling separately, then assemble right before serving to preserve texture.

Lemon Meringue Pie Cannoli

FAQs

How do I keep the cannoli shells from becoming soggy?

I always let the shells cool completely before filling, and I fill them just before serving to keep the crunch intact.

Can I make the shells without cannoli molds?

Yes, I’ve used oven-safe cylinders or even rolled-up foil tubes. The shape might vary slightly, but it works in a pinch.

What if I don’t have marshmallow fluff?

I’ve tried using whipped cream cheese or even a bit of softened cream cheese with powdered sugar for a denser alternative, but the fluff keeps it lightest.

Can I use homemade pie dough?

Absolutely. I sometimes use my own buttery pie crust when I want a richer flavor—it just needs to be rolled evenly and not too thick.

How do I prevent the shells from cracking?

I make sure the dough is pliable before rolling. Letting it sit at room temperature for a few minutes helps prevent cracks.

Conclusion

Making Lemon Meringue Pie Cannoli brings a little culinary magic into my kitchen. It’s a joyful mashup that takes the elegance of lemon meringue pie and reinvents it into a crisp, creamy treat that I can pick up and enjoy anywhere. The textures, the flavors, and the fun of assembling them all make this dessert a standout. Every time I serve these, I feel like I’ve shared something truly special—and I can’t wait to make them again.