Name: Lemon Meringue Pie Cannolis
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: Fusion
Ingredients: 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 (for dusting)

Why You’ll Love Lemon Meringue Pie Cannolis Recipe

These cannolis bring the best of both worlds—zesty lemon flavor and a crispy pie crust shell. They’re easy to make using store-bought pie dough, making them accessible for beginner bakers while still delivering a show-stopping presentation. The filling is creamy, not too sweet, and full of citrusy brightness that makes this dessert feel light and refreshing. They’re also a make-ahead-friendly option, as the shells can be baked in advance and filled right before serving.

Ingredients

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

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)

Directions

Prep the Dough: Let the pie dough sit at room temperature for 10 minutes to make it easier to handle.
Preheat and Prepare: Preheat your oven to 425°F (218°C). Lightly spray cannoli forms with non-stick cooking spray.
Cut the Dough: On a floured surface, use a 4 ½-inch cookie cutter to cut circles from the pie crust.
Form the Cannolis: Wrap each dough circle around a cannoli form and seal the edges with the egg wash made from one beaten egg and 1 teaspoon of water.
Chill and Bake: Place the wrapped forms in the freezer for 10 minutes. Then bake them for 10–12 minutes, or until the shells are golden brown.
Cool and Remove: Let the cannoli shells cool completely before carefully sliding them off the forms.
Prepare the Filling: Mix lemon curd and marshmallow fluff until smooth. Gently fold in the whipped topping and lemon zest.
Fill the Cannolis: Chill the filling, then pipe it into the cannoli shells just before serving.
Final Touch: Dust the filled cannolis with powdered sugar for a pretty and sweet finish.

Servings and timing

Servings: Makes about 8 cannolis
Prep time: 20 minutes
Chill time: 10 minutes
Bake time: 10–12 minutes
Total time: Approximately 40 minutes

Variations

Berry Twist: Add a few mashed raspberries or strawberries to the filling for a fruity contrast.
Mini Version: Use smaller round cutters for bite-sized cannolis—great for dessert trays.
Chocolate-Dipped: Dip the ends of the baked cannoli shells in white or dark chocolate and let set before filling.
Lemon-Lime: Add lime zest alongside the lemon zest for a citrus blend.
Cream Cheese Boost: Mix in a couple of tablespoons of softened cream cheese for a tangier filling.

Storage/Reheating

Store unfilled cannoli shells in an airtight container at room temperature for up to two days. The filling can be refrigerated for up to two days in a sealed container. For best texture, fill the shells just before serving. Filled cannolis can be kept in the fridge for a few hours, but they may lose their crispness.

FAQs

How do I keep the cannoli shells crispy?

Store them unfilled and only add the filling just before serving. This prevents moisture from softening the shells.

Can I make the filling in advance?

Yes, you can make the filling up to two days ahead. Keep it refrigerated in an airtight container.

Do I need special cannoli forms?

Yes, cannoli forms are ideal for shaping the dough. If you don’t have them, you can try wrapping the dough around greased metal tubes or oven-safe handles.

Can I use homemade lemon curd?

Absolutely! Homemade lemon curd will enhance the flavor even more.

Can I freeze the cannoli shells?

Yes, once baked and cooled, you can freeze them in an airtight container. Thaw at room temperature before filling.

Is there a substitute for marshmallow fluff?

You can use a bit of softened cream cheese or Greek yogurt, though the texture and sweetness will vary.

What can I use instead of pie dough?

Puff pastry is an option, though it creates a different texture. Pie dough offers a more stable, flaky shell.

Can I make this gluten-free?

Yes, just use a gluten-free pie dough and ensure all other ingredients are certified gluten-free.

How long do filled cannolis last?

Filled cannolis are best enjoyed within a few hours, but can be kept in the fridge for up to one day.

Can I add food coloring to the filling?

Yes, a small drop of yellow food coloring can make the filling more vibrant, but it’s completely optional.

Conclusion

Lemon Meringue Pie Cannolis are a fun, fresh, and impressive dessert that blends the best of both worlds—tangy lemon pie and crunchy cannoli. Easy to prepare with simple ingredients, these treats are perfect for any occasion and sure to brighten up your dessert table. Prepare the shells in advance, whip up the creamy lemon filling, and assemble just before serving for the ultimate sweet crunch.