Lemon Meringue Pie Cannoli

These lemon meringue pie cannoli are a fun and refreshing twist on the classic Italian dessert. I love how the flaky, golden crust holds a light and tangy lemon meringue-inspired filling that’s both creamy and bright. They’re easy to make, elegant to serve, and perfect for when I want a handheld dessert bursting with lemon flavor.

Why You’ll Love This Recipe

I adore this recipe because it combines the best parts of a lemon meringue pie and a crispy cannoli. The shells bake up buttery and crisp, while the filling is a luscious mix of lemon curd, marshmallow fluff, and whipped topping. I like how simple it is to assemble, and each bite feels indulgent yet light.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 (9-inch) round pie dough circles, I recommend using 1 box of Pillsbury Pie Crusts
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. I preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. I unroll the pie dough circles and cut them into strips about 1½ inches wide.
3. I lightly grease metal cannoli molds, then wrap each strip of dough around a mold, overlapping slightly and pressing the edge to seal.
4. I whisk together the egg and water in a small bowl to make an egg wash, then brush it over each dough-wrapped mold.
5. I place them seam side down on the baking sheet and bake for 10–12 minutes, or until golden brown.
6. Once baked, I let them cool slightly, then carefully remove the shells from the molds and allow them to cool completely.
7. For the filling, I whisk together lemon curd and marshmallow fluff until smooth. Then I gently fold in the whipped topping until light and fluffy.
8. I spoon the mixture into a piping bag fitted with a round tip and pipe it into both ends of each cooled shell.
9. I sprinkle the filled cannoli with lemon zest and powdered sugar before serving.

Servings and Timing

This recipe makes about 8–10 cannoli. It takes around 20 minutes to prepare, 12 minutes to bake, and another 15 minutes for cooling and assembly.

Variations

I sometimes add crushed graham crackers to the filling for a pie-like crunch. When I want a little more tartness, I stir extra lemon zest or a teaspoon of lemon juice into the filling. For a fun twist, I dip the ends of the shells in melted white chocolate and sprinkle with crushed meringue pieces.

Storage/Reheating

I store the filled cannoli in an airtight container in the refrigerator for up to 2 days. The shells can be baked ahead and kept at room temperature (unfilled) for up to 3 days in an airtight container. I don’t reheat them since the filling is best served cold. If I want to keep the shells crisp, I fill them just before serving.

FAQs

Can I use homemade pie crust instead of store-bought?

Yes, I often use homemade pie dough—it works just as well and adds a buttery touch.

How do I keep the cannoli shells from getting soggy?

I fill them right before serving or line the inside with melted white chocolate to create a barrier.

Can I make the filling ahead of time?

Yes, I prepare it up to a day in advance and store it in the refrigerator until I’m ready to fill the shells.

Do I need cannoli molds for this recipe?

If I don’t have molds, I wrap the dough around the handle of a wooden spoon or make small cones using foil.

Can I use homemade lemon curd?

Absolutely, I love using homemade lemon curd—it makes the filling even more flavorful.

Can I freeze the cannoli?

I don’t recommend freezing filled cannoli, but I sometimes freeze unfilled shells for up to a month.

What’s the best way to pipe the filling neatly?

I use a piping bag with a large round tip and fill from both ends for even distribution.

Can I substitute whipped cream for whipped topping?

Yes, I use freshly whipped cream sweetened with a bit of sugar if I prefer a lighter texture.

How do I add more lemon flavor?

I add extra zest, a few drops of lemon extract, or a drizzle of lemon syrup over the top.

Can I make mini versions of these cannoli?

Yes, I cut smaller dough strips and use mini molds—they make adorable bite-sized desserts.

Conclusion

I love how these lemon meringue pie cannoli combine crisp, buttery shells with a creamy, citrusy filling that’s impossible to resist. They’re a beautiful fusion of two classic desserts and perfect for any occasion when I want something bright, sweet, and unforgettable.

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