Introduction
Love cannoli? Adore lemon meringue pie? This recipe combines the best of both worlds into a fresh, zesty dessert that’s crispy, creamy, tart, and sweet all at once. These Lemon Meringue Pie Cannoli offer the flaky crunch of pie crust paired with a luscious lemon mousse filling—perfect for impressing guests or simply treating yourself.
Looking for more lemony delights? Check out this Lemon Meringue Pie for a traditional take.
Ingredients
- 2 (9-inch) round pie dough circles (recommend 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
Instructions
Step 1: Prep the Dough
Thaw your store-bought pie dough for about 10 minutes. Preheat oven to 425°F. Spray 8 metal cannoli forms with non-stick spray.
Step 2: Cut & Shape the Shells
Dust your cutting board with flour and unroll one pie crust. Cut four 4½-inch circles (or use a bowl as a guide). Repeat with the second crust.
Step 3: Wrap & Freeze
Whisk together the egg and water to make an egg wash. Wrap each dough circle around a cannoli form, sealing edges with egg wash. Place on a parchment-lined baking sheet and freeze for 10 minutes.
Step 4: Bake Cannoli Shells
Bake for 10–12 minutes or until golden brown. Let them cool for 10 minutes before removing from the forms.
Step 5: Prepare Lemon Filling
In a bowl, combine lemon curd and marshmallow fluff. Gently fold in whipped topping and lemon zest.
Step 6: Fill the Cannoli
Transfer filling to a piping bag or zip-top bag. Refrigerate until ready to use. Before serving, pipe the mixture into cooled cannoli shells.
Step 7: Garnish and Serve
Dust with powdered sugar and enjoy immediately!
Pro Tips
- Storage: Fill the cannoli just before serving to keep them crispy. Store shells in an airtight container for up to 3 days. Refrigerate filling separately.
- Mini Cannoli Forms: You can also use mini forms—just reduce the dough circle to 3½–4 inches.
- Add Flavor: Garnish with extra lemon zest or candied lemon peel for more punch.
- Want more lemon inspiration? Don’t miss our Creamy Lemon Mousse
Suggested Pairings
Pair your Lemon Meringue Pie Cannoli with:
| Beverage | Notes |
|---|---|
| Earl Grey Tea | Balances the tart lemon well |
| Moscato Wine | Enhances sweet creaminess |
| Iced Matcha | Adds earthiness to contrast |
More Recipes You’ll Love
- Discover great ideas like Lemon Tiramisu
- Don’t miss our Lemon White Chocolate Truffles
- Looking for inspiration? Try our Key Lime Pie Mini Desserts
- Check out our unique twist with Lemon Custard Cake
Frequently Asked Questions (FAQs)
How far in advance can I make the cannoli shells?
You can prepare the pie crust shells up to 3 days in advance and store them in an airtight container at room temperature.
Can I use homemade lemon curd?
Absolutely. Homemade lemon curd offers fresher taste and can be adjusted to your preferred tartness.
What if I don’t have cannoli forms?
You can try rolling aluminum foil into tubes or wrapping dough around the handles of metal utensils that can go in the oven.
How should I store leftovers?
Filled cannoli can be stored in the fridge for a day, though the shells may soften.
Can I freeze the filled cannoli?
It’s best not to. Freezing changes the texture of the filling and makes the shell soggy.
Can I use puff pastry instead of pie crust?
Yes, but pie crust gives that classic flaky crunch that mimics cannoli texture better.
Conclusion
This Lemon Meringue Pie Cannoli recipe proves you don’t have to choose between two classic desserts. With a flaky crust and zesty filling, it’s a summer must-have!
Looking for another fusion idea? Try our Pistachio Cannoli Recipe and explore more unique takes.