Lemon Meringue Pie Cannoli

If you love the tangy brightness of lemon meringue pie but crave a fun, handheld dessert, these Lemon Meringue Pie Cannoli are your new favorite treat. Imagine a crisp, golden pastry shell filled with creamy lemon curd and fluffy marshmallow topping, all finished with a light dusting of powdered sugar and a hint of lemon zest. They’re the perfect fusion of classic pie flavors and the whimsical, portable fun of cannoli.

This dessert is ideal for summer gatherings, brunches, or anytime you want to impress without spending hours in the kitchen. The combination of tart lemon curd, sweet fluff, and flaky pie dough makes every bite a delightful balance of flavors and textures. Plus, making them yourself is a joy your kitchen will smell like a citrus dream come true!

Why You’ll Love This Recipe

• Handheld & fun – A portable dessert perfect for parties or gifting.
• Flavor-packed – Tangy lemon curd, fluffy marshmallow, and buttery pie dough in every bite.
• Quick prep – Uses ready-made pie dough and simple toppings for fast assembly.
• Customizable – Add extra zest, drizzle with chocolate, or swap fillings.
• Eye-catching presentation – Perfect for brunch tables, dessert platters, or Instagram-worthy shots.

Ingredients Breakdown

This recipe makes 8–10 cannoli, depending on how generously you fill them.

Shells

• 2 (9-inch) round pie dough circles – Store-bought or homemade
• 1 egg – For egg wash
• 1 teaspoon water – To mix with the egg for brushing

Filling

• ¾ cup lemon curd – Store-bought or homemade
• ½ cup marshmallow fluff – Adds creamy sweetness and fluffiness
• 1 cup frozen whipped topping, thawed – For a light, airy texture
• 1 teaspoon fresh lemon zest (optional) – Adds bright, fresh citrus aroma

Topping

• 1 teaspoon powdered sugar – For garnish

Tools & Equipment Needed

• Rolling pin (if adjusting dough thickness)
• Sharp knife or pizza cutter
• Baking sheet lined with parchment paper
• Pastry brush for egg wash
• Small mixing bowl
• Spatula or spoon for filling
• Cooling rack

Step-by-Step Instructions

1. Preheat & prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Cut the pie dough

Roll out the pie dough slightly if needed. Cut each 9-inch circle into strips about 1–1.5 inches wide. These will form your cannoli shells.

3. Form cannoli shapes

Gently wrap each strip around a lightly greased cannoli form or a makeshift foil tube. Make sure the ends overlap slightly to secure.

4. Egg wash

In a small bowl, whisk together 1 egg and 1 teaspoon water. Brush the dough lightly with the egg wash to give it a golden, shiny finish.

5. Bake the shells

Place the formed shells on the prepared baking sheet. Bake for 12–15 minutes, or until golden brown. Remove from the oven and let cool slightly before carefully sliding off the forms.

6. Prepare the filling

In a small bowl, gently fold together ¾ cup lemon curd, ½ cup marshmallow fluff, and 1 cup thawed whipped topping until smooth and creamy. Add 1 teaspoon lemon zest if using.

7. Fill the cannoli shells

Once the shells are completely cool, spoon or pipe the filling into each shell. Fill generously, but avoid overstuffing to prevent cracking.

8. Garnish & serve

Dust the filled cannoli with powdered sugar before serving. Optional: drizzle with melted white chocolate or add extra lemon zest for flair.

Tips & Variations

• Chocolate twist – Dip the ends in melted chocolate before adding the filling.
• Mini cannoli – Cut dough into smaller strips for bite-sized versions.
• Flavored filling – Swap lemon curd for raspberry, passionfruit, or chocolate spread.
• Make-ahead shells – Bake shells in advance and store in an airtight container for up to 2 days. Fill just before serving to keep them crisp.
• Extra crunch – Sprinkle chopped nuts on the ends of the filled cannoli.

Flavor Profile & Pairings

These cannoli are tangy, sweet, and fluffy with a delicate, buttery shell. The lemon curd adds bright tartness, the marshmallow fluff gives creamy sweetness, and the whipped topping creates a light, airy texture.

Drink pairings:

• Wine: Sweet Moscato or a light sparkling wine
• Non-alcoholic: Lemonade, iced tea, or a citrus-infused sparkling water

Side pairings:

• Fresh berries on the side for color and extra tartness
• A citrus sorbet or lemon bars for a coordinated dessert spread

Nutritional Overview (per serving, estimated)

• Calories: ~210
• Protein: 2g
• Carbohydrates: 28g
• Fat: 10g
• Fiber: <1g

Dietary notes: Contains dairy. Can be made vegetarian-friendly; gluten-free versions require GF pie dough.

Make-Ahead & Meal Prep Tips

• Prep shells in advance – Bake and store unfilled cannoli shells in an airtight container for up to 2 days.
• Prepare filling ahead – Mix filling up to a day in advance and refrigerate. Fold whipped topping in just before assembling.
• Avoid soggy shells – Fill just before serving to maintain crispness.

FAQs

Q1: Can I use homemade pie dough?
Absolutely! Homemade dough adds extra flakiness and buttery flavor.

Q2: How long can I store filled cannoli?
Best eaten the same day. If stored, cover tightly and refrigerate for up to 12 hours.

Q3: Can I freeze the shells?
Yes—freeze unfilled shells in an airtight container. Thaw at room temperature before filling.

Q4: Can I substitute lemon curd?
Yes, any fruit curd works, such as raspberry or passionfruit, for a fruity twist.

Q5: How do I avoid cracking the shells?
Ensure the dough is not too dry and wrap tightly around the forms. Don’t overbake.

Cooking Timeline (at a Glance)

Step	Task	Time
Prep	Cut dough, prep forms	10 min
Bake	Cook shells	12–15 min
Cool	Remove from forms & cool	10 min
Fill	Prepare filling & assemble	10 min

Total Time: ~45 minutes

Serving Suggestions

Arrange cannoli on a decorative platter. Add lemon slices or fresh berries for color. Perfect for brunch, dessert tables, or as a charming gift. Serve immediately to keep the shells crisp and the filling fluffy.

Recipe Variations

• Mini Lemon Meringue Cannoli – Smaller shells make cute bite-sized versions.
• Chocolate-Dipped Lemon Cannoli – Dip ends in white or dark chocolate for added decadence.
• Berry-Lemon Fusion – Add a layer of raspberry jam beneath the lemon filling for tart-sweet contrast.

Ingredient Spotlight: Lemon Curd

Lemon curd is the star ingredient, giving these cannoli their bright, tangy flavor. Look for curd with natural ingredients and real lemon juice. Store in the fridge for up to 2 weeks or make your own for a fresh, homemade touch.

Pro Cooking Tips

• Don’t overfill shells—this prevents cracking and spilling.
• Chill whipped topping before folding in to maintain fluffiness.
• Use a piping bag for neat, even filling.

Storage & Freezing Guide

• Unfilled shells: Airtight container for 2 days at room temperature or frozen for up to a month.
• Filled cannoli: Best eaten same day; store in the fridge for a few hours. Avoid freezing after filling, as whipped toppings separate.
• Filling: Refrigerate for up to a day if preparing in advance.

Nutrition Estimate Table (Per Serving)

Calories	Protein	Carbs	Fat	Fiber
210	2g	28g	10g	<1g

Dietary notes: Contains dairy. Gluten-free adaptations possible with GF pie dough.

Conclusion

These Lemon Meringue Pie Cannoli are the ultimate combination of tangy, sweet, fluffy, and flaky. They bring all the best flavors of lemon meringue pie into a fun, handheld dessert perfect for brunch, parties, or gifting. With quick prep, simple ingredients, and a wow-factor presentation, they’re a dessert you’ll return to again and again. Each bite offers the perfect balance of buttery shell, tart lemon, and creamy fluffa true crowd-pleaser that’s as delightful to make as it is to eat.

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