Here’s my take on a lemon meringue pie turned into cannoli – a fun mashup of two classic desserts that brings together crispy pastry shells, creamy lemon filling, and fluffy meringue topping.
These have become my go-to dessert for summer gatherings and potlucks. I usually make a double batch since they disappear so quickly. Nothing beats watching people’s faces light up when they bite into these citrusy treats, right?
Why You’ll Love These Lemon Meringue Pie Cannoli
- Quick dessert hack – Using store-bought pie crust and ready-made ingredients means you can have these sweet treats ready in under an hour.
- No special equipment needed – You don’t need any fancy cannoli molds or special tools – just basic kitchen items you already have at home.
- Perfect make-ahead dessert – You can prepare these cannoli in advance and store them in the fridge until you’re ready to serve, making them great for parties or gatherings.
- Creative twist on classics – This recipe combines the bright, citrusy flavors of lemon meringue pie with the fun, handheld format of cannoli – giving you the best of both desserts in one bite.
What Kind of Pie Dough Should I Use?
While homemade pie dough is always an option, store-bought pie crusts work perfectly fine for these cannoli and will save you quite a bit of time in the kitchen. Refrigerated pie dough (like Pillsbury) tends to work better than frozen varieties since it’s more pliable and less likely to crack when you’re shaping the cannoli. If you do go the homemade route, make sure your dough is rolled thin enough – about ⅛ inch thick is ideal – and keep it well-chilled until you’re ready to work with it. Just avoid handling the dough too much as warm dough can become tough and shrink when baked.
Options for Substitutions
This fun twist on cannoli is pretty adaptable – here are some helpful swaps if you need them:
- Pie dough: While store-bought pie crust makes this super easy, you can use homemade pie dough too. Just avoid puff pastry as it won’t give you the right texture for cannoli.
- Lemon curd: Store-bought lemon curd works great, but you can make your own. In a pinch, you could use lime curd for a different citrus twist, though the classic lemon flavor really makes this dessert special.
- Marshmallow fluff: If you can’t find marshmallow fluff, you can melt 2 cups of mini marshmallows with 1 tablespoon of water in the microwave and let it cool before using.
- Whipped topping: Regular whipped cream works just fine here – use about 1 cup of heavy cream whipped to stiff peaks. Just make sure it’s very well whipped so your filling stays firm.
- Egg wash: If you’re out of eggs, you can brush the pastry with heavy cream or milk instead – it will still help brown the crust, though maybe not quite as golden.
Watch Out for These Mistakes While Baking
The biggest challenge when making lemon meringue pie cannoli is getting the pie dough to hold its shape – make sure to wrap the dough tightly around the cannoli forms and seal the edges well with the egg wash to prevent them from opening during baking.
Temperature control is crucial: working with cold pie dough helps maintain the flaky texture, but letting your filling ingredients (especially the whipped topping) come to room temperature makes them easier to mix and pipe.
A common mistake is overfilling the cannoli shells – pipe the filling just before serving to prevent the shells from getting soggy, and don’t fill them more than 3/4 full or the filling might ooze out when you take a bite.
For the crispiest shells, let them cool completely on a wire rack before filling, and if you notice any cracks, skip those shells for serving as they’ll likely break when filled.
What to Serve With Lemon Meringue Pie Cannoli?
These sweet and citrusy cannoli are perfect for serving alongside a hot cup of coffee or tea, especially during an afternoon dessert break. Since they’re pretty rich on their own, I like to keep things simple with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. For a nice temperature contrast, try serving these room-temperature cannoli with a warm lemon sauce for dipping, or add some fresh berries on the plate for a pop of color and fresh flavor. If you’re hosting a dessert party, these work great as part of a larger dessert platter with other mini treats like chocolate-dipped strawberries or small cookies.
Storage Instructions
Keep Fresh: Once filled, these lemon meringue pie cannoli are best enjoyed within 24 hours. Keep them in an airtight container in the fridge to maintain their crispy texture. The filling can make the shells soften over time, so it’s best not to store them for too long after assembling.
Make Ahead: You can prepare the cannoli shells up to 3 days in advance – just store them in an airtight container at room temperature. The lemon filling can be mixed and stored separately in the fridge for up to 2 days. When you’re ready to serve, simply pipe the filling into the shells.
Serve: For the best texture and taste, fill your cannoli shells just before serving. If you have any leftover filling, keep it in the fridge in an airtight container for up to 3 days. Give it a quick stir before using it again.
| Preparation Time | 30-40 minutes |
| Cooking Time | 10-12 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 15-20 g
- Fat: 70-80 g
- Carbohydrates: 150-170 g
Ingredients
- 2 (9-inch) pie crust rounds (one box pillsbury pie crusts suggested)
- 1 egg
- 1 tsp water
- 3/4 cup lemon curd
- 1/2 cup marshmallow creme
- 1 cup thawed frozen whipped topping
- 1 tsp finely grated lemon peel (optional)
- 1 tsp confectioners’ sugar
Step 1: Prepare the Pie Dough and Cannoli Forms
- 2 (9-inch) pie crust rounds
Thaw the refrigerated pie crust rounds on the counter for about 10 minutes, so they are easy to unroll.
Meanwhile, preheat your oven to 425°F (218°C).
Spray 8 metal cannoli forms with non-stick cooking spray.
Lightly dust a cutting board with flour, then unroll one pie crust onto it.
Use a 4 1/2-inch cookie cutter to cut out four circles from the dough.
Repeat this step with the second pie crust round to make a total of 8 circles.
Step 2: Shape Cannoli Shells and Bake
- 1 egg
- 1 tsp water
In a small bowl, whisk together the egg and water to make an egg wash.
Wrap each pie crust circle around a cannoli form, sealing the edges with the egg wash.
Place the wrapped forms onto a parchment paper-lined baking sheet and freeze them for 10 minutes.
Once chilled, bake the cannoli shells in the preheated oven for 10-12 minutes or until they are lightly golden brown.
Let the shells cool for 10 minutes, then carefully remove them from the forms, and allow them to cool completely before filling.
I find that placing them on a wire rack helps speed up the cooling process.
Step 3: Prepare the Lemon Meringue Filling
- 3/4 cup lemon curd
- 1/2 cup marshmallow creme
- 1 cup thawed frozen whipped topping
- 1 tsp finely grated lemon peel (optional)
In a mixing bowl, stir together the lemon curd and marshmallow creme until smooth.
Gently fold in the thawed whipped topping and the finely grated lemon peel, if using, until just combined.
Spoon the filling mixture into a disposable pastry or zip-top bag and refrigerate until you are ready to fill the cannoli.
For even more lemony flavor, I sometimes add an extra sprinkle of lemon zest.
Step 4: Fill the Cannoli Shells and Serve
- cannoli shells (from Step 2)
- lemon meringue filling (from Step 3)
- 1 tsp confectioners’ sugar
Just before serving, snip the tip off the pastry or zip-top bag and pipe the chilled lemon meringue filling mixture into the cooled cannoli shells (from Step 2).
Arrange the filled cannoli on a serving platter.
Sprinkle the cannoli with confectioners’ sugar for a sweet finish.
Serve immediately and enjoy!
