Lemon Meringue Pie Cannolis


Everyday Culinary Delights 👩‍🍳


In the realm of desserts, a delightful fusion has emerged that marries the tartness of lemon meringue pie with the crispy, sweet shell of a traditional cannoli. This creation, known as the Lemon Meringue Pie Cannoli, has captivated the palates of dessert enthusiasts, blending the best of two worlds into a singular, mouthwatering treat. The origins of both parent desserts are steeped in culinary tradition, with lemon meringue pie boasting a rich history of zesty lemon custard crowned with a fluffy meringue, and cannolis hailing from Sicily, where they were filled with sweet, creamy ricotta.

The innovation behind Lemon Meringue Pie Cannolis lies in their ability to offer a refreshing twist on Italian tradition while maintaining the essence of a beloved American classic. The idea to envelop the tangy lemon meringue filling within a crunchy cannoli shell not only demonstrates culinary creativity but also showcases the versatility of lemon-based recipes. This combination works spectacularly well, providing a symphony of flavors and textures that dance on the palate.

Why does this combination work so seamlessly? The secret lies in the balance of flavors and the contrast in textures. The lemon curd brings a vibrant tartness that cuts through the sweetness of the marshmallow fluff and the richness of the whipped topping. Meanwhile, the cannoli shell offers a delightful crunch that complements the creamy filling. Together, they create a dessert that is both indulgent and refreshing, perfect for any occasion, from a summer gathering to an elegant dessert table. It’s a testament to the creativity of bakers who dare to blend traditions and flavors, resulting in a dessert that’s truly greater than the sum of its parts.

Ingredients List

Creating Lemon Meringue Pie Cannolis requires a curated list of ingredients that blend together to form the perfect balance of tart, sweet, and crunchy. Here’s everything you need:

  • For the Cannoli Shells:
    • 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)
    • 1 egg (for egg wash)
    • 1 teaspoon water (for egg wash)
  • For the Filling:
  • For Garnish:
    • 1 teaspoon powdered sugar

The ingredients list for Lemon Meringue Pie Cannolis reflects the essence of the dessert: a harmonious blend of simplicity and sophistication. Each component plays a critical role in achieving the signature flavors and textures of this innovative treat. From the flaky pie crust that forms the shell to the tart lemon curd that constitutes the heart of the filling, every ingredient is chosen for its ability to contribute to the overall sensory experience. Additionally, the optional lemon zest garnish not only adds a pop of color but also intensifies the lemon flavor, making each bite a vibrant celebration of citrus.

Preparation Guide

Step 1: Prepare the Oven and Cannoli Forms

  • Preheat your oven to 425°F (218°C).
  • Spray 8 metal cannoli forms with non-stick cooking spray. This will ensure your cannoli shells come off easily after baking.

Step 2: Creating the Cannoli Shells

  • On a lightly floured surface, unroll your pie dough.
  • Cut out four 4 ½-inch circles from each crust using a round cookie cutter. If you don’t have a cutter, a similarly sized bowl can work as a template.
  • Whisk together the egg and water to make an egg wash.
  • Wrap the dough circles around the cannoli forms, sealing the edges with the egg wash. This will prevent the dough from opening up during baking.
  • Place the wrapped forms on a parchment paper-lined baking sheet and freeze for 10 minutes. Chilling the dough helps to maintain the shape during baking.

Step 3: Bake the Cannoli Shells

  • Bake the shells in the preheated oven for 10-12 minutes, or until they are golden brown.
  • Allow them to cool slightly before carefully sliding them off the forms. Use tongs or wrap the forms with a cloth to protect your hands from the heat.

Step 4: Filling Preparation

  • In a medium mixing bowl, combine the lemon curd and marshmallow fluff. Stir until well mixed.
  • Gently fold in the frozen whipped topping until the mixture is smooth. If using, stir in the fresh lemon zest at this stage.
  • Refrigerate the filling until you’re ready to assemble the cannolis. This helps the filling set and makes it easier to pipe.

Step 5: Assembly

  • Once the cannoli shells have completely cooled, transfer the lemon filling into a piping bag.
  • Pipe the filling into each shell, filling them from both ends to ensure the middle is not left empty.
  • Dust the filled cannolis with powdered sugar for a sweet finish.

Step 6: Serving Suggestions

  • Serve the Lemon Meringue Pie Cannolis on a platter, garnished with lemon slices and fresh mint leaves if desired.
  • Pair with lemonade or sparkling wine for a refreshing accompaniment that complements the zesty flavor of the cannolis.

This detailed preparation guide for Lemon Meringue Pie Cannolis walks you through each step of the process, from preparing the dough to filling and serving the completed dessert. The guide emphasizes the importance of technique, such as sealing the dough with egg wash and chilling the shells before baking, which are crucial steps for achieving the perfect cannoli. Additionally, the option to garnish with lemon zest not only adds a vibrant flavor but also a touch of elegance to the presentation. Whether you’re a seasoned baker or new to the kitchen, this guide ensures that you can create a dessert that is as delightful to look at as it is to eat.

Tips and Tricks

Creating the perfect Lemon Meringue Pie Cannolis is an art that comes with its own set of tips and tricks to ensure success every time. Here are some expert suggestions to elevate your dessert:

  • Shell Perfection: Achieving the ideal cannoli shell starts with the dough. For a flakier texture, try chilling the pie dough for about 30 minutes before rolling and cutting. This makes the dough easier to handle and enhances the texture of the baked shell.
  • Filling Flavors: For an extra punch of citrus in your filling, increase the amount of lemon zest. You can also experiment with adding a small amount of lemon juice to the filling for a more pronounced lemon flavor, but be cautious as too much can affect the filling’s consistency.
  • Smooth Filling: To ensure your lemon meringue filling is lump-free and smooth, whisk the lemon curd and marshmallow fluff together until thoroughly combined before folding in the whipped topping. A smooth filling makes for easier piping and a more pleasant texture.
  • Storing Cannolis: Assembled Lemon Meringue Pie Cannolis are best enjoyed fresh. However, if you must store them, place them in an airtight container in the refrigerator. For optimal texture, fill the cannoli shells with the lemon meringue mixture just before serving.
  • Decorative Touches: Enhance the visual appeal of your cannolis with creative garnishes. In addition to powdered sugar, consider adding lemon slices, mint leaves, or even a drizzle of lemon glaze for an extra decorative touch.
  • Serving Suggestions: Elevate your dessert presentation by serving your Lemon Meringue Pie Cannolis on a platter with a dusting of powdered sugar and creative pie crust designs surrounding them. This not only adds to the aesthetic but also hints at the dessert’s pie crust component.

By incorporating these tips and tricks into your baking process, you’ll be well on your way to creating Lemon Meringue Pie Cannolis that are as delightful to look at as they are to devour. Remember, the key to a great dessert is not just in the taste but also in the presentation and the joy it brings to the table.


Can I make Lemon Meringue Pie Cannolis ahead of time?

Yes, you can prepare the cannoli shells and lemon meringue filling up to two days in advance. Store the shells at room temperature in an airtight container and keep the filling refrigerated. Assemble the cannolis just before serving to maintain the best texture.

What if I don’t have metal cannoli forms?

In a pinch, you can make homemade forms using aluminum foil. Roll the foil into tight cylinders of the desired size, ensuring they are sturdy enough to hold the shape of the dough. Spray with cooking spray before wrapping the dough around them.

How do I prevent the cannoli shells from becoming soggy?

To keep the shells crisp, ensure they are fully cooled before filling, and fill them just before serving. The egg wash seal also helps create a barrier that minimizes sogginess.

Can the recipe be made gluten-free?

Yes, you can use gluten-free pie dough to make the cannoli shells. Be sure to check that all other ingredients meet your dietary needs.

Is there a dairy-free alternative for the filling?

For a dairy-free version, use a dairy-free whipped topping alternative and ensure your lemon curd is made without butter or use a suitable substitute.

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Lemon Meringue Pie Cannolis

  • Author: Naomi
  • Total Time: 30 minutes
  • Yield: 8 cannolis


Embrace the ultimate dessert fusion with these Lemon Meringue Pie Cannolis. This recipe marries the tangy and sweet flavors of a classic lemon meringue pie with the crispy texture of a traditional cannoli, creating a delightful treat that’s sure to impress. Perfect for special occasions or as a refreshing summer dessert, each cannoli offers a bite of zesty lemon meringue filling encased in a flaky pie crust shell. Garnished with a dusting of powdered sugar, these cannolis are a visually stunning addition to any dessert table.


For the Cannoli Shells:
2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)
1 egg (for egg wash)
1 teaspoon water (for egg wash)
For the Filling:
¾ cup lemon curd
½ cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon fresh lemon zest (optional)
For Garnish:
1 teaspoon powdered sugar


Prepare the Oven and Pan:
Preheat oven to 425°F (218°C). Allow pie dough to thaw for about 10 minutes.
Spray 8 metal cannoli forms with non-stick cooking spray.
Creating the Shells:
On a floured surface, unroll pie crust and cut out four 4 ½-inch circles from each crust.
Whisk egg and water for egg wash. Wrap dough circles around cannoli forms, sealing edges with egg wash.
Freeze wrapped forms for 10 minutes, then bake on a parchment-lined sheet for 10-12 minutes until golden. Cool before removing from forms.
Filling Preparation:
Mix lemon curd and marshmallow fluff. Fold in whipped topping and lemon zest.
Refrigerate filling until ready to assemble.
Pipe lemon filling into cooled cannoli shells.
Dust with powdered sugar before serving.
Serving Suggestions:
Serve on a platter with lemon slices and fresh mint leaves. Pair with lemonade or sparkling wine.


  • Make Ahead: To ease the preparation process, cannoli shells and lemon meringue filling can be made ahead. This flexibility makes it perfect for entertaining.
  • Customization: Feel free to add more lemon zest to the filling for an extra citrus kick, or experiment with garnishes to suit the occasion.
  • Serving Tip: For an extra touch of elegance, serve the cannolis on a platter garnished with lemon slices and fresh mint leaves, accompanied by a refreshing beverage like lemonade or sparkling wine.
  • Storage: If you have leftovers, they can be stored in the refrigerator, though it’s best to enjoy them within a day to maintain the best texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American


  • Calories: 340 kcal per serving

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