This Lemon Meringue Pie Cannolis Recipe brings together two beloved desserts in one irresistible summer treat. Flaky golden shells made from pie dough are filled with a light, tangy blend of lemon curd, marshmallow fluff, and whipped topping for a no-bake filling that tastes just like lemon meringue pie. These cannolis are fresh, creamy, citrusy, and fun to serve at any picnic, party, or weekend brunch. They’re also easy to prepare and deliver major flavor without much fuss—especially when you’re craving something bright and satisfying.
Ingredients
-
2 (9-inch) pie dough circles
-
1 egg + 1 tsp water (for egg wash)
-
¾ cup lemon curd
-
½ cup marshmallow fluff
-
1 cup frozen whipped topping, thawed
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1 tsp fresh lemon zest (optional)
-
1 tsp powdered sugar (for dusting)
Preparation
Step 1: Preheat oven and prep dough
Preheat your oven to 400°F (200°C). Roll out the pie dough circles and cut them into 4-inch strips or ovals wide enough to wrap around cannoli molds.
Step 2: Wrap dough and brush with egg wash
Lightly grease metal cannoli molds. Wrap dough strips around each mold, overlapping slightly. Seal the edges with a dab of water. Mix the egg with 1 tsp of water and brush the outsides of the dough for a golden finish.
Step 3: Bake the cannoli shells
Place wrapped molds seam-side down on a parchment-lined baking sheet. Bake for 12–15 minutes or until golden brown. Let cool slightly before gently removing the shells from the molds. Cool completely.
Step 4: Make the lemon meringue filling
In a bowl, combine the lemon curd, marshmallow fluff, and whipped topping. Fold gently until smooth. Stir in lemon zest for an extra citrus boost if desired.
Step 5: Fill the cannolis
Transfer the lemon meringue filling to a piping bag or zip-top bag with the corner snipped. Pipe the filling into both ends of each cooled cannoli shell.
Step 6: Garnish and serve
Dust with powdered sugar and garnish with lemon zest or a small dollop of fluff on the ends. Serve immediately or chill for up to 2 hours before serving.
Variation
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Graham Cracker Crunch: Roll warm shells in crushed graham crackers for a pie crust twist
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Mini Cannolis: Cut smaller dough circles for bite-sized treats
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Toasted Fluff: Use a small kitchen torch to toast the ends of the marshmallow filling
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Berry Twist: Add raspberry or blueberry jam to the filling for a fruity variation
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No-Bake Option: Use pre-made cannoli shells and skip the oven step
Cooking Note
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Let baked shells cool completely before filling to avoid melting the whipped topping
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Use store-bought lemon curd for convenience or homemade for more control over tartness
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Cannoli molds are reusable and help maintain shape—alternatively, wrap dough around foil-wrapped tubes
-
Marshmallow fluff makes the filling light and airy, balancing the tangy lemon
-
Don’t overfill the shells—they’ll be easier to serve and less likely to soften too quickly
Tips
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Keep shells in an airtight container until ready to fill to preserve crispness
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Chill the filling before piping for easier handling
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Dust with powdered sugar just before serving for the best visual effect
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Serve with a side of lemon slices or berries for extra flair
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Great make-ahead dessert—just store the filling and shells separately and assemble before serving
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Nutritional Information (per cannoli, based on 8 servings)
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Calories: 230
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Protein: 2g
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Fat: 12g
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Carbohydrates: 28g
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Sugar: 16g
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Sodium: 115mg
Note: May vary depending on dough brand and portion size
FAQs
Can I use store-bought cannoli shells?
Yes! This shortcut works great if you want to save time—just make the filling and pipe it in.
What’s the best lemon curd to use?
Homemade lemon curd gives the brightest flavor, but a high-quality store-bought version is a great option for convenience.
How far ahead can I make these?
You can bake the shells and make the filling a day ahead. Fill them just before serving for best texture.
Can I freeze these?
The filled cannolis don’t freeze well, but the empty baked shells can be frozen and crisped in the oven before filling.
Is this dessert very tart?
It’s balanced—lemon curd provides tang, while marshmallow fluff and whipped topping keep it light and sweet.
Conclusion
This Lemon Meringue Pie Cannolis Recipe is a bright, zesty twist on traditional cannoli, bringing the tang of lemon curd and the fluff of marshmallow into a crispy pie shell treat. Easy to make, fun to serve, and bursting with flavor, these cannolis are the perfect summer dessert when you want something refreshing and just a little bit fancy. Whether you’re baking for a crowd or treating yourself, this recipe brings sunshine and smiles to every bite.
Print
Lemon Meringue Pie Cannolis Recipe
- Total Time: 35min
Ingredients
Ingredients
-
2 (9-inch) pie dough circles
-
1 egg + 1 tsp water (for egg wash)
-
¾ cup lemon curd
-
½ cup marshmallow fluff
-
1 cup frozen whipped topping, thawed
-
1 tsp fresh lemon zest (optional)
-
1 tsp powdered sugar (for dusting)
Instructions
Step 1: Preheat oven and prep dough
Preheat your oven to 400°F (200°C). Roll out the pie dough circles and cut them into 4-inch strips or ovals wide enough to wrap around cannoli molds.
Step 2: Wrap dough and brush with egg wash
Lightly grease metal cannoli molds. Wrap dough strips around each mold, overlapping slightly. Seal the edges with a dab of water. Mix the egg with 1 tsp of water and brush the outsides of the dough for a golden finish.
Step 3: Bake the cannoli shells
Place wrapped molds seam-side down on a parchment-lined baking sheet. Bake for 12–15 minutes or until golden brown. Let cool slightly before gently removing the shells from the molds. Cool completely.
Step 4: Make the lemon meringue filling
In a bowl, combine the lemon curd, marshmallow fluff, and whipped topping. Fold gently until smooth. Stir in lemon zest for an extra citrus boost if desired.
Step 5: Fill the cannolis
Transfer the lemon meringue filling to a piping bag or zip-top bag with the corner snipped. Pipe the filling into both ends of each cooled cannoli shell.
Step 6: Garnish and serve
Dust with powdered sugar and garnish with lemon zest or a small dollop of fluff on the ends. Serve immediately or chill for up to 2 hours before serving.
Notes
-
Let baked shells cool completely before filling to avoid melting the whipped topping
-
Use store-bought lemon curd for convenience or homemade for more control over tartness
-
Cannoli molds are reusable and help maintain shape—alternatively, wrap dough around foil-wrapped tubes
-
Marshmallow fluff makes the filling light and airy, balancing the tangy lemon
-
Don’t overfill the shells—they’ll be easier to serve and less likely to soften too quickly
- Prep Time: 20 min
- Cook Time: 15 min
Nutrition
- Calories: 230
- Sugar: 16 g
- Sodium: 115mg
- Fat: 12 g
- Carbohydrates: 28 g
- Protein: 2 g