Lemon Meringue Pie Cannoli: 6 Magical Bites of Sunshine

You know that moment when two of your favorite desserts collide in the most delicious way possible? That’s exactly what happened when I first made these Lemon Meringue Pie Cannoli—a crispy pie crust shell hugging a creamy, dreamy lemon filling that tastes just like the inside of a perfect lemon meringue pie. I stumbled onto this idea after a summer picnic where I couldn’t decide between cannoli and lemon pie, so I thought—why not both? The result is a handheld treat that’s tangy, sweet, and just a little bit fancy without being fussy. Trust me, one bite and you’ll be hooked.

Why You’ll Love These Lemon Meringue Pie Cannoli

Let me count the ways these little bites will steal your heart:

• They’re surprisingly simple—store-bought pie dough and a no-bake filling mean less time in the kitchen and more time eating.
• The bright lemon flavor with that fluffy marshmallow swirl tastes like sunshine in every bite.
• Perfect for summer gatherings—no forks needed, just pure handheld happiness.
• A fun mashup that’ll make everyone ask, “Wait, is this cannoli… or pie?!” (Spoiler: It’s both, and it’s glorious.)

Ingredients for Lemon Meringue Pie Cannoli

Gather these simple ingredients—most are pantry staples, and the rest are easy to find. The magic happens when they all come together!

• • 2 (9-inch) round pie dough circles (I swear by Pillsbury Pie Crusts—they roll out perfectly every time)
  • 1 egg (just for the egg wash—trust me, it’s the glue that holds these crispy shells together)
  • 1 teaspoon water (to thin the egg wash so it brushes on smoothly)
  • ¾ cup lemon curd (store-bought works great, but homemade? Even better if you’re feeling fancy)
  • ½ cup marshmallow fluff (this is the secret weapon that gives the filling that cloud-like meringue texture)
  • 1 cup frozen whipped topping, thawed (let it sit on the counter for 30 minutes—no one likes lumpy filling!)
  • 1 teaspoon fresh lemon zest (optional, but that little pop of yellow makes it look—and taste—extra special)

1 teaspoon powdered sugar (for that pretty snowy dusting right before serving)

See? Nothing crazy here. Just good, simple stuff that turns into something extraordinary. Now let’s get to the fun part—making them!

Equipment You’ll Need

No fancy gadgets required—just a few basics to make these beauties shine:

• 8 metal cannoli forms (the unsung heroes that give these their perfect shape)
• 4½-inch round cookie cutter (or a glass in a pinch—we’re rebels like that)
• Pastry bag with a large tip (or snip the corner off a zip-top bag—no judgment here)
• Parchment paper (because nobody likes scrubbing baking sheets)

That’s it! Now let’s roll up those sleeves and get baking.

How to Make Lemon Meringue Pie Cannoli

Okay, friends – here’s where the magic happens! These little lemon clouds in crispy shells come together in four easy stages. Don’t let the fancy look fool you; it’s all about simple steps done with love (and maybe a little messy fun).

Preparing the Pie Crust Shells

First, let’s tackle those golden shells that’ll cradle our lemony goodness. Unroll your pie dough on a lightly floured surface – I like to give it a few gentle rolls with my trusty pin just to smooth out any cracks. Cut out those perfect circles with your 4½-inch cutter (or that juice glass you’ve been eyeing). Now, here’s the trick: brush the edges with egg wash before wrapping them around the cannoli forms. This isn’t just for looks; that egg wash is like edible glue that keeps your shells from popping open in the oven. Press the seams firmly – I use my thumb and forefinger like I’m sealing a tiny pastry envelope.

Baking and Cooling the Shells

Here’s my golden rule: freeze those formed shells for 10 minutes before baking. I know, I know – waiting is hard when you’re excited, but this step is what gives you that perfect crispness. Pop them in the oven at 425°F and watch them puff up like little golden pillows. They’re done when they’re lightly tanned – about 10-12 minutes. Now comes the hardest part: letting them cool completely before filling. I set mine on a rack and walk away (okay, I peek a few times) because warm shells + creamy filling = sad, soggy cannoli.

Making the Lemon Meringue Filling

While those shells cool, let’s whip up that dreamy filling. In a bowl, gently marry the lemon curd and marshmallow fluff until they’re one happy couple. Now for the whipped topping – fold it in with a spatula using big, slow strokes like you’re tucking a baby into bed. Too much stirring and you’ll deflate all that airy goodness. If you’re using lemon zest, now’s the time to sprinkle it in. Taste? Oh, go ahead – chef’s privilege! The filling should be cloud-light but hold its shape when you scoop it.

Assembling the Cannoli

Time for the grand finale! Spoon your filling into a pastry bag – no fancy tip needed, just a wide opening to let that fluffy goodness flow. Hold a cooled shell in one hand and pipe from both ends until you see the filling just peek out the centers. Warning: this might get messy, and that’s half the fun. A light dusting of powdered sugar is like the cherry on top – it makes everything look prettier and adds that final kiss of sweetness. Pro tip: fill them no more than an hour before serving to keep that perfect crisp-tender contrast.

Tips for Perfect Lemon Meringue Pie Cannoli

Okay, let me spill my secrets—these little tricks are what took my cannoli from “pretty good” to “oh-my-gosh-give-me-the-recipe” status. Trust me, they make all the difference!

Freeze Those Shells Before Baking

I know it’s tempting to skip this step when you’re in a hurry, but those 10 minutes in the freezer are magic. It’s like giving the dough a little nap before its big oven debut—this chill time helps the shells hold their shape and get that perfect crispness. Bonus: while they’re freezing, you can clean up or start the filling!

Store-Bought Dough is Your Friend

Listen, I’m all for homemade when there’s time, but those Pillsbury pie crusts work beautifully here. They roll out like a dream and taste just as good as homemade in this application. Plus, using pre-made dough means you’re just 30 minutes away from dessert—now that’s what I call a win!

Make-Ahead Magic

Here’s my party trick: the filling actually gets better after an hour or two in the fridge. The flavors have time to mingle and the texture firms up just enough for perfect piping. Just cover it tightly with plastic wrap (press it right against the surface to prevent a skin from forming) and you’re golden. The shells? They’ll keep in an airtight container for 2 days—just refresh them in a 300°F oven for 3 minutes if they lose their crunch.

Variations and Substitutions

Oh, the possibilities! One of my favorite things about this recipe is how easily you can tweak it to make it your own. Here are some fun twists I’ve tried (and loved):

For the Crust Lovers

If you’re feeling ambitious, swap the store-bought pie dough for homemade—my grandma’s buttery pastry recipe works wonders here. Short on time? Try phyllo dough brushed with melted butter for an extra flaky, delicate shell that shatters beautifully with each bite.

Berry Happy Accidents

Last summer, I tossed in a handful of mashed raspberries to the filling—game changer! The tart berries cut through the sweetness beautifully. Blueberries or diced strawberries would be divine too. Just fold them in gently so they don’t bleed too much color.

Dairy-Free Delight

My vegan friend adores this version: use coconut whipped topping and a dairy-free pie crust (many store brands are accidentally vegan!). The lemon curd is trickier, but I’ve had luck with a chia seed-thickened lemon mixture in a pinch.

The beauty? No matter how you tweak it, that sunny lemon flavor always shines through. What variations will you try?

Serving and Storing Lemon Meringue Pie Cannoli

Here’s the thing about these little beauties—they’re at their absolute best when served slightly chilled. I like to pop the filled cannoli in the fridge for about 15 minutes before serving. That quick chill firms up the filling just enough so you get that perfect contrast between the crisp shell and the cloud-like lemon center. Arrange them on a pretty platter with some extra lemon zest sprinkled around—trust me, your guests will ooh and aah before they even take a bite!

Now, about leftovers (as if there will be any!): if you do somehow end up with extras, store them in an airtight container in the fridge for up to 2 days. The shells will soften a bit, but they’ll still taste amazing. Pro tip: if you want to prep ahead, keep the shells and filling separate until just before serving. That way, you’ll preserve that wonderful crunch we worked so hard to achieve!

One last serving idea I love—for a fun twist, set up a “cannoli bar” at your next gathering with different toppings like crushed graham crackers, mini chocolate chips, or even a drizzle of melted white chocolate. Let everyone customize their own—it’s always a hit at my summer parties!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in these delightful treats—because let’s face it, we all want to know how many extra laps around the kitchen we’ll need to do after eating three of these!

Important note: These numbers are estimates based on the specific ingredients I used. Your results might vary slightly depending on brands or if you make any substitutions (like that extra spoonful of marshmallow fluff we all sneak in).

• Serving Size: 1 cannoli (because let’s be real—who stops at half?)
• Calories: 340 kcal (worth every single one!)
• Sugar: 20g (that’s the lemon and marshmallow singing their sweet duet)
• Sodium: 200mg (mostly from the pie crust—the filling is pretty light here)
• Fat: 15g (hello, buttery crust!)
• Saturated Fat: 6g (the price we pay for flakiness)
• Carbohydrates: 45g (mostly from that delicious crispy shell)
• Fiber: 1g (hey, there’s lemon zest in there—that counts as a fruit, right?)
• Protein: 3g (surprising little protein punch from the egg and dairy)
• Cholesterol: 30mg (thanks mostly to our egg wash hero)

There you have it—the delicious details! Remember, life’s too short to stress over dessert nutrition. Just enjoy every lemony, crispy, fluffy bite!

Frequently Asked Questions

Can I use homemade lemon curd?

Absolutely! While store-bought works great (and saves time), homemade lemon curd takes these cannoli to another level. My grandma’s secret? She always adds an extra pinch of salt to balance the sweetness. Just make sure your homemade curd is nice and thick—if it’s too runny, your filling might not hold its shape as well.

How do I prevent soggy shells?

Oh, I learned this the hard way! The key is making sure your shells are completely cooled before filling them—I wait at least 30 minutes. Also, don’t fill them more than an hour before serving. If you’re prepping ahead, store shells and filling separately. Pro tip: if your kitchen is warm, pop the filled cannoli in the fridge after assembling to keep everything crisp.

What if I don’t have cannoli forms?

No forms? No problem! Get creative—I’ve used clean, empty aluminum cans (like tomato paste cans) wrapped in foil. Just be sure to spray them well with cooking spray. You can also shape the dough around wooden spoon handles for mini cannoli, though they’ll be more open-ended. The beauty is in the taste, not perfection!

Can I make these gluten-free?

You sure can! Simply swap the pie crust for your favorite gluten-free version—many store brands work beautifully. The filling is naturally gluten-free as is. Just check your lemon curd label if you’re using store-bought, as some brands may contain thickeners with gluten.

Tried this recipe? Tag me with your cannoli creations—I’d love to see your delicious twists!

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