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Lemon Meringue Pie Cannolis

lemon meringue pie combined with the delightful crunch of a cannoli shell. Our Lemon Meringue Pie Cannolis bring you the best of both worlds in a unique and irresistible dessert. With a tangy lemon curd filling and a fluffy meringue topping, these cannolis are perfect for when you want to impress your guests with something both familiar and wonderfully different. Easy to make and bursting with flavor, these cannolis are sure to become a new favorite in your dessert repertoire.

Experience the perfect marriage of two beloved desserts with our Lemon Meringue Pie Cannolis. These delightful treats feature a crispy cannoli shell filled with a luscious lemon curd and topped with a light, toasted meringue. This unique twist on the classic cannoli is not only visually stunning but also incredibly delicious. The combination of zesty lemon and sweet meringue in a crunchy shell makes for an unforgettable dessert that’s perfect for any occasion.

The first time I served these Lemon Meringue Pie Cannolis, they were an instant hit. It was my sister’s birthday, and I wanted to create something special that combined her two favorite desserts: lemon meringue pie and cannolis. As I watched her take the first bite, her eyes lit up with delight. Since then, these cannolis have become a birthday tradition, eagerly anticipated by family and friends alike. They bring a touch of sunshine to our celebrations, making each moment a little sweeter and more memorable.

Why These Lemon Meringue Pie Cannolis?

Unique Combination: The fusion of lemon meringue pie and cannolis offers a delightful twist on classic desserts, creating a treat that’s both familiar and excitingly new.
Bursting with Flavor: The tangy lemon curd and sweet meringue create a perfect balance of flavors, complemented by the crispy cannoli shell.
Easy and Impressive: Simple to make yet stunning in presentation, these cannolis are sure to impress your guests and become a favorite at any gathering.


2 (9-inch) round pie dough circles
1 egg (for the egg wash)
1 teaspoon water (for the egg wash)
¾ cup lemon curd
½ cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon fresh lemon zest (optional, for enhanced flavor)
1 teaspoon powdered sugar (for dusting)

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Prep the Dough: Allow the pie dough to thaw for 10 minutes at room temperature for easier handling.
Preheat and Prepare: Preheat your oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.
Cut the Dough: On a floured surface, cut out circles from the pie crust using a 4 ½-inch cookie cutter.
Form the Cannolis: Wrap each dough circle around a cannoli form, sealing the edges with egg wash.
Chill and Bake: Chill wrapped forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden brown.
Cool and Remove: Allow cannolis to cool before gently sliding them off the forms.
Prepare the Filling: Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.
Fill the Cannolis: Refrigerate filling, then pipe into cannoli shells just before serving.
Final Touch: Dust with powdered sugar for a sweet finish

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