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Lemon Pie Cannoli

Here’s a dessert mashup that combines the taste of Lemon Meringue Pie with the look of a Cannoli. With each bite of a Lemon Meringue Pie Cannoli, you’ll enjoy the crispy crunch of flaky pie crust and a pop of tart lemon flavor balanced with the sweetness of marshmallow and cream.
It is so fun creating new twists on classic desserts and these treats combine one of my favorites with one of my husband’s favorites.

Over the years I’ve made my own homemade cannoli with sweet ricotta filling and I’ve also played around with other treats and appetizers using homemade cannoli shells.

To make this dessert mashup, I wanted the dessert to have lemon meringue pie flavors with the look of a cannoli, so I use pie dough to make the shells.
Each pie crust shell is stuffed with a tart lemon meringue filling.

These desserts look challenging but are really super easy to make.

You will need to use metal cannoli forms to make them. The forms are inexpensive and can be used to make hundreds of cannolis for years to come. You can find the forms along with lemon curd or lime curd and marshmallow fluff from amazon (commission earned for sales).

Let’s make Lemon Cannoli using pie dough!

Grab 8 metal cannoli forms and spray them with cooking spray.
Once you have them ready, you can un-roll your pie dough and cut four circles using a 4 ½ inch round cookie cutter. Don’t, have the cutter? Just find a bowl that’s close to that size, set it upside down on the dough, and cut it out around it.

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Wrap pie dough around cannoli forms.

Then wrap the pie dough circle around the cannoli forms, sealing the edges with a bit of egg wash. Place them on a parchment paper lined baking sheet and pop them in the freezer.

It’s a good idea to let the dough chill out before it goes into the oven.


For the Cannoli Shells:

12 pre-made cannoli shells

For the Lemon Pie Filling:

1 cup whole milk ricotta cheese, strained
1/2 cup cream cheese, softened
1/2 cup powdered sugar, plus extra for dusting
1/4 cup lemon curd
1 teaspoon lemon zest
1 tablespoon lemon juice


Lemon zest curls for garnish


Prepare the Lemon Pie Filling:

In a mixing bowl, combine ricotta cheese, cream cheese, and powdered sugar. Beat with an electric mixer until smooth.
Add lemon curd, lemon zest, and lemon juice to the cheese mixture. Beat until well incorporated.

Fill the Cannoli Shells:

Spoon the lemon pie filling into a piping bag fitted with a wide tip. Fill each cannoli shell from both ends to ensure the filling is evenly distributed.

Garnish and Serve:

Dust the filled cannoli with additional powdered sugar.
Garnish with lemon zest curls for an extra touch of lemon flavor and visual appeal.

Chill (Optional):

Chill the cannoli in the refrigerator for about 30 minutes before serving to help set the filling and enhance the flavors.

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