Lemon Meringue Pie Cannolis are what I make when I want sunshine packed into a handheld dessert. They taste familiar and a little fancy at the same time, which makes them perfect for potlucks and weekend treats. If you’ve ever craved the tang of lemon pie and the crisp bite of a cannoli, this mashup will make you grin. The shells are flaky, the filling is creamy, and the meringue gets that toasty, marshmallowy finish that makes everyone lean in for a second bite. I’ll show you how to pull it off at home without making it overly complicated. Ready to bring a little bakery magic to your kitchen?
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Lemon Meringue Pie Cannolis is a keeper: crowd-pleasing with no weird tricks. Lemon Meringue Pie Cannolis are what I make when I want sunshine packed into a handheld dessert. They taste familiar and a little fancy at the…
Let’s make Lemon Cannoli using pie dough!
What you’ll need
I like using pie dough because it bakes up crisp and buttery with less fuss than traditional cannoli shells. You can use homemade or store bought. If you’ve ever made a no bake lemon tart, you already know how lively lemon desserts can be. Here’s the simple setup that works for me every time.
- Pie dough: one standard double crust pack or two circles of homemade dough
- Cannoli forms or DIY tubes made by wrapping foil around a thick wooden spoon handle
- Egg wash: 1 egg beaten with 1 tablespoon water
- Sugar for sprinkling: optional, but adds a gentle crunch
- Lemon filling: lemon curd mixed with lightly sweetened whipped cream and a spoon of mascarpone or cream cheese for body
- Meringue: egg whites, sugar, pinch of cream of tartar, and vanilla
- Finishing: powdered sugar, lemon zest, and a kitchen torch
Step by step
Roll the pie dough thin, about one eighth of an inch. Use a round cutter to make circles, then wrap each circle around a cannoli form. Overlap the edges slightly and seal with egg wash. Place seam side down on a parchment lined tray. If you like extra crunch, sprinkle with a bit of sugar. Bake at 400°F until golden and crisp, usually 10 to 14 minutes. Let them cool a minute, then gently slide off the forms while warm so they don’t stick as they cool.
For the lemon cream, whisk lemon curd to loosen it. Fold in softly whipped cream to make it silky, then beat in a spoon or two of mascarpone for stability. The lemon flavor should be bright and sweet with a little pucker. Taste and adjust with a pinch of salt or a little extra zest if you like it bolder.
Make the meringue by beating egg whites with cream of tartar until foamy, then gradually stream in sugar until glossy and stiff with shiny peaks. Add a splash of vanilla. You can make the filling and meringue ahead, but I recommend piping them the day you serve for the crunchiest texture.
Assembly is easy. Pipe lemon cream into both ends of each shell so the center is fully filled. Then pipe swirls of meringue on top. Torch the meringue until light golden, or broil briefly while watching like a hawk. Finish with a dusting of powdered sugar and fresh lemon zest.
That’s it. Simple pieces, big flavor. And yes, these Lemon Meringue Pie Cannolis disappear fast at any gathering.
Variations and Tips for the Perfect Creamy Cannoli
Flavor swaps and texture boosters
If you’re in a hurry, use store bought lemon curd and whip it with cream. If you want it extra bright, add freshly grated zest or a few drops of pure lemon oil. I also love folding in a spoonful of Greek yogurt for a tangy twist. For a richer feel, use mascarpone instead of cream cheese. If you want a sweeter profile, whisk in a bit of powdered sugar to taste.
For the shells, pie dough bakes beautifully and keeps that tender crisp edge. If you want more shatter and less tender, dust with sugar before baking. For a sturdier shell, let them cool completely on a rack before filling. And avoid overfilling or they may split.
You can also play with different fillings. A thin stripe of raspberry jam down the center adds a pretty surprise. A sprinkle of crushed pistachios gives a savory crunch that balances the lemon. If you love the lemon cheesecake vibe, try a lighter cream cheese ratio and check out this refreshing lemon cheesecake mousse for inspiration on texture.
“I made these for a family brunch and people were actually arguing over the last one. The meringue was fluffy, the lemon filling was bright, and the pie crust shells were crisp even after an hour on the table.”
Pro tip: keep everything chilled until assembly. Cold filling pipes cleanly, and cool shells stay sturdy. If your kitchen is warm, stash filled cannolis in the fridge for 15 minutes before serving so the cream sets a touch and the meringue holds its prettiest peaks.
Lastly, a quick word on meringue. French meringue is easy and fast. If you prefer extra stability, make an Italian meringue by pouring hot sugar syrup into the whites while whipping. That version holds longer but takes an extra step. Either way, keep it smooth and glossy with gradual sugar addition and clean, grease free bowls.
These tips will keep your Lemon Meringue Pie Cannolis tasting bakery tier, even if you’re in flip flops in your kitchen. 
Troubleshooting And Nutrition & Dietary Notes
Common hiccups and quick fixes
Soggy shells: moisture is the enemy. Let shells cool fully before filling, and fill close to serving time. If you must make ahead, store the shells in an airtight tin with a paper towel to absorb humidity. You can also brush the inside lightly with melted white chocolate as a moisture barrier.
Weeping meringue: that little syrupy layer can happen if sugar is under beaten or the meringue sits too long. Beat to stiff, glossy peaks and add sugar slowly. If you see weeping, torch just before serving to bring back shine.
Cracked shells: overbaked or rolled too thin. Aim for even thickness and watch the last few minutes. If a shell cracks, don’t panic. Pipe a touch of lemon cream as “glue” and use that one for the taste test.
Filling too loose: fold in more mascarpone or a spoon of instant vanilla pudding mix. Chill for 20 minutes, then rewhip gently. Also make sure the lemon curd is cooled before mixing.
Gluten free: use a gluten free pie crust or a gluten free tart dough. Dairy free: swap coconut cream for whipping cream and use a dairy free cream cheese alternative. Egg free: use a stabilized whipped topping and skip the meringue, or top with dairy free marshmallow fluff. If you’re curious about condensed milk style lemon treats, this bright lemon condensed milk drizzle cake shows how creamy citrus can be without fuss.
Nutrition estimate per cannoli will vary, but here’s a friendly ballpark for a medium piece: around 220 to 280 calories, 3 to 5 grams of protein, 12 to 16 grams of fat depending on mascarpone or cream cheese, and 20 to 28 grams of carbs. These are treats, so I aim for mindful portions and lots of sharing.
Keep calm, taste as you go, and remember that even slightly imperfect Lemon Meringue Pie Cannolis are still wildly delicious.
Storage, Freezing And Serving Suggestions
Plan ahead without losing the crunch
Unfilled shells keep well at room temp for up to 2 days in a sealed container. Filled shells are best the same day, but you can chill them, uncovered, for up to 2 hours and they’ll stay crisp. If chilling longer, cover lightly and expect a softer bite. Meringue can be torched right before serving to refresh the look.
- Make ahead: bake shells and whip the lemon cream the day before. Store shells at room temp and the cream in the fridge.
- Freezing: freeze unfilled shells in a zip top bag up to 1 month. I don’t recommend freezing filled cannolis since meringue can deflate and the shell softens.
- Serving: add a little zest on top and a thin slice of candied lemon for sparkle. Pair with tea or icy lemonade.
- Party tray: mix in a few berry themed desserts for color. A pan of chilled strawberry icebox pie next to a pile of cannolis makes a bright, happy table.
For a snacky spin, serve mini cannoli shells filled with the lemon cream and a quick dollop of meringue. Bite sized, low stress, and still full of sunny flavor.
If you’re hosting, set up a little DIY station. Keep the shells in one bowl, lemon cream in a piping bag on ice, and meringue ready to torch. Guests love making their own, and it keeps everything crisp until the last plate is cleared.
More About This Recipe
I like recipes that deliver maximum flavor with minimum stress. That’s why these Lemon Meringue Pie Cannolis have become my go to dessert for brunches and cookouts. The pie dough shells are forgiving, the lemon cream is easy to balance, and the meringue brings a wow moment without being fussy. You can torch the tops in front of your guests, and it feels like a little food show without any pressure.
From a timing perspective, I bake the shells in the morning, mix the filling while they cool, and pipe right before serving. If you want to stretch the flavor profile, add a thin swipe of jam inside the shell before filling. Blueberry, raspberry, and even passion fruit taste amazing with lemon. For more citrus baking ideas, I also love the bright crumb of this blueberry lemon loaf on lazy weekends.
Is this authentic cannoli? It’s a playful hybrid that respects both desserts. You get the crisp shell and creamy center of a cannoli with the tang and toast of lemon meringue pie. The result is fresh, fun, and very snackable. If you’re into alternate pie riffs, peek at the cozy textures in apple pie cheesecake trifles for a fall friendly dessert-in-a-cup idea that travels well.
Common Questions
How far ahead can I make them?
Fill them up to 2 hours before serving for best crunch. Unfilled shells can be made a day or two ahead and stored airtight.
Can I skip the meringue?
Absolutely. Dust with powdered sugar and add extra zest, or top with a thin strip of candied lemon. They’ll still taste bright and creamy.
What if I don’t have cannoli forms?
Make your own by rolling heavy duty foil around a wooden spoon handle, then sliding the foil off to form a tube. It works well in a pinch.
Can I fry the pie dough shells instead of baking?
You can, but they brown fast. Fry at 350°F until golden, then drain very well. I prefer baking for a lighter finish and less mess.
How do I keep the meringue shiny?
Beat the sugar in slowly and stop at glossy, stiff peaks. Torch just before serving to refresh the sheen if needed.
Bake a Little Sunshine Today
There’s something about crisp shells, silky lemon cream, and torched meringue that makes people light up. These Lemon Meringue Pie Cannolis bring the best of two classics to your kitchen in a way that’s doable on a weeknight and impressive on a weekend. If you want to see another take on this mashup, check out Lemon Meringue Pie Cannoli – A Fun Twist on 2 Classic Desserts for more creative ideas, or browse the clear steps in this Lemon Meringue Pie Cannoli Recipe – Tablespoon.com guide. I hope you’ll whip up a batch, share them with your favorite people, and make some sweet, lemony memories. Tag me if you try them, and tell me your favorite twist.
Lemon Meringue Pie Cannolis
Ingredients
Method
- Roll the pie dough thin, about 1/8 inch. Use a round cutter to make circles.
- Wrap each circle around a cannoli form, overlapping the edges slightly and sealing with egg wash.
- Place the shells seam side down on a parchment-lined tray. Sprinkle with sugar if desired.
- Bake at 400°F (205°C) for 10-14 minutes until golden and crisp. Let cool for a minute, then remove from forms.
- Whisk the lemon curd to loosen it. Fold in the whipped cream to give it a silky texture.
- Beat in the mascarpone or cream cheese to add stability. Adjust flavor with salt or extra zest.
- Beat egg whites with cream of tartar until foamy.
- Gradually stream in sugar and beat until glossy with stiff peaks. Add vanilla extract.
- Pipe lemon filling into both ends of each shell until fully filled.
- Top with meringue swirls, torch until light golden, or broil briefly.
- Dust with powdered sugar and garnish with lemon zest before serving.
