Lemon Meringue Pie Cannoli

If you’re a dessert lover who craves creativity in every bite, the Lemon Meringue Pie Cannoli is about to become your new favorite indulgence. Imagine the tangy brightness of lemon curd combined with the sweet fluffiness of marshmallow and whipped cream, all tucked into a crisp, golden cannoli shell. This dessert is a perfect balance of creamy, tangy, and crunchy textures, giving your taste buds a delightful surprise in every bite.

Not only is this recipe a showstopper, but it’s also surprisingly easy to make at home, whether you’re an experienced baker or just dipping your toes into pastry-making. Let’s dive into why this recipe is a must-try, how to make it perfectly, and all the tips and variations to customize it for your next gathering.

Why You’ll Love This Recipe

• Crisp meets creamy: The flaky cannoli shell contrasts beautifully with the luscious lemon meringue filling.
• Bright, refreshing flavor: Lemon curd adds a zesty kick, perfect for spring or summer desserts.
• No complex techniques: Uses store-bought pie dough for a quick and easy approach without sacrificing taste.
• Customizable presentation: Garnish with powdered sugar, lemon zest, or edible flowers for a stunning display.
• Perfect for entertaining: Makes 8 elegant cannoli, ideal for dinner parties or special occasions.

Ingredients Breakdown

Dough (Cannoli Shells)

• 2 9-inch pie dough circles (store-bought or homemade)

Egg Wash

• 1 large egg
• 1 teaspoon water

Filling

• 3/4 cup lemon curd
• 1/2 cup marshmallow fluff
• 1 cup frozen whipped topping, thawed
• 1 teaspoon fresh lemon zest (optional)

Garnish

• 1 teaspoon powdered sugar, for dusting

Servings: 8 cannoli

Tools & Equipment Needed

• Oven
• Mixing bowl
• Cannoli forms (metal)
• Pastry bag (or zip-top bag)
• Cookie cutter (4 1/2-inch diameter)
• Parchment paper
• Whisk
• Spatula
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prep the Dough

• If using store-bought pie dough, let it thaw at room temperature for about 10 minutes.
• Lightly dust a cutting board with flour. Unroll one pie dough circle and cut out four 4 1/2-inch circles using a cookie cutter. Repeat with the second dough circle to make a total of eight.

Step 2: Make the Egg Wash

• Whisk together 1 large egg and 1 teaspoon water to create an egg wash.
• This will help seal the dough around the cannoli forms and give a golden finish when baked.

Step 3: Form the Cannoli Shells

• Spray 8 metal cannoli forms with non-stick cooking spray.
• Wrap each pie dough circle around a form, sealing the edge with a little egg wash.

Step 4: Freeze for Shape

• Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes.
• Freezing ensures the dough holds its shape during baking, giving you crisp, beautifully formed shells.

Step 5: Bake the Shells

• Preheat oven to 425°F.
• Bake the cannoli shells for 10–12 minutes or until lightly golden brown.
• Let the shells cool on the forms for 10 minutes, then carefully slide them off. Allow to cool completely before filling.

Step 6: Prepare the Filling

• In a mixing bowl, stir together lemon curd and marshmallow fluff until smooth.
• Gently fold in thawed whipped topping and lemon zest (if using).
• The result should be a light, fluffy, and creamy filling with a bright citrus flavor.

Step 7: Fill the Cannoli

• Spoon the filling into a pastry bag or a zip-top bag with the corner snipped off.
• Pipe the filling into both ends of each cannoli shell.

Step 8: Garnish and Serve

• Dust the cannoli with powdered sugar just before serving.
• Serve immediately to maintain the shell’s crispness and enjoy the creamy, zesty filling.

Tips & Variations

• Extra flaky shells: Don’t skip the quick freeze before baking; it helps keep shells firm and crisp.
• Flavor tweaks: Add a teaspoon of lemon extract for an even more pronounced citrus flavor.
• Chocolate twist: Dip the ends of the cannoli in melted white or dark chocolate before piping the filling.
• Mini cannoli: Use smaller cookie cutters to make bite-sized versions for parties.
• Marshmallow substitute: For a less sweet option, fold in sweetened cream cheese instead of marshmallow fluff.

Flavor Profile & Pairings

The Lemon Meringue Pie Cannoli offers a harmonious blend of tangy, sweet, and creamy flavors. The buttery shell adds a satisfying crunch that contrasts beautifully with the soft, airy filling.

• Wine pairing: Prosecco or a light Moscato complements the citrus notes.
• Non-alcoholic: Lemon-infused sparkling water or chilled chamomile tea works perfectly.
• Side suggestions: Fresh berries or candied lemon slices enhance both flavor and presentation.

Nutritional Overview (Estimated per Serving)

Nutrient	Amount
Calories	250 kcal
Protein	3 g
Carbohydrates	35 g
Fat	12 g
Saturated Fat	4 g
Cholesterol	20 mg
Sodium	150 mg
Fiber	1 g
Sugar	15 g
Vitamin A	200 IU
Vitamin C	5 mg
Calcium	30 mg
Iron	1 mg

Dietary considerations: Vegetarian-friendly; contains dairy and eggs.

Make-Ahead & Meal Prep Tips

• Prepare shells ahead: Bake and cool shells up to a day in advance. Store in an airtight container.
• Make filling ahead: Filling can be made and refrigerated for up to 12 hours.
• Assemble before serving: Fill cannoli just before serving to maintain shell crispness.
• Storage: Filled cannoli are best eaten immediately; leftovers may become soggy.

Frequently Asked Questions (FAQs)

Q1: Can I use homemade pie dough?
A1: Yes! Homemade dough works beautifully and adds a personal touch.

Q2: Can I make this ahead of time?
A2: Prepare shells and filling ahead, but fill just before serving to keep shells crisp.

Q3: Can I freeze the shells?
A3: Yes, unbaked dough-wrapped forms can be frozen before baking, and baked shells can be frozen for up to a month.

Q4: Can I make this without marshmallow fluff?
A4: Substitute with sweetened cream cheese or additional whipped topping for a similar texture.

Q5: How do I avoid soggy cannoli?
A5: Always pipe the filling just before serving; avoid letting the filling sit in the shells for more than 30 minutes.

Cooking Timeline (At a Glance)

Task	Time
Prep Dough	10 minutes
Cut & Wrap Shells	10 minutes
Freeze	10 minutes
Bake Shells	10–12 minutes
Cool & Prepare Filling	10 minutes
Assemble & Serve	10 minutes
Total	32 minutes

Serving Suggestions

• Dust with powdered sugar and garnish with fresh lemon zest for elegance.
• Serve on a dessert platter with other mini treats for a café-style display.
• Pair with chilled lemonade or sparkling wine for a bright, refreshing combination.

Recipe Variations

1. Chocolate Lemon Cannoli: Dip shell ends in melted dark chocolate for a rich contrast.
2. Berry Lemon Cannoli: Add fresh raspberries or blueberries into the filling for extra freshness.
3. Mini Cannoli Bites: Use smaller dough circles for party-friendly bite-sized treats.
4. Meringue Topping: Add a torch-lighted mini meringue on top of each cannoli for dramatic presentation.

Ingredient Spotlight

Lemon Curd

• Selection: Choose high-quality lemon curd or make your own for bright, natural flavor.
• Storage: Keep refrigerated and use within expiration; can be frozen for up to 3 months.

Pie Dough

• Selection: Store-bought dough is convenient, but homemade adds richer flavor.
• Handling: Let thaw to room temperature for pliability and easy rolling.

Pro Cooking Tips

• Quick freeze: Ensures shells retain their shape during baking.
• Even cutting: Use a cookie cutter for uniform shells.
• Gentle folding: Prevents the filling from deflating.
• Immediate serving: Maintains the crisp texture of shells against the creamy filling.

Storage & Freezing Guide

• Unbaked shells: Can be frozen before baking for up to a month.
• Baked shells: Store airtight at room temperature for 1–2 days.
• Filled cannoli: Best served immediately; refrigerate up to 2 hours only.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	250 kcal
Protein	3 g
Carbs	35 g
Fat	12 g
Saturated Fat	4 g
Sugar	15 g

Dietary notes: Vegetarian-friendly; contains dairy and eggs.

Expanded Conclusion

The Lemon Meringue Pie Cannoli is a fun, innovative dessert that brings together the best of two worlds: the tangy, creamy lemon meringue pie and the classic crisp cannoli shell. Perfect for spring, summer, or any festive occasion, it’s a dessert that is visually stunning, deliciously tangy, and incredibly satisfying.

Whether you’re making this for a dinner party, family gathering, or just a weekend treat, the combination of crisp shell and creamy filling is sure to impress. Try it today, savor the vibrant flavors, and share this unique creation with those you love. Happy baking!

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