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Lemon Meringue Pie Cannolis: A Summer Dessert You’ll Fall in Love With

When it comes to summer desserts, few flavors are as refreshing and irresistible as lemon. The tangy brightness of lemon curd, the sweetness of marshmallow, and the light, airy texture of whipped cream create the perfect balance of flavors. Now imagine those flavors tucked inside a flaky, golden-brown pie crust shell, shaped like a cannoli. That’s exactly what you get with these Lemon Meringue Pie Cannolis—a modern twist on two classic desserts that’s guaranteed to impress.

Cannolis are traditionally an Italian pastry made with fried pastry shells filled with ricotta cream. While they’re delicious, they can be heavy and require deep frying, which isn’t always convenient for home bakers. This version uses pie dough to make the shells—crispy, light, and baked instead of fried. Not only does this make the process simpler, but it also gives the dessert a slightly buttery, flaky texture that pairs beautifully with the creamy lemon filling.

Whether you’re planning a summer barbecue, hosting a baby shower, preparing for a holiday gathering, or simply craving a sweet treat for yourself, these cannolis are an elegant yet approachable dessert. Best of all, you can make the shells ahead of time and pipe in the filling just before serving.

Ingredients You’ll Need

Here’s everything required to create these bright and zesty cannolis:

2 (9-inch) round pie dough circles (store-bought for convenience or homemade if you love baking from scratch)
1 egg (to make an egg wash that seals the dough)
1 teaspoon water (to mix with the egg for the wash)
¾ cup lemon curd (homemade or good-quality store-bought for tangy flavor)
½ cup marshmallow fluff (adds that sweet, meringue-like flavor)
1 cup frozen whipped topping, thawed (makes the filling light and airy)
1 teaspoon fresh lemon zest (optional, but enhances the citrus aroma and flavor)
1 teaspoon powdered sugar (for dusting right before serving)

Step-by-Step Instructions

1. Prepare the Dough

Remove the pie dough from the fridge and let it sit at room temperature for 10 minutes. This will soften the dough slightly, making it easier to roll and shape.

2. Preheat and Prep

Preheat your oven to 425°F (218°C). Lightly spray your cannoli forms with non-stick spray so the shells release easily after baking.

3. Cut Out Circles

On a lightly floured surface, roll out the pie dough. Use a 4 ½-inch cookie cutter (or a round glass or bowl) to cut circles. Re-roll scraps as needed so you can maximize the dough.

4. Shape the Cannolis

Wrap each dough circle around a greased cannoli form, slightly overlapping the edges. Seal with a thin brush of egg wash (egg + water mixture). Press lightly to keep the edges together.

5. Chill the Shells

Place the prepared forms on a baking sheet and freeze for about 10 minutes. This helps the dough firm up so it holds its shape while baking.

6. Bake Until Golden

Bake in the oven for 10–12 minutes, or until the shells are golden brown and crisp. Remove and let them cool before sliding off the metal forms. Be gentle to avoid breaking them.

7. Make the Filling

In a medium bowl, combine the lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and lemon zest. Refrigerate for 30 minutes so the filling sets and becomes easy to pipe.

8. Pipe the Filling

Spoon the filling into a piping bag fitted with a round or star tip. Pipe into each cannoli shell from both ends until full.

9. Add the Finishing Touch

Dust the cannolis with powdered sugar right before serving. Optionally, garnish with extra lemon zest, a drizzle of white chocolate, or a small sprig of mint for a polished presentation.

Tips for Perfect Lemon Meringue Cannolis

Use quality lemon curd: A good lemon curd makes all the difference. Homemade curd with fresh lemons will make the filling taste brighter.
Don’t skip chilling the shells: Freezing before baking helps them stay perfectly shaped.
Make shells ahead: Store baked shells in an airtight container for up to 2 days. Fill them only right before serving to avoid sogginess.
Filling too soft? Chill longer before piping, or add a little extra whipped topping to stabilize it.

Serving Suggestions

Serve on a platter with fresh berries like raspberries or blueberries for a burst of color.
Pair with a light iced tea, lemonade, or sparkling wine for a refreshing summer spread.
Add variety by making a batch of chocolate-dipped shells—just dip one end of each baked shell in melted white chocolate before filling.

Storage and Make-Ahead Tips

Unfilled shells: Keep in an airtight container at room temperature for 1–2 days.
Filling: Can be made a day in advance and stored in the refrigerator.
Filled cannolis: Best eaten within a few hours. If you must refrigerate, do so for no longer than a day, but expect the shells to soften.

Frequently Asked Questions

Q: Can I fry the shells instead of baking them?
Yes! If you want a more traditional cannoli shell, you can deep-fry them in oil until golden. But baking keeps things lighter and easier.

Q: Can I make this recipe without cannoli forms?
If you don’t own cannoli tubes, you can improvise by wrapping the dough around rolled-up aluminum foil cylinders.

Q: Can I use homemade pie dough?
Absolutely. A buttery homemade pie crust will make the shells even more flavorful.

Q: What can I substitute for marshmallow fluff?
If you don’t have fluff, you can use melted marshmallows or even a meringue-style frosting for a similar effect.

Why You’ll Love This Recipe

Combines two classic desserts: cannoli + lemon meringue pie
Baked, not fried → lighter and easier to prepare
Refreshing, tangy, and perfect for summer entertaining
Gorgeous presentation with minimal effort

Final Thoughts

These Lemon Meringue Pie Cannolis are a true summer showstopper. They bring together the sunny flavor of lemon, the sweetness of marshmallow, and the light creaminess of whipped topping, all inside a crisp and golden shell. Whether you’re making them for a party, a holiday, or just to satisfy your sweet tooth, they’re guaranteed to disappear quickly.

Take the time to prepare them ahead, keep the filling chilled, and pipe right before serving for the best results. Every bite will remind you of sunshine, summer breezes, and the simple joy of homemade desserts.