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Lemon Meringue Pie Cannolis

Lemon Meringue Pie Cannolis 🍋✨
These Lemon Meringue Pie Cannolis combine the zesty brightness of lemon curd with creamy marshmallow filling inside a golden, flaky crust. Light, tangy, and perfectly sweet — a refreshing twist on the classic cannoli! 🍋🥐
Ingredients
- 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)
- 1 teaspoon powdered sugar (for dusting)
Instructions
- Prepare the Dough: Let the pie dough thaw at room temperature for about 10 minutes to make it easier to handle.
- Preheat the Oven: Preheat your oven to 425°F (218°C) and lightly spray cannoli forms with non-stick spray.
- Cut the Dough: On a floured surface, use a 4½-inch cookie cutter to cut circles out of the pie crust.
- Shape the Cannolis: Wrap each circle around a cannoli form and seal the edges with an egg wash (1 egg + 1 tsp water).
- Chill the Dough: Freeze the wrapped forms for 10 minutes to help them keep shape during baking.
- Bake the Cannolis: Transfer to a parchment-lined sheet and bake for 10–12 minutes, or until golden brown.
- Cool and Remove: Let shells cool completely before gently removing them from the forms.
- Prepare the Filling: In a bowl, mix lemon curd and marshmallow fluff. Fold in whipped topping and lemon zest until smooth.
- Fill the Cannolis: Chill the filling for 15–20 minutes, then pipe into cooled shells.
- Finish and Serve: Dust lightly with powdered sugar and serve immediately for the crispiest texture.
💡 Tips & Variations
- Add a touch of toasted meringue on top for a show-stopping finish. 🔥
- Swap lemon curd for raspberry or passion fruit curd for a fruity twist. 🍓🥭
- Store filled cannolis in the fridge up to 1 day — best enjoyed fresh!