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Lemon Meringue Pie Cannolis

Lemon Meringue Pie Cannolis

DeShawn Mitchell
A delightful fusion of lemon meringue pie and cannoli, combining a crispy pie dough shell with a creamy, zesty lemon filling. Perfect for impressing guests at gatherings or treating yourself to a unique dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine Fusion
Servings 12 cannolis
Calories 250 kcal

Ingredients
  

Cannoli Shells

  • 1 package store-bought pie dough round pie dough circles preferred
  • 1 large egg for egg wash

Lemon Meringue Filling

  • 1 cup lemon curd high quality
  • 1 cup marshmallow fluff
  • 1 cup whipped topping
  • 1 teaspoon lemon zest optional, for extra zing
  • 1 pinch salt optional, to balance sweetness

Instructions
 

Prepare Cannoli Shells

  • Preheat oven to 375°F (190°C).
  • Roll out pie dough and cut into circles large enough to wrap around cannoli forms.
  • Lightly grease cannoli forms. Wrap dough circles around forms, overlapping edges slightly, and seal with egg wash.
  • Brush shells with egg wash for shine and crispiness.
  • Bake for 12-15 minutes until golden brown. Cool slightly, then gently remove from forms.

Make Lemon Meringue Filling

  • In a bowl, combine lemon curd and marshmallow fluff until smooth.
  • Gently fold in whipped topping to maintain light, fluffy texture. Add lemon zest and salt if using.
  • Chill filling for 30 minutes to firm up.

Assemble Cannolis

  • Using a piping bag, fill cannoli shells from both ends with chilled filling just before serving.
  • Garnish with powdered sugar, lemon zest, or chopped pistachios.

Notes

  • Assemble cannolis just before serving to keep shells crispy.
  • Store unfilled shells in an airtight container at room temperature.
  • Refrigerate filling in an airtight container for up to 4 days.
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