Lemon Meringue Cannoli is the kind of dessert that captures attention from the first bite. This vibrant treat blends the zesty tang of lemon meringue pie with the crispy charm of a cannoli shell, resulting in a dessert that’s both playful and refined. Whether you’re planning a summer gathering, a spring brunch, or simply craving something fresh and unique, these lemon cannoli are the perfect pick. They’re easy to make, delightfully sweet, and look stunning on any dessert table. This recipe takes less than 30 minutes from start to finish and brings a bakery-quality result right into your home kitchen.
Why You’ll Love This Lemon Meringue Cannoli Recipe
You’ll fall in love with these cannoli because they are bursting with fresh lemon flavor while being airy and satisfying. The smooth filling combines tangy lemon curd with fluffy marshmallow and whipped topping, giving it a meringue-like texture without the work of making actual meringue. The shells, made from pie crust dough, are crisp and buttery, giving you a golden exterior that perfectly cradles the luscious filling. They’re ideal for make-ahead prep, portable for parties, and always leave guests reaching for seconds. Plus, the vibrant citrus flavor makes them feel just right for warm-weather entertaining or anytime you need a sunny pick-me-up.
Ingredients
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2 (9-inch) round pie dough circles (such as Pillsbury Pie Crusts)
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1 egg
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1 teaspoon water
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¾ cup lemon curd
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½ cup marshmallow fluff
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1 cup frozen whipped topping, thawed
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1 teaspoon fresh lemon zest (optional)
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1 teaspoon powdered sugar
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Non-stick cooking spray (for greasing cannoli forms)
Step-by-Step: How to Make Lemon Meringue Cannoli
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Thaw the store-bought pie dough at room temperature for around 10 minutes until it’s pliable enough to unroll easily.
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Preheat your oven to 425°F (220°C).
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Lightly coat eight metal cannoli forms with non-stick cooking spray.
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Lightly flour a cutting board or clean surface, and unroll one of the pie crusts. Using a 4½-inch round cutter, cut four circles from the dough. Repeat with the second crust for a total of eight rounds.
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Whisk the egg and water together in a small bowl to create a simple egg wash.
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Wrap each dough circle around a cannoli form and use the egg wash to seal the overlapping edges.
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Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes to help them hold their shape.
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Bake the cannoli shells for 10 to 12 minutes until golden and crisp.
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Let the shells cool for 10 minutes, then carefully remove them from the forms. Allow them to cool completely.
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In a bowl, stir together the lemon curd and marshmallow fluff until smooth. Carefully incorporate the thawed whipped topping and, if desired, the lemon zest into the mixture.
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Transfer the filling into a disposable pastry or zip-top bag. Refrigerate until ready to use.
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Just before serving, snip off the tip of the bag and pipe the filling into each shell.
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Dust with powdered sugar, serve, and enjoy immediately.
Helpful Tips
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Use cold pie dough to make cutting and shaping easier. If it becomes too soft, pop it back in the fridge for a few minutes.
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Don’t skip the freezing step — it ensures your shells hold their cylindrical shape and bake evenly.
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Let the shells cool fully before adding filling to prevent sogginess.
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If you don’t have metal cannoli forms, you can make makeshift molds using rolled-up aluminum foil.
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Want a little extra flair? Dip the ends of the filled cannoli in crushed cookies or white chocolate chips for a fun twist.
Substitutions and Variations
This recipe is highly versatile and can be modified to match various flavor preferences or dietary needs:
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Pie crust alternatives: Use a gluten-free crust to make the cannoli shells gluten-free, or prepare your own homemade dough if you enjoy baking from scratch.
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Dairy-free options: Choose dairy-free whipped topping and verify that your lemon curd and marshmallow fluff are dairy-free. Many store-bought versions already are.
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Filling swaps: Add a spoonful of berry jam to the lemon curd for a citrus-berry combo, or replace the lemon curd with orange or lime for a fun citrus twist.
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Decorative finishes: Try sprinkling finely chopped pistachios on each end after piping, or drizzle the cannoli with melted white chocolate for a more elegant presentation.
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Mini version: Make smaller rounds and use mini molds for bite-sized cannoli — great for parties and dessert tables.
Storage Instructions
These Lemon Meringue Cannoli are at their best when served fresh. Once filled, the shells begin to soften over time, so it’s ideal to pipe the filling just before serving. If you have leftovers, store them in the refrigerator for up to one day, knowing the shells will lose some of their crispness.
To prep ahead:
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Shells: Bake and cool, then store in an airtight container at room temperature for up to three days.
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Filling: Keep refrigerated in a sealed container for up to three days.
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Assemble only when ready to serve for the perfect texture.
Nutritional Information
Each Lemon Meringue Cannoli (based on 8 servings) contains approximately:
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Calories: 340
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Fat: 16–18g
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Carbohydrates: 42–45g
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Protein: 3–5g
Nutritional content will vary based on the specific ingredients and brands used. For a lighter version, consider using reduced-fat whipped topping or low-sugar lemon curd.
Serving Suggestions
Serve these cannoli slightly chilled or at room temperature. They pair beautifully with a glass of sparkling lemonade, citrus tea, or a scoop of vanilla bean ice cream. Garnish your serving platter with fresh lemon slices or edible flowers for a decorative and refreshing touch. These cannoli are ideal for:
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Baby or bridal showers
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Summer cookouts
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Easter or Mother’s Day brunch
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Light and elegant dessert tables
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Birthday parties or casual get-togethers
Frequently Asked Questions About Lemon Meringue Cannoli
Can I prepare the shells in advance?
Yes! The pie crust shells can be made up to three days ahead and stored in an airtight container at room temperature.
Will the shells stay crispy after filling?
Not for long. It’s best to fill them right before serving. If filled too early, the moisture from the filling softens the crust, reducing that signature crunch.
Can I use homemade lemon curd instead of store-bought?
Absolutely! Homemade lemon curd will make the filling even more flavorful and fresh-tasting if you have the time.
What’s a good substitute for marshmallow fluff?
You can use sweetened whipped cream cheese or a light meringue buttercream if you prefer a different texture or flavor.
Can I make these for a large crowd?
Yes. You can easily double or triple the recipe. Prepare shells and filling separately ahead of time and pipe them fresh at your event.
Final Thoughts
I truly appreciate you giving these Lemon Meringue Cannoli a try — they’re one of my all-time favorite desserts for when I’m craving something cheerful, refreshing, and sure to impress a crowd. With their bright flavor, light texture, and easy assembly, they strike the perfect balance between indulgent and fresh. I hope you enjoy making them as much as I love sharing them. Thanks for being a part of this food-loving community. Happy baking, and may your kitchen always be full of sweet creations and joyful moments!
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Lemon Meringue Cannoli
- Total Time: 30 minutes
- Yield: 8 cannoli 1x
- Diet: Vegetarian
Description
Lemon Meringue Cannoli brings together the best of two classic desserts. Crisp pie crust shells are filled with a creamy, citrusy lemon curd mousse for a fresh, sweet treat perfect for any occasion. Light, zesty, and ready in just 30 minutes—these cannoli are as easy to make as they are fun to serve.
Ingredients
2 (9-inch) round pie dough circles (store-bought or homemade)
1 egg
1 teaspoon water
¾ cup lemon curd
½ cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon lemon zest (optional)
1 teaspoon powdered sugar
Non-stick spray (for cannoli forms)
Instructions
-
Thaw the store-bought pie dough at room temperature for around 10 minutes until it’s pliable enough to unroll easily.
-
Preheat your oven to 425°F (220°C).
-
Lightly coat eight metal cannoli forms with non-stick cooking spray.
-
Lightly flour a cutting board or clean surface, and unroll one of the pie crusts. Using a 4½-inch round cutter, cut four circles from the dough. Repeat with the second crust for a total of eight rounds.
-
Whisk the egg and water together in a small bowl to create a simple egg wash.
-
Wrap each dough circle around a cannoli form and use the egg wash to seal the overlapping edges.
-
Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes to help them hold their shape.
-
Bake the cannoli shells for 10 to 12 minutes until golden and crisp.
-
Let the shells cool for 10 minutes, then carefully remove them from the forms. Allow them to cool completely.
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In a bowl, stir together the lemon curd and marshmallow fluff until smooth. Carefully incorporate the thawed whipped topping and, if desired, the lemon zest into the mixture.
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Transfer the filling into a disposable pastry or zip-top bag. Refrigerate until ready to use.
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Just before serving, snip off the tip of the bag and pipe the filling into each shell.
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Dust with powdered sugar, serve, and enjoy immediately.
Notes
Make the shells and filling up to 3 days in advance.
Fill just before serving to keep the shells crisp.
Use gluten-free crust for a gluten-free version.
Try orange or lime curd for flavor variations.
- Prep Time: 20 minutes Chill Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cannoli
- Calories: 340
- Sugar: 22g
- Carbohydrates: 44g
- Protein: 3g