Can I use pie crust for cannoli shells?

Yes, pie crust is a fantastic substitute for traditional fried cannoli shells. It’s flaky, buttery, and much easier to handle. This method is perfect for home bakers who don’t want to deal with hot oil or specialized equipment.

What is the difference between lemon pie and lemon meringue pie?

The difference lies in the topping. Lemon pie is typically filled with lemon custard and left plain or topped with whipped cream. Lemon meringue pie, however, has a layer of fluffy, baked meringue that gives it a light, cloud-like finish. This unique distinction inspired the creation of the Lemon Meringue Pie Cannoli , which blends both desserts in a handheld treat.

What are the ingredients in lemon cannoli?

A typical lemon cannoli filling uses lemon curd, whipped topping, marshmallow fluff, and sometimes mascarpone or ricotta. In this recipe, we skip the dairy base and let the marshmallow fluff bring a soft, airy texture reminiscent of meringue.

How do you keep a lemon meringue pie crust from getting soggy?

The solution is twofold: blind-bake your pie crust (or in this case, your cannoli shells) until golden brown and ensure the filling is completely cooled before adding it. For an extra layer of protection, a light coat of melted white chocolate inside the shells works wonders.

Lemon Meringue Pie Cannoli: The Ultimate 2025 Dessert Recipe

Description

Make these Lemon Meringue Pie Cannoli for any occasion! Flaky pie crust shells filled with a luscious lemon meringue filling make this an irresistible dessert mashup.

Ingredients

Scale

2 (9-inch) round pie dough circles (1 box of Pillsbury Pie Crusts recommended)
1 egg
1 teaspoon water
¾ cup lemon curd
½ cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon fresh lemon zest (optional)
1 teaspoon powdered sugar

Instructions

If using store-bought pie dough, thaw the refrigerated dough on the counter for about 10 minutes to make it easier to unroll.
Preheat your oven to 425°F (220°C).
Spray 8 metal cannoli forms with non-stick cooking spray.
Lightly dust a cutting board with flour and unroll one of the pie crusts onto it.
Cut four 4½-inch circles using a cookie cutter. Repeat with the second pie crust.
Make an egg wash by whisking the egg and water together.
Wrap one pie crust circle around a cannoli form, sealing the edges with egg wash. Repeat for all circles.
Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes.
Bake the cannoli shells for 10–12 minutes or until lightly golden brown.
Allow them to cool for 10 minutes, then carefully remove them from the cannoli forms and let cool completely.
In a mixing bowl, stir together the lemon curd and marshmallow fluff until smooth.
Gently fold in the whipped topping and lemon zest (if using).
Spoon the filling into a disposable pastry or zip-top bag and refrigerate until needed.
Just before serving, snip the tip off the pastry bag and pipe the lemon meringue filling into both ends of the cannoli shells.
Sprinkle the filled cannoli with powdered sugar and serve immediately.

Notes

Only fill the cannoli shells right before serving to prevent sogginess.
Brush the inside of cooled shells with melted white chocolate for added protection against moisture.
Homemade lemon curd enhances flavor but store-bought works well too.
For a festive touch, dip the ends of filled cannoli in crushed graham crackers or white chocolate.

Nutrition

Serving Size: 1 cannoli
Calories: 340 kcal
Sugar: 22 g
Sodium: 210 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 25 mg

Keywords: Lemon Meringue Pie Cannoli, lemon dessert, cannoli recipe, summer dessert, easy baking, lemon meringue filling