Here's a dessert mashup that combines the taste of Lemon Meringue Pie with the look of a Cannoli. With each bite of a Lemon Meringue Pie Cannoli, you'll enjoy the crispy crunch of flaky pie crust and a pop of tart lemon flavor balanced with the sweetness of marshmallow and cream.
It is so fun creating new twists on classic desserts and these treats combine one of my favorites with one of my husband's favorites.
Over the years I've made my own homemade cannoli with sweet ricotta filling and I've also played around with other treats and appetizers using homemade cannoli shells.
To make this dessert mashup, I wanted the dessert to have lemon meringue pie flavors with the look of a cannoli, so I use pie dough to make the shells.
Each pie crust shell is stuffed with a tart lemon meringue filling.
These desserts look challenging but are really super easy to make.
You will need to use metal cannoli forms to make them. The forms are inexpensive and can be used to make hundreds of cannolis for years to come. You can find the forms along with lemon curd or lime curd and marshmallow fluff from Amazon (commission earned for sales).
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Let's make Lemon Cannoli using pie dough!
Grab 8 metal cannoli forms and spray them with cooking spray.
Once you have them ready, you can un-roll your pie dough and cut four circles using a 4 ½ inch round cookie cutter. Don't, have the cutter? Just find a bowl that's close to that size, set it upside down on the dough, and cut it out around it.
Wrap pie dough around cannoli forms.
Then wrap the pie dough circle around the cannoli forms, sealing the edges with a bit of egg wash. Place them on a parchment paper lined baking sheet and pop them in the freezer.
It's a good idea to let the dough chill out before it goes into the oven.
Bake the pie crust cannoli.
Bake them until they are nice and golden brown then let them cool a bit before sliding them off the metal cannoli forms, which are really hot, by the way, so use tongs or hold them with oven mitts.
Fill the cannoli shells with lemon filling.
Once the pie crust cannoli shells have cooled you can pipe in the lemon meringue pie filling. Sprinkle on some lemon zest if you want to punch up the flavor and add a bit of color contrast to the pale yellow filling.
If you fall in love with these lemon pie cannoli, you might also want to check out my Key Lime Pie Cannoli Recipe. Here's a video showing you how I made this recipe using lime curd instead of lemon curd.
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More lemon desserts you might like:
You might also enjoy these lemon recipes that are on my other food blogs.
Recipe
Make these Lemon Meringue Pie Canollis for any occasion! With Pie crust cannoli shells filled with a simple lemon meringue filling they are absolutely to die for.
- 2 (9-inch) round pie dough circles, I recommend using 1 box of Pillsbury Pie Crusts
- 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
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If using store-bought pie dough, thaw the refrigerated dough on the counter for about 10 minutes so you can easily unroll the dough circls.
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Preheat your oven to 425° Fahrenheit.
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Spray 8 metal cannoli forms with non-stick cooking spray.
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Lightly dust a cutting board with flour.
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Unroll one of the pie crusts onto a cutting board.
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Cut four 4 ½-inch circles using a cookie cutter.
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Unroll the second pie crust and repeat.
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Make an egg wash by whisking the egg and water together.
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Wrap one pie crust circle around a cannoli form sealing the edges with egg wash.
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Repeat.
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Set on a parchment paper lined baking sheet and freeze for 10 minutes.
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Then, bake the cannoli shells for 10-12 minutes until lightly golden brown.
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Allow then to cool for 10 minutes then carefully remove them from the cannoli forms.
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Let them cool completely before filling.
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Stir together the lemon curd and marshmallow fluff.
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Then, fold in the whipped topping and lemon zest, if using.
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Spoon into a disposable pastry or zip top bag and refrigerate until needed.
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Just before serving, snip the tip off the pastry bag and pipe the lemon merinue pie filling into the cannoli shells.
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Sprinkle the lemon cannoli with powdered sugar.
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Serve and enjoy.
These lemon pie cannoli are best the day they are made but leftovers can be refrigerated for up to a day.
You can make the pie crust cannoli shells and the lemon mousse filling up to 3 days in advance. Store the cannoli shells in an airtight container at room temperature and the lemon filling in the refrigerator until you are ready to serve this dessert. Fill the cannoli shells just before serving for best results.
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Lynn says
I hope you can help me and respond quickly. I am making these for a baby shower and after reading your recipe a few days ago on pinterest you/it shared to order cannoli metal forms from amazon that showed they were mini forms. I got them and now am wondering if that is the size I should've gotten. They seem narrow. Or should they be regular size cannoli forms?? I want to make the key lime filling too. I'll search for recipe. I do hope they don't turn soft. Going to be tricky with getting them at the baby shower without that happening. These sound amazing. Any help with an answer is appreciated as soon as possible. Thank YOU!!
Beth Klosterboer says
Hi Lynn, It does look like the link I shared has been changed from the standard cannoli forms to mini cannoli forms. The standard cannoli forms measure: 5. 5" x . 875" x . 875" / 14cm x 2. 2cm x 2. 2cm, while the mini forms measure 0.63 x 0.63 x 4 inches / 10cm x 1.25cm. They don't appear to be that different in size. They should work fine. You just will need to adjust the size of the pie crust cut-outs. I'd try using a 3 1/2 - 4 inch cutter. Cut one and wrap it around the cannoli tube to see how well it fits.
I'm sorry about the confusion. I'll go change that link now.
I hope you enjoy making these recipes.
Lynn says
Thank you for responding so quickly. I thought that might be the case. I will use the mini although regular would've been the best choice, I think. The mini metal forms look quite narrow. I'll let you know how they turn out this next weekend for the baby shower. Funny how things work out because I made a mistake by purchasing a 3 1/2" circle from a cake supply store near me, so it will work for me after all with the mini cannonli forms. Thanks again!
Beth Klosterboer says
Such a happy coincidence! I hope your cannoli turned out great!
Kristin says
What size round circle did you use a 2 inch or bigger. And I would like to try it with pepperidge farm puff pastry and roll it out a little.
Beth says
I cut four 4 1/2 inch circles from the pie crust. You can see how they are made in my Key Lime Pie Cannoli Video here - https://hungryhappenings.com/key-lime-pie-cannoli-summer-dessert/
Carol P. says
These so simple and cute. I’m loving all the cannoli posts. Great job
Tori says
I hate it when there’s no print option!
Beth says
The recipe for the Lemon Meringue Pie Cannoli is actually over at Tablespoon.com. I created the recipe for them. You can see it and print it here - https://www.tablespoon.com/recipes/lemon-meringue-pie-cannoli/5bd65736-d9d8-4452-b94d-ef3163da9602
If you want to see my printable recipe for Key Lime Pie Cannoli you can find it here- https://hungryhappenings.com/key-lime-pie-cannoli-summer-dessert.html/
carla says
I thought I would try to use flour tortillas. If it works, I'll let you know.
Beth says
I bet it would work well if you fry the tortillas! I can't wait to hear how it worked for you.
BethAnn says
Lemon meringue pie cannoli iwould like to have this recipe
Beth says
You can find the recipe for the cannoli here - http://www.tablespoon.com/recipes/lemon-meringue-pie-cannoli/5bd65736-d9d8-4452-b94d-ef3163da9602
Eden Passante says
Um YES! These look unbelievable! What a great idea!
Beth says
They are quite yummy!Thanks.
The Partiologist says
Oh my goodness, these are beautiful. I love lemon and you don't know how I would LOVE to bite right into one of these right now!!
Beth says
Thanks so much. These are really delightful desserts.
Lauri Adams says
I’m planning on making these to take to a party. Do they need refrigeration and can they be made the day before?
Beth says
You can make the pie crust cannoli shells the day before and store them in an airtight container at room temperature. Then, you can make the lemon filling up to 4 days ahead and keep it stored in the refrigerator. I would recommend filling the cannoli shell just before you head out to the party. You can keep them in a fridge for an hour or so and you can store leftovers in the refrigerator but the shells will be crispiest if you wait to fill them just before serving.