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).
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:
- Linzer Cookies filled with lemon curd
- Lemon Mousse Candy Cups
- Blueberry Curd in Coconut Macaroon Cups
- Lemon Curd Cookie Cups
- Lemon Fudge
- Lemon Drop Cookies
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
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.
Preheat your oven to 425° Fahrenheit.
Spray 8 metal cannoli forms with non-stick cooking spray.
Lightly dust a cutting board with flour.
Unroll one of the pie crusts onto a cutting board.
Cut four 4 ½-inch circles using a cookie cutter.
Unroll the second pie crust and repeat.
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.
Set on a parchment paper lined baking sheet and freeze for 10 minutes.
Then, bake the cannoli shells for 10-12 minutes until lightly golden brown.
Allow then to cool for 10 minutes then carefully remove them from the cannoli forms.
Let them cool completely before filling.
Stir together the lemon curd and marshmallow fluff.
Then, fold in the whipped topping and lemon zest, if using.
Spoon 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 merinue pie filling into the cannoli shells.
Sprinkle the lemon cannoli with powdered sugar.
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.