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Lemon Meringue Pie Cannoli

Crispy pie crust cannoli shells filled with tangy lemon curd, marshmallow fluff, and whipped topping for a fun twist on two classic desserts.

  • Total Time: 45 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 2 (9-inch) round pie dough circles (such as Pillsbury Pie Crusts)
  • 1 egg
  • 1 teaspoon water
  • 3/4 cup lemon curd
  • 1/2 cup marshmallow fluff
  • 1 cup frozen whipped topping, thawed
  • 1 teaspoon fresh lemon zest, optional
  • 1 teaspoon powdered sugar, optional

Instructions

  1. Thaw the pie dough at room temperature for 10 minutes.
  2. Preheat oven to 425°F and prepare 8 cannoli forms with non-stick spray.
  3. Unroll dough and cut eight 4½-inch circles using a cookie cutter.
  4. Make egg wash by whisking egg and water together.
  5. Wrap dough circles around forms, sealing edges with egg wash.
  6. Freeze for 10 minutes, then bake 10–12 minutes until golden.
  7. Cool shells before removing from forms.
  8. Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.
  9. Refrigerate filling in a pastry bag until ready.
  10. Pipe filling into cooled shells, dust with powdered sugar, and serve.

Notes

For extra flavor, garnish with basil or fresh berries. Keep shells and filling separate if making ahead. Do not freeze filled cannoli, but baked shells freeze well.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 240
  • Sugar: 18
  • Sodium: 85
  • Fat: 12
  • Saturated Fat: 6
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 35