Introduction
Bright, tangy, creamy, and oh-so-crunchy—these Lemon Meringue Pie Cannolis are everything you love about summer desserts rolled into one handheld treat. Made with buttery pie dough, a lemony marshmallow filling, and finished with a dusting of powdered sugar, they’re the ultimate fusion of nostalgic pie and playful pastry.
No deep-frying, no complicated dough—just simple ingredients, a quick bake, and a burst of citrus that screams summer sunshine.
Why I Love This Recipe
- Pie dough shell means no frying or fuss
- Tangy lemon curd and marshmallow fluff give creamy, citrus-sweet filling
- A light, fun dessert for parties, potlucks, or summer BBQs
- Store-bought shortcuts make prep fast
- Each bite delivers crisp, sweet, and zesty joy
Ingredients
- 2 (9-inch) round pie dough circles
- 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 (for dusting)
Instructions
🥧 Prep the Pie Dough
- Let dough sit at room temperature for 10 minutes to soften slightly.
- Preheat oven to 425°F (218°C).
- Spray cannoli forms with non-stick cooking spray.
🍥 Cut and Shape
- On a lightly floured surface, cut out 4½-inch circles from the dough.
- Wrap each circle around a cannoli form, sealing edges with egg wash (1 egg + 1 tsp water).
❄️ Chill and Bake
- Freeze formed cannoli shells for 10 minutes to help hold shape.
- Bake for 10–12 minutes until golden and crisp.
- Cool completely before removing from forms.
🍋 Make the Filling
- In a bowl, mix lemon curd and marshmallow fluff until smooth.
- Fold in whipped topping and optional lemon zest for brightness.
- Chill the filling until ready to use.
🎉 Fill and Finish
- Just before serving, pipe the chilled filling into cooled shells.
- Dust lightly with powdered sugar for a sweet finish.
Tips & Variations
- Add crushed graham crackers to the filling for a lemon pie vibe
- For a citrus punch, mix in a splash of orange or lime juice
- Use mini cannoli molds for bite-sized treats
- Make it fancy: top with toasted meringue or candied lemon peel
- Don’t fill in advance—fill just before serving to keep shells crispy
Serving & Storage
- Best enjoyed fresh, filled just before serving
- Unfilled shells can be stored in an airtight container for up to 2 days
- Filling can be kept chilled for up to 3 days
More Recipes You’ll Love
Craving more playful, sunny desserts? Try these next:
- The Easter Cookies Everyone Will Be Talking About and Asking the Recipe For
- This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist
- These Old School No-Bake Cookies Never Fail Me (And I’ve Made Them 100 Times)
- This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
- These Rainbow Sprinkle Cookies Are My Favorite Way to Bake Up Instant Joy
Final Thoughts
These Lemon Meringue Pie Cannolis are sunshine in dessert form. With crisp pie crust, silky citrus filling, and a nostalgic nod to classic lemon pie, they’re perfect for impressing guests or treating yourself to something special. Whether you’re hosting a summer party or simply craving a sweet pick-me-up, this recipe brings the perfect balance of fun and flavor.
Tried them? Tag your citrusy creations and follow for more easy, festive treats made to share and savor.
