A Luminous Twist of Citrus and Crunch, Nonna Style!
These sunshine-kissed cannoli combine the elegance of traditional Italian pastries with the bright flavor of lemon meringue.
Buttery, crisp shells are filled with a whipped lemon-mallow cream that melts in your mouth. Light, luscious, and perfect for any celebration or merenda!
👵 Why Nonna Loves This Recipe
Because it’s the perfect balance of creamy, tart, and sweet—all wrapped in golden pastry. It’s playful, light, and sure to bring smiles to the table.
🍴 Difficulty
Easy
⏳ Prep Time
20 minutes
🔥 Bake Time
10–12 minutes
🍽️ Servings
8 cannoli
🧁 Method
Baking
🇮🇹 Cuisine
Italian-American Fusion
🛒 Ingredients
For the Cannoli Shells
2 rounds of pie pastry (about 9 inches each)
1 egg
1 teaspoon water
For the Filling
¾ cup lemon custard or lemon cream
½ cup marshmallow creme
1 cup whipped topping (thawed)
1 teaspoon fresh lemon zest (optional)
Garnish
1 teaspoon powdered sugar
👩🍳 Instructions
1️⃣ Prep the Shells
Preheat oven to 425°F (218°C). Spray 8 metal cannoli tubes with non-stick spray. Unroll pie crusts and cut out eight 4½-inch circles.
Wrap dough around tubes, seal edges with egg wash (egg + water), and freeze for 10 minutes.
2️⃣ Bake the Shells
Place on parchment-lined baking sheet and bake 10–12 minutes, until golden. Let cool completely before removing forms.
3️⃣ Make the Filling
Mix lemon cream and marshmallow creme. Fold in whipped topping and lemon zest. Chill.
4️⃣ Assemble & Garnish
Pipe chilled filling into cannoli shells. Dust with powdered sugar and serve immediately.
🧾 Nutritional Facts (Per Cannolo – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Cholesterol | 30 mg |
| Carbohydrates | 28 g |
| Sugars | 15 g |
| Protein | 3 g |
| Sodium | 90 mg |
| Fiber | <1 g |
Nutrition estimates may vary depending on the brand of ingredients used.
🍋 Tips & Tricks for Perfect Lemon Meringue Pie Cannoli
1. Freeze Before Baking
Chilling the cannoli-wrapped forms for at least 10 minutes before baking helps them retain their shape and ensures flakiness.
2. Seal Tightly
Make sure the dough is sealed well around the cannoli forms with the egg wash. This prevents the shells from opening during baking.
3. Use Store-Bought or Homemade Lemon Curd
For more intense flavor, use homemade lemon curd—but store-bought works great for convenience. Just make sure it’s thick and tart!
4. Don’t Overfill
Pipe the filling just before serving to keep the shells crisp. Overfilling can cause sogginess.
5. Add Crunch
You can dip the cannoli ends in crushed meringue cookies or lemon zest-infused sugar for added texture and presentation.
6. Make Ahead
The shells can be baked and stored in an airtight container for up to 3 days. The filling can be made the day before and kept refrigerated.
7. Swap the Whip
If you prefer, substitute whipped topping with freshly whipped cream for a richer, more natural filling. Just fold gently to retain airiness.
8. Lemon Liqueur Boost (Optional)
Add a teaspoon of limoncello to the filling for an adult twist—perfect for dinner parties.
NONNA'S LEMON MERINGUE PIE CANNOLIS
Notes
Ingredients
For the Cannoli Shells
- 2 rounds of pie pastry (about 9 inches each)
- 1 egg
- 1 teaspoon water
For the Filling
- ¾ cup lemon custard or lemon cream
- ½ cup marshmallow creme
- 1 cup whipped topping (thawed)
- 1 teaspoon fresh lemon zest (optional)
Garnish
- 1 teaspoon powdered sugar
👩🍳 Instructions
1️⃣ Prep the ShellsPreheat oven to 425°F (218°C). Spray 8 metal cannoli tubes with non-stick spray. Unroll pie crusts and cut out eight 4½-inch circles.
Wrap dough around tubes, seal edges with egg wash (egg + water), and freeze for 10 minutes. 2️⃣ Bake the Shells
Place on parchment-lined baking sheet and bake 10–12 minutes, until golden. Let cool completely before removing forms. 3️⃣ Make the Filling
Mix lemon cream and marshmallow creme. Fold in whipped topping and lemon zest. Chill. 4️⃣ Assemble & Garnish
Pipe chilled filling into cannoli shells. Dust with powdered sugar and serve immediately.
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