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If you have a passion for bright, zesty desserts with a fun twist, then this Lemon Meringue Pie Cannolis Recipe is about to become your new favorite treat. Imagine the tangy, luscious lemon curd merged with fluffy marshmallow fluff and whipped topping, all nestled inside crisp, flaky cannoli shells crafted from classic pie dough. This delightful fusion captures all the sunshine and joy of lemon meringue pie but with a playful, handheld elegance that’s perfect for sharing or savoring solo. Trust me, once you try these, they’ll be on high rotation for every special occasion or whenever you need a burst of citrusy happiness.
Ingredients You’ll Need
The beauty of this Lemon Meringue Pie Cannolis Recipe lies in its simplicity—each ingredient is straightforward but essential, working together to create an irresistible balance of flavor and texture. From the tender pie dough that forms our crunchy shells to the bright lemon curd filling, every element shines.
- 2 (9-inch) round pie dough circles: These provide a flaky, buttery shell that crisps up perfectly for a handheld treat.
- 1 egg (for egg wash): Brushed on the dough edges to ensure a beautiful golden seal and a glossy finish.
- 1 teaspoon water (for egg wash): Mixed with the egg to thin it out for easy application on dough edges.
- 3/4 cup lemon curd: The star of the filling, its bright tartness brings authentic lemon meringue flavor.
- 1/2 cup marshmallow fluff: Adds sweet, airy marshmallow notes emulating the meringue in the classic pie.
- 1 cup frozen whipped topping, thawed: Lightens the filling for a cloud-like texture and balances richness.
- 1 teaspoon fresh lemon zest (optional): Offers an extra punch of citrus aroma and flavor that’s pure sunshine.
- 1 teaspoon powdered sugar (for dusting): A delicate finishing touch that adds a bit of elegance and sweetness.
How to Make Lemon Meringue Pie Cannolis Recipe
Step 1: Prep the Dough
Start by thawing your pie dough for about 10 minutes so it’s soft enough to work with but still chilled. Meanwhile, preheat your oven to 425°F, and be sure to generously spray your cannoli forms with non-stick spray—this helps the dough release perfectly once baked.
Step 2: Cut and Form Dough
Using a 4 1/2-inch cookie cutter, cut neat circles from the pie dough. Wrap each circle carefully around a prepared cannoli form, then seal the edges with a glossy egg wash mixture made from your egg and water. This step is crucial to help the dough keep its shape and bake into crisp, sturdy shells.
Step 3: Chill and Bake
Pop your wrapped forms into the freezer for 10 minutes to chill the dough which helps it hold its shape during baking. Bake your cannoli shells for 10 to 12 minutes until they turn a gorgeous golden brown. Allow them to cool completely before gently sliding them off the forms—crisp, flaky, and ready for filling.
Step 4: Prepare the Filling
While the shells cool, mix your luscious lemon curd with the fluffy marshmallow fluff until smooth and combined. Then gently fold in the thawed whipped topping and fresh lemon zest if using—it adds an extra layer of fresh brightness that takes the filling from wonderful to unforgettable.
Step 5: Fill Cannolis
For best results, chill your filling to thicken it slightly. When you’re ready to serve, pipe the creamy lemon mixture into each shell right before presenting. A dusting of powdered sugar finishes things off with just a hint of sugary elegance.
How to Serve Lemon Meringue Pie Cannolis Recipe
Garnishes
Turn up the wow factor with fresh lemon zest curled on top or a few edible flowers for a springtime vibe. A light sprinkle of powdered sugar is classic, but you could also drizzle some melted white chocolate for a sweet contrast.
Side Dishes
Serve these Lemon Meringue Pie Cannolis alongside a fresh berry salad or a bright mint-infused iced tea to complement the citrus notes. For a cozy gathering, pair them with a cup of chamomile or earl grey tea to cut through the sweetness.
Creative Ways to Present
For a party, arrange your cannolis standing up in a pretty tall glass or a decorative bowl filled with sugar or lemon slices to keep them upright. You can also plate them on individual dessert plates with a drizzle of berry coulis or a dollop of whipped cream for an elegant touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare), keep the cannoli shells and filling separate to prevent sogginess. Store the shells in an airtight container at room temperature and the filling in the fridge for up to 2 days.
Freezing
The shells freeze well before baking on the forms—just wrap tightly and freeze up to a month. After baking, it’s best not to freeze as they may lose their crisp texture. Filling is not recommended for freezing due to its delicate whipped consistency.
Reheating
To refresh pre-baked shells, warm them in a 300°F oven for just a few minutes to regain crispness. Avoid reheating once filled, as the shells will soften quickly.
FAQs
Can I make the cannoli shells without cannoli forms?
While cannoli forms help get that perfect tube shape, you can carefully shape dough around sturdy metal or wooden tubes or even thick parchment paper cones. Just be sure to seal the edges well and watch the baking time closely.
Is it possible to use fresh meringue instead of marshmallow fluff?
You can substitute marshmallow fluff with homemade meringue, though fluff adds stability and a unique texture. Fresh meringue may be softer and might change the filling’s consistency, so use immediately and handle gently.
How tart is this Lemon Meringue Pie Cannolis Recipe?
The tartness mainly comes from the lemon curd, balanced by the sweetness of marshmallow fluff and whipped topping. If you prefer more tartness, add extra lemon zest or a squeeze of fresh lemon juice to punch it up.
Can this recipe be adjusted for dietary restrictions?
For a dairy-free version, use dairy-free pie dough and whipped alternatives. Egg wash can be skipped or replaced with a plant-based milk wash. Just keep in mind texture and flavor may vary slightly.
Is this recipe suitable for making ahead for a party?
Absolutely! Prepare the shells and filling separately ahead of time, then assemble just before serving to keep everything crisp and fresh. This makes entertaining stress-free and impressive.
Final Thoughts
I can’t recommend this Lemon Meringue Pie Cannolis Recipe enough if you love desserts with a sunny, citrus punch and delightful textures. It’s a fun, unexpected way to enjoy classic flavors in a handheld form that’s perfect for any occasion. Grab your ingredients, dust off those cannoli forms, and treat yourself and your loved ones to something truly special!
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Lemon Meringue Pie Cannolis Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful twist on traditional cannolis, these Lemon Meringue Pie Cannolis feature crisp baked pie dough shells filled with a creamy lemon curd and marshmallow fluff filling, combined with whipped topping and a hint of fresh lemon zest. Perfect for a refreshing dessert that captures the essence of lemon meringue pie in a fun, handheld treat.
Ingredients
For the Cannoli Shells
- 2 (9-inch) round pie dough circles
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
For the Filling
- 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 (for dusting)
Instructions
- Prep the Dough: Thaw the pie dough for about 10 minutes at room temperature to make it easier to handle. Preheat the oven to 425°F (220°C). Prepare your cannoli forms by spraying them with non-stick spray to prevent sticking during baking.
- Cut and Form Dough: Use a 4 1/2-inch cookie cutter to cut circles out of the thawed pie dough. Carefully wrap each dough circle around a cannoli form, sealing the edges with a mixture of egg and water to act as an egg wash.
- Chill and Bake: Place the wrapped cannoli forms in the freezer for 10 minutes to firm up the dough and help maintain their shape. Then bake in the preheated oven for 10 to 12 minutes, or until the shells are golden brown. Remove from oven and let cool completely before gently sliding the shells off the forms.
- Prepare Filling: In a mixing bowl, combine the lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and fresh lemon zest if using, to add a light and airy texture with a citrus punch.
- Fill Cannolis: Chill the filling mixture in the refrigerator until ready to use. Just before serving, pipe the filling into the cooled cannoli shells. Dust the filled cannolis with powdered sugar for a pretty finishing touch.
Notes
- Ensure the cannoli forms are completely cooled before removing the shells to prevent breaking.
- You can substitute pie dough with puff pastry for a flakier shell if desired.
- Make fillings ahead and keep refrigerated until ready to serve to save time.
- For an extra tangy flavor, increase the amount of lemon zest or add a splash of lemon juice to the filling.
- Use powdered sugar sparingly to avoid overpowering the delicate lemon flavor.
