If you adore the zesty brightness of lemon combined with the airy sweetness of meringue, the Lemon Meringue Pie Cannolis Recipe is about to become your new favorite dessert obsession. This delightful twist on traditional cannolis offers the perfect balance between tangy lemon curd, fluffy marshmallow meringue, and crisp, golden pastry shells. Each bite delivers a crisp exterior giving way to a luscious, creamy filling bursting with fresh citrus notes and a whisper of sweetness. Whether you’re impressing guests or treating yourself, this recipe brings the joy of summer desserts into a handheld, irresistible form.
Ingredients You’ll Need
Every ingredient in this Lemon Meringue Pie Cannolis Recipe plays a crucial role in building layers of flavor and texture. From the flaky pie dough to the smooth whipped topping, these simple staples come together to create a bright, refreshing dessert experience.
- 2 (9-inch) round pie dough circles: The sturdy yet tender base needed to create perfectly shaped cannoli shells.
- 1 egg (for egg wash): Helps seal the dough edges and gives the shells a beautiful golden finish.
- 1 teaspoon water (for egg wash): Dilutes the egg for easier brushing and even coverage.
- 3/4 cup lemon curd: The star ingredient providing that vibrant citrus punch with just the right amount of sweetness.
- 1/2 cup marshmallow fluff: Adds cloud-like lightness and a creamy texture to the filling.
- 1 cup frozen whipped topping, thawed: Brings extra fluff and volume, making the filling rich yet airy.
- 1 teaspoon fresh lemon zest (optional): Enhances the lemon flavor with a fresh, aromatic kick.
- 1 teaspoon powdered sugar (for dusting): A delicate finishing touch that adds subtle sweetness and a pretty presentation.
How to Make Lemon Meringue Pie Cannolis Recipe
Step 1: Prep the Dough
Start by thawing your pie dough for about 10 minutes until it’s pliable but still cold. Meanwhile, preheat your oven to 425°F. Prepare your cannoli forms by generously spraying them with non-stick spray to ensure the dough doesn’t stick during baking.
Step 2: Cut and Form Dough
Using a 4 1/2-inch cookie cutter, cut the pie dough into perfect circles. Wrap each dough circle firmly around a cannoli form, making sure to seal the overlapping edge with the egg wash mixture—this helps your shells maintain their shape while baking.
Step 3: Chill and Bake
Freeze the formed cannoli dough-wrapped molds for about 10 minutes; this step helps the dough keep its structure during baking. Once chilled, bake them for 10 to 12 minutes or until they have turned a gorgeous golden brown. Let them cool completely before gently removing the cannoli forms to preserve their crispness.
Step 4: Prepare the Filling
In a mixing bowl, combine the lemon curd and marshmallow fluff until smooth and beautifully integrated. Gently fold in the thawed whipped topping and optionally, fresh lemon zest, for that extra zing. Chill the filling until you’re ready to fill the shells.
Step 5: Fill the Cannolis
Using a piping bag, carefully fill each cooled shell with the luscious lemon meringue filling just before serving. Finish by dusting the tops with powdered sugar for a lovely touch of sweetness and visual appeal.
How to Serve Lemon Meringue Pie Cannolis Recipe
Garnishes
A light sprinkle of powdered sugar adds an elegant, delicate sweetness that complements the tart lemon filling. You can also add a small twist of lemon peel or a few fresh mint leaves on the side to elevate the presentation and add a hint of freshness.
Side Dishes
These Lemon Meringue Pie Cannolis pair wonderfully with a simple fruit salad or a light scoop of vanilla bean ice cream. Their bright citrus flavor also balances nicely next to a fresh berry compote or a chilled glass of sparkling lemonade for an indulgent summer treat.
Creative Ways to Present
For a fun twist, serve the cannolis in small martini glasses layered with crushed graham crackers and fresh lemon segments. Or arrange them on a platter with edible flowers for an eye-catching dessert table centerpiece that’s as delicious as it is beautiful.
Make Ahead and Storage
Storing Leftovers
To keep your cannolis fresh, store filled cannolis in an airtight container in the refrigerator for up to 2 days. Since the shells can soften over time, it’s best to fill them just before serving when possible.
Freezing
You can freeze the unfilled cannoli shells by wrapping them tightly in plastic wrap and storing in a freezer-safe bag for up to one month. When ready, thaw at room temperature and fill with the prepared lemon meringue filling for a freshly delicious dessert.
Reheating
If you want to enjoy the crisp shells warm, gently reheat unfilled cannoli shells in a 300°F oven for about 3 to 5 minutes. Avoid reheating filled cannolis as it could compromise the texture and flavor balance of the filling.
FAQs
Can I use store-bought pie dough for this recipe?
Absolutely! Store-bought pie dough works perfectly and saves time while still producing flaky, crisp shells. Just make sure to keep the dough chilled as you work.
Is there a way to make the filling less sweet?
Yes, you can adjust the sweetness by using less marshmallow fluff or substituting part of the whipped topping with plain Greek yogurt to add a slight tang.
How long do these cannolis keep their crunch?
The shells are crispiest when served fresh. Once filled, expect them to stay slightly crisp for a few hours, but they will gradually soften due to the moisture in the filling.
Can I make these gluten-free?
If you want a gluten-free option, use gluten-free pie crust to make the shells. Just be mindful that gluten-free dough can be more delicate, so handle it gently during shaping and baking.
What’s the best way to pipe the filling?
Using a piping bag with a medium-sized round tip allows for easy, clean filling of the cannolis. If you don’t have one, a resealable plastic bag with the corner snipped off works just as well.
Final Thoughts
There’s something truly special about the way the Lemon Meringue Pie Cannolis Recipe combines brightness, sweetness, and crisp texture all in one bite-sized package. It’s perfect for those moments when you want a dessert that feels both indulgent and refreshing without any fuss. I hope you give this recipe a try and delight your taste buds with its sunny charm. Sharing these with friends or family is the perfect way to spread a little joy — one irresistible cannoli at a time!
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Lemon Meringue Pie Cannolis Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 cannolis
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Lemon Meringue Pie Cannolis are a delightful twist on the classic Italian treat, combining crispy baked pie dough shells with a luscious filling of tangy lemon curd, fluffy marshmallow, and whipped topping. These elegant desserts are perfect for spring and summer gatherings, offering a refreshing citrus flavor with a light, airy texture.
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)
For Garnish
- 1 teaspoon powdered sugar (for dusting)
Instructions
- Prep the Dough: Thaw the pie dough for 10 minutes at room temperature to make it pliable. Preheat your oven to 425°F (220°C). Prepare your cannoli forms by spritzing them with non-stick cooking spray to prevent sticking.
- Cut and Form Dough: Use a 4 1/2-inch cookie cutter to cut the dough into circles. Wrap each dough circle snugly around a prepared cannoli form, sealing the edges by brushing with egg wash made from one beaten egg mixed with a teaspoon of water to ensure the dough sticks properly during baking.
- Chill and Bake: Place the wrapped cannoli forms into the freezer for 10 minutes to help maintain their shape. Bake the shells in the preheated oven for 10 to 12 minutes or until golden brown and crisp. Remove from oven, let cool completely, then carefully slide the shells off the forms.
- Prepare Filling: In a mixing bowl, combine lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and optional fresh lemon zest, creating a light and airy filling mixture.
- Fill Cannolis: Chill the filling in the refrigerator until firm. Just before serving, pipe the lemon meringue filling into the cooled cannoli shells. Dust the finished cannolis with powdered sugar for an elegant touch.
Notes
- Freezing the dough-wrapped forms before baking helps maintain the cannoli shape and ensures even baking.
- The lemon zest is optional but adds a fresh, bright flavor to the filling.
- Use pie dough as a convenient alternative to traditional cannoli shells for a unique texture and flavor.
- Fill the cannolis right before serving to keep the shells crisp and prevent sogginess.
- You can substitute store-bought lemon curd or make your own for a more homemade taste.
