Lemon Meringue Pie Cannolis: A Summer Delight!

Why You’ll Love This Recipe

• Creative Twist: These cannolis combine two classic desserts—lemon meringue pie and cannoli—into one unforgettable treat.
• Refreshing & Tangy: The lemon curd filling gives a burst of citrusy flavor that’s balanced perfectly with the sweetness of marshmallow fluff.
• Crunchy Shell: The pie dough shell adds the perfect amount of crunch, providing a wonderful texture contrast to the creamy filling.
• Perfect for Summer: With their bright, zesty flavor and light texture, these cannolis are the perfect dessert for any warm-weather occasion.

Ingredients

• 2 (9-inch) round pie dough circles
• 1 egg (for the egg wash)
• 1 teaspoon water (for the egg wash)
• ¾ cup lemon curd
• ½ cup marshmallow fluff
• 1 cup frozen whipped topping, thawed
• 1 teaspoon fresh lemon zest (optional, for enhanced flavor)
• 1 teaspoon powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep the Dough: Allow the pie dough to thaw for about 10 minutes at room temperature to make it easier to handle.
2. Preheat and Prepare: Preheat your oven to 425°F (218°C) and spray your cannoli forms with non-stick cooking spray to prevent the dough from sticking.
3. Cut the Dough: On a floured surface, use a 4 ½-inch cookie cutter to cut out circles from the pie crust.
4. Form the Cannolis: Wrap each dough circle around a cannoli form and seal the edges with egg wash (mix 1 egg with 1 teaspoon of water).
5. Chill and Bake: Chill the wrapped cannoli forms in the freezer for 10 minutes to firm up. Then, bake the shells for 10-12 minutes, or until golden brown and crispy.
6. Cool and Remove: Once the shells are baked, allow them to cool before gently sliding them off the forms.
7. Prepare the Filling: In a bowl, mix the lemon curd and marshmallow fluff together. Then, fold in the whipped topping and fresh lemon zest (if using).
8. Fill the Cannolis: Once the filling is chilled, pipe it into the cooled cannoli shells just before serving to maintain their crunchiness.
9. Final Touch: Dust the filled cannolis with powdered sugar for a sweet, finishing touch.

Servings and Timing

• Servings: 8-10 cannolis
• Prep Time: 30 minutes
• Cook Time: 10-12 minutes (for baking the shells)
• Total Time: 40-45 minutes (including chilling and cooling)

Variations

• Add Fruit: For extra flavor, try adding fresh berries, such as raspberries or strawberries, into the filling.
• Chocolate Drizzle: A drizzle of melted chocolate on top of the filled cannolis adds an indulgent touch.
• Coconut: Add shredded coconut to the filling for a tropical twist that pairs well with the lemon.

Storage/Reheating

• Storage: Unfilled cannoli shells can be stored in an airtight container for up to two days at room temperature. Filled cannolis are best enjoyed immediately to maintain the crunch of the shell.
• Reheating: If you need to refresh the shells, bake them in a 350°F (175°C) oven for 5 minutes before filling.

FAQs

1. Can I use store-bought cannoli shells?

Yes, you can use pre-made cannoli shells if you prefer a shortcut, but homemade shells offer a fresh, crispy texture.

2. Can I make the shells in advance?

Yes, you can bake the shells ahead of time and store them in an airtight container for up to two days. Fill them just before serving to keep them crunchy.

3. How do I prevent the filling from making the shells soggy?

To prevent sogginess, always fill the cannoli shells just before serving and store the filling separately until ready to assemble.

4. Can I use lemon pie filling instead of lemon curd?

While lemon curd is ideal for its smooth, tangy flavor, you can use lemon pie filling as a substitute, though it may alter the texture slightly.

5. Is it possible to make these without marshmallow fluff?

Yes, if you prefer a lighter filling, you can omit the marshmallow fluff and use whipped cream or mascarpone cheese instead for a less sweet, more creamy texture.

6. Can I freeze these cannolis?

It’s not recommended to freeze the filled cannolis, as the shells may become soggy. However, you can freeze the shells before filling and then assemble them when ready to serve.

7. Can I make these without lemon zest?

Lemon zest is optional but adds an extra burst of fresh lemon flavor. If you don’t have it, the recipe will still be delicious without it.

8. Can I use a different type of dough for the shells?

You can experiment with puff pastry or phyllo dough for a different texture, though pie dough provides a sturdy, crisp shell.

9. How do I make the cannoli filling fluffier?

To make the filling fluffier, you can fold in more whipped topping or even whipped cream to add extra volume.

10. How can I serve these cannolis for a party?

These cannolis are perfect for parties! Serve them on a platter with fresh fruit or even a drizzle of chocolate sauce for an added touch of elegance.

Conclusion

Lemon Meringue Pie Cannolis offer a fun, citrusy twist on a classic dessert, making them the perfect treat for any summer celebration. With their crunchy shells, sweet and tangy filling, and light dusting of powdered sugar, these cannolis are sure to impress your guests and become a seasonal favorite.

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