When the summer sun shines, it calls for desserts that capture the essence of the season—light, refreshing, and absolutely delightful. Enter the Lemon Meringue Pie Cannolis, a delectable fusion that brings together the beloved flavors of classic lemon meringue pie and the rich, crispy textures of Italian cannolis. This unique treat combines zesty lemon curd and fluffy marshmallow in a tender, flaky pastry shell that dances with every bite. Imagine the sweet, tangy sensation against a crunchy exterior, creating a perfect balance everyone will love. These cannolis are sure to impress your guests at summer barbecues or serve as a sweet pick-me-up on a sunny day.
What makes these Lemon Meringue Pie Cannolis even more appealing is their elegant presentation and ease of preparation. Crafting this delightful dessert doesn’t require extensive baking knowledge, making it perfect for both novice cooks and seasoned bakers. If you appreciate the bright flavors of lemon and the creamy decadence of meringue but are looking for a fun twist, this recipe is the ultimate solution. Made with easily accessible ingredients, these cannolis can be whipped up in no time, making entertaining joyful and stress-free.
Why You’ll Love This Lemon Meringue Pie Cannoli
These Lemon Meringue Pie Cannolis blend the classic charm of a lemon meringue pie with the convenience of a handheld dessert. Their light, citrus flavor coupled with sweet marshmallow fluff makes for a treat that isn’t overly sweet, providing a perfect refreshment during warm summer days. Here’s why you’ll fall in love with this recipe:
- Delicious Fusion: Combines two iconic desserts into one irresistible treat.
- Crispy Texture: The cannoli shell provides a satisfying crunch that contrasts beautifully with the smooth filling.
- Fresh Ingredients: Uses simple ingredients like lemon curd and whipped topping for the ultimate flavor burst.
- Quick & Easy: With minimal prep time, impress your guests without spending hours in the kitchen.
- Customizable: You can easily adapt this recipe to fit dietary needs, making them inclusive to everyone.
Preparation Phase & Tools to Use
Before diving into the delightful journey of making Lemon Meringue Pie Cannolis, it’s essential to prepare your kitchen. First, clear a large workspace and gather all your ingredients, ensuring everything is measured and ready to go. This pre-preparation will streamline the process and minimize time spent rushing around mid-recipe.
For this recipe, you will need the following key tools: a rolling pin for flattening the pie dough, a cookie cutter (4.5 inches) to shape the cannoli shells, and cannoli forms to mold the dough into its signature shape. A pastry brush is also recommended for applying the egg wash. Moreover, it helps if you have parchment paper handy for lining your baking sheets, which will make cleanup a breeze.
Ingredients
Here’s what you’ll need to create these amazing Lemon Meringue Pie Cannolis:
- 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)
Instructions
Step 1: Prep the Dough
Begin by allowing the pie dough to thaw at room temperature for about 10 minutes. This slight warming will make it easier to handle and roll out. Once it’s pliable, you’re ready to begin shaping your cannolis.
Step 2: Preheat and Prepare
While the dough is thawing, preheat your oven to 425°F (218°C). This ensures your cannoli shells will bake evenly and get that lovely golden color. Additionally, spray your cannoli forms with non-stick cooking spray to prevent the pastry from sticking once they’re baked.
Step 3: Cut the Dough
On a floured surface, use a rolling pin to roll out the pie dough to about 1/8 inch thick. Then, using a 4.5-inch cookie cutter, cut out circles from the dough. This size will create the perfect shell for your fillings.
Step 4: Form the Cannolis
Take each dough circle and wrap it around a cannoli form, pinching the edges together to seal securely. To enhance adhesion, brush the edges with the egg wash mixture (made from mixing the egg and water). This step will keep the dough closed during baking and give it a nice sheen.
Step 5: Chill and Bake
Once formed, place the wrapped cannoli forms into the freezer for about 10 minutes. This chilling period helps them hold their shape better during baking. After chilling, bake the cannoli shells in the preheated oven for around 10-12 minutes or until they are golden brown and crisp. Be sure to keep an eye on them to prevent over-baking.
Step 6: Cool and Remove
After baking, allow your cannolis to cool for a few minutes on the baking sheet. When they’re cool to the touch, carefully slide them off the forms to prevent breakage. Let them cool completely on a wire rack before filling.
Step 7: Prepare the Filling
In a mixing bowl, combine the lemon curd and marshmallow fluff, stirring until smooth and well-blended. Gently fold in the thawed whipped topping and lemon zest for an added zing. This mixture will become the delicious filling for your cannoli shells.
Step 8: Fill the Cannolis
To ensure the filling doesn’t make the cannoli shells soggy, it’s best to fill them just before serving. Use a piping bag to pipe the lemon and marshmallow mixture into the cooled cannoli shells. This method not only looks great but also allows even distribution of the filling.
Step 9: Final Touch
Before serving, dust the filled cannolis with powdered sugar for that elegant finishing touch. It adds sweetness and visual appeal, making your dessert look irresistible!
Variations
If you’re feeling creative or have dietary preferences, here are some variations to consider for your Lemon Meringue Pie Cannolis:
- Protein: Add a protein boost by incorporating Greek yogurt into the filling instead of whipped topping for a tangy twist.
- Vegetables: For an unexpected crunch, finely chop some cucumber and mix it into the filling for a refreshing taste contrast.
- Spices: Experiment with spices such as cardamom or cinnamon in the filling to bring exotic flavors to your cannoli.
Cooking Notes
Here are some helpful notes to ensure success in crafting your Lemon Meringue Pie Cannolis:
- Make sure to keep the filling cold until just before serving to maintain the crispness of the cannoli shells.
- If you have leftover filling, it can be stored in the refrigerator for 2-3 days—great for dipping fruits!
Serving Suggestions
To elevate your dessert experience, consider serving these delicious cannolis along with:
- Fresh berries for a pop of color and juicy flavor that complements the lemon.
- A scoop of vanilla ice cream, allowing the creamy texture to complement the bright citrus notes.
Tips
Enhance your culinary adventure by following these tips to perfect your Lemon Meringue Pie Cannolis:
- Feel free to make the pie dough from scratch for an extra special homemade touch.
- Keep your filled cannolis in the refrigerator for no more than an hour before serving to ensure they remain crispy.
Prep Time, Cook Time, Total Time
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
Nutritional Information
- Calories: 250 per serving
- Protein: 3g
- Sodium: 150mg
FAQs
Can I make these cannolis ahead of time?
Yes! You can prepare the cannoli shells in advance and store them in an airtight container. Just fill them with the cream filling right before serving for the best texture.
Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd saves you time, and it’s just as delicious as homemade.
What can I use instead of marshmallow fluff?
If you prefer, you can utilize whipped cream cheese or mascarpone cheese as a substitute for marshmallow fluff, giving it a rich, creamy flavor.
How do I know when the cannoli shells are done?
The shells should be golden brown and crisp to the touch. If they are pale, give them an additional minute or two in the oven but keep an eye on them!
Conclusion
These Lemon Meringue Pie Cannolis are not only a fun twist on traditional desserts but also a wonderful treat that brings joy to every occasion. Their bright flavor and crispy texture appeal to all—making them perfect for summer gatherings or simply indulgent after dinner. You can customize the fillings and explore various serving suggestions to make them even more inviting. So, gather your ingredients, and get ready to impress your friends and family with these delightful cannoli creations. We’d love to hear your thoughts or any variations you try—don’t forget to comment and share your experiences!
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Lemon Meringue Pie Cannolis
- Total Time: 52 minutes
- Yield: 8 servings 1x
Description
These Lemon Meringue Pie Cannolis are a delightful twist on classic desserts, combining the zesty flavors of lemon with fluffy marshmallow in a crispy shell.
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)
Instructions
- Begin by allowing the pie dough to thaw at room temperature for about 10 minutes. This slight warming will make it easier to handle and roll out. Once it’s pliable, you’re ready to begin shaping your cannolis.
- While the dough is thawing, preheat your oven to 425°F (218°C). This ensures your cannoli shells will bake evenly and get that lovely golden color. Additionally, spray your cannoli forms with non-stick cooking spray to prevent the pastry from sticking once they’re baked.
- On a floured surface, use a rolling pin to roll out the pie dough to about 1/8 inch thick. Then, using a 4.5-inch cookie cutter, cut out circles from the dough. This size will create the perfect shell for your fillings.
- Take each dough circle and wrap it around a cannoli form, pinching the edges together to seal securely. To enhance adhesion, brush the edges with the egg wash mixture (made from mixing the egg and water). This step will keep the dough closed during baking and give it a nice sheen.
- Once formed, place the wrapped cannoli forms into the freezer for about 10 minutes. This chilling period helps them hold their shape better during baking. After chilling, bake the cannoli shells in the preheated oven for around 10-12 minutes or until they are golden brown and crisp. Be sure to keep an eye on them to prevent over-baking.
- After baking, allow your cannolis to cool for a few minutes on the baking sheet. When they’re cool to the touch, carefully slide them off the forms to prevent breakage. Let them cool completely on a wire rack before filling.
- In a mixing bowl, combine the lemon curd and marshmallow fluff, stirring until smooth and well-blended. Gently fold in the thawed whipped topping and lemon zest for an added zing. This mixture will become the delicious filling for your cannoli shells.
- To ensure the filling doesn’t make the cannoli shells soggy, it’s best to fill them just before serving. Use a piping bag to pipe the lemon and marshmallow mixture into the cooled cannoli shells. This method not only looks great but also allows even distribution of the filling.
- Before serving, dust the filled cannolis with powdered sugar for that elegant finishing touch. It adds sweetness and visual appeal, making your dessert look irresistible!
Notes
Make sure to keep the filling cold until just before serving to maintain the crispness of the cannoli shells.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 3 g