If you adore the bright, tangy burst of lemon paired with the sweet, fluffy delight of marshmallow and whipped cream, then this Lemon Meringue Pie Cannolis Recipe is going to be your new favorite treat. Imagine golden, crispy cannoli shells filled with a luscious lemon curd and marshmallow fluff cream, delivering all the charm of a classic lemon meringue pie but with a fun and portable twist. It’s a dessert that combines crispness and creaminess in every bite, perfect for impressing guests or indulging yourself on a sunny afternoon.
Ingredients You’ll Need
This recipe calls for simple, easy-to-find ingredients that come together beautifully to create a dessert bursting with flavor and texture. Each component plays an essential role, from the flaky crust providing the perfect crunch to the creamy, citrusy filling that brings it all to life.
- 2 (9-inch) round pie dough circles: These form the crisp cannoli shells—flaky and light for ultimate crunch.
- 1 egg (for egg wash): Helps seal your dough and gives those shells a beautiful golden finish.
- 1 teaspoon water (for egg wash): Thins out the egg for an even, glossy coat on the shells.
- 3/4 cup lemon curd: The star ingredient for that fresh, vibrant lemon flavor that defines the filling.
- 1/2 cup marshmallow fluff: Adds a pillowy, sweet texture that complements the tart lemon perfectly.
- 1 cup frozen whipped topping, thawed: Lightens the filling to a fluffy, airy consistency.
- 1 teaspoon fresh lemon zest (optional): Adds an extra pop of citrus aroma and a hint of texture.
- 1 teaspoon powdered sugar (for dusting): Gives a delicate, pretty finishing touch to the cannolis.
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 pliable without being too soft. Meanwhile, heat your oven to 425°F and generously spray your cannoli forms with non-stick spray to make sure the dough slides right off once baked. This simple prep sets the stage for perfect, crispy shells.
Step 2: Cut and Form Dough
Grab a 4 1/2-inch cookie cutter and press out perfectly round circles from your dough. Then wrap each circle snugly around your cannoli forms, using a mix of egg and water as an egg wash to seal the edges. This keeps your shells intact during baking and ensures they have an irresistible golden hue.
Step 3: Chill and Bake
Pop the dough-wrapped forms into the freezer for about 10 minutes to firm them up and help maintain their shape. Once chilled, bake them for 10 to 12 minutes or until they turn a gorgeous golden brown, crispy and ready to hold the luscious filling. Let them cool before carefully removing from the forms to avoid any breakage.
Step 4: Prepare the Filling
While the cannoli shells cool, mix your lemon curd and marshmallow fluff until smooth and inviting. Then gently fold in the thawed whipped topping and the optional fresh lemon zest. This creates a creamy, airy filling that captures the bright, sunny essence of lemon meringue with a cloud-like texture.
Step 5: Fill Cannolis
Chill your filling to thicken slightly and make it easier to pipe. Then just before serving, spoon the filling into a piping bag and fill each crisp shell, making sure you get that luscious cream all through. A sprinkle of powdered sugar over the tops adds a final touch of sweetness and visual charm.
How to Serve Lemon Meringue Pie Cannolis Recipe
Garnishes
To enhance these delightful cannolis, a light dusting of powdered sugar is classic, but you can also sprinkle on some extra lemon zest or add tiny edible flowers for a gourmet look. Fresh mint leaves work beautifully too, offering a fresh contrast to the creamy filling and bright flavors.
Side Dishes
Pair these with a cup of freshly brewed tea or a bright white wine for a refreshing dessert experience. For a brunch or afternoon tea, colorful fresh berries or a simple fruit salad make perfect companions, balancing sweetness and adding a hint of natural juiciness.
Creative Ways to Present
Why not serve your Lemon Meringue Pie Cannolis Recipe in a charming wooden box lined with parchment paper or on a rustic slate board? Arranging them alongside lemon wedges and edible flowers turns your plate into an inviting centerpiece. Mini chalkboard signs can add a cute personal touch if serving at a party.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, storing cannoli shells and filling separately is key to maintaining their texture. Keep the shells in an airtight container at room temperature to preserve their crispness. Store the filling covered in the fridge for up to 2 days.
Freezing
The shells don’t freeze well once filled, as they’ll lose their crunch. However, the lemon marshmallow filling can be frozen in an airtight container for up to a month. Thaw it overnight in the fridge and give it a gentle stir before filling fresh shells.
Reheating
Reheat leftover shells briefly in a warm oven (about 300°F for 3-5 minutes) to refresh their crunch, but never microwave them as that will make them soggy. Always fill just before serving to keep every bite delightful.
FAQs
Can I use store-bought pie dough for this recipe?
Absolutely! Store-bought pie dough works great for this recipe, making it a quick and easy dessert option without sacrificing taste or texture.
Is there a way to make the filling less sweet?
If you prefer a less sweet filling, try reducing the marshmallow fluff slightly or using a whipped cream with no added sugar. You could also incorporate a bit more lemon zest for a tangier flavor.
Can I make these cannolis gluten-free?
You can use gluten-free pie dough alternatives to make this recipe gluten-free. Just ensure that your dough is sturdy enough to hold the shape during baking.
How soon should I fill the cannoli shells before serving?
For the best texture, fill the cannolis just a short time before serving—ideally within 15 to 30 minutes—to keep the shells crisp and the filling fresh.
Can I substitute fresh lemon juice for lemon curd?
Lemon curd provides a smooth, rich texture that fresh lemon juice alone can’t replicate. However, if you prefer, you can mix fresh lemon juice with sugar and egg yolks, then cook to thicken it as a homemade curd alternative.
Final Thoughts
There is just something magical about this Lemon Meringue Pie Cannolis Recipe—its combination of zesty lemon brightness, fluffy sweetness, and crispy shell creates a dessert that’s truly unforgettable. Whether for a special occasion or a joyful weekend treat, I can’t wait for you to give this recipe a try and make it your own new favorite!
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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: American
- Diet: Vegetarian
Description
Delightfully tangy and sweet, these Lemon Meringue Pie Cannolis combine the crispness of golden baked pie dough shells with a luscious lemon curd and marshmallow fluff filling, finished with a light dusting of powdered sugar. Perfect for a refreshing twist on a classic dessert, these cannolis offer a unique blend of creamy and crispy textures with zesty lemon flavor.
Ingredients
For the 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 until pliable. Meanwhile, preheat your oven to 425°F (220°C). Prepare your cannoli forms by spraying them lightly with non-stick spray to prevent sticking during baking.
- Cut and Form Dough: Using a 4 1/2-inch cookie cutter, cut circles out of the thawed pie dough. Wrap each dough circle around a prepared cannoli form and seal the edges by brushing with the egg wash made by mixing 1 egg with 1 teaspoon water.
- Chill and Bake: Place the wrapped cannoli forms in the freezer for 10 minutes to help set the dough shape. Then bake in the preheated oven for 10 to 12 minutes, or until the shells are golden brown and crisp. Allow to cool completely before carefully removing the shells from the forms.
- Prepare Filling: In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the thawed whipped topping and optional fresh lemon zest until smooth and creamy. Chill the filling to improve texture and flavor.
- Fill Cannolis: Just before serving, use a piping bag or spoon to fill each baked shell with the chilled lemon meringue filling. Dust the cannolis with powdered sugar for a delicate finishing touch.
Notes
- Ensure pie dough is well chilled but flexible before shaping to prevent tearing.
- Freezing the shaped dough on the forms helps maintain the cannoli shape during baking.
- If you don’t have cannoli forms, you can fashion tubes from aluminum foil as a substitute.
- Serve the cannolis shortly after filling to keep the shells crisp.
- For a more intense lemon flavor, increase the lemon zest to 1 1/2 teaspoons.
