Lemon meringue pie and cannolis are two of the most beloved desserts, and when combined, they create a heavenly treat that is crisp, creamy, tangy, and sweet all at once. These Lemon Meringue Pie Cannolis bring together the buttery crunch of a baked pie crust with the luscious citrusy filling of lemon curd and marshmallow fluff, making them perfect for any occasion.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The zesty brightness of lemon curd pairs beautifully with the smooth sweetness of marshmallow fluff.
- Crispy and Creamy Texture: The crunchy baked pie dough shells contrast with the airy and velvety filling.
- Easy to Make: Using pre-made pie dough saves time without sacrificing flavor.
- Great for Any Occasion: Whether it’s a holiday, a summer picnic, or a cozy night in, these cannolis fit the bill.
Ingredients
- 2 (9-inch) round pie dough circles
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
- 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)
Kitchen Equipment Needed
- Cannoli forms or metal tubes
- Rolling pin
- 4 1/2-inch round cookie cutter
- Pastry brush
- Baking sheet
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Piping bag with a star tip (optional)
- Fine-mesh sieve (for dusting powdered sugar)
Step-by-Step Instructions
1. Prep the Dough
Thaw the pie dough for about 10 minutes to make it easier to handle. Preheat your oven to 425°F (218°C). Lightly grease your cannoli forms with non-stick spray to prevent sticking.
2. Cut and Form the Dough
Use a 4 1/2-inch cookie cutter to cut out circles from the dough. Wrap each circle around a greased cannoli form, slightly overlapping the edges. In a small bowl, whisk together the egg and water to create an egg wash. Brush the seam with egg wash to seal it.
3. Chill and Bake
Place the prepared cannoli forms on a parchment-lined baking sheet and freeze them for 10 minutes. This helps the dough hold its shape while baking. Bake for 10-12 minutes, or until the shells turn a beautiful golden brown. Let them cool completely before gently sliding them off the forms.
4. Prepare the Filling
In a mixing bowl, combine lemon curd and marshmallow fluff until smooth. Gently fold in the whipped topping and lemon zest (if using). Refrigerate the filling for at least 30 minutes to allow it to firm up for piping.
5. Fill the Cannolis
Transfer the chilled filling into a piping bag fitted with a star tip. Pipe the filling into each cannoli shell just before serving to maintain crispness. Dust with powdered sugar for an elegant finishing touch.
Tips and Tricks
- Make-Ahead Option: Bake the shells a day in advance and store them in an airtight container at room temperature.
- Shortcut: If you don’t have cannoli forms, you can use aluminum foil tubes wrapped around small spice jars as a substitute.
- Variation: Swap out the lemon curd for lime or orange curd for a different citrus twist.
- Chocolate Drizzle: For an extra indulgence, drizzle the filled cannolis with melted white or dark chocolate.
Storing Leftovers
These cannolis are best enjoyed fresh. However, if you have leftovers, store the filling separately in an airtight container in the refrigerator for up to 2 days. The pie dough shells can be kept at room temperature in an airtight container for 2-3 days. To restore crispness, reheat the shells in a 350°F oven for 5 minutes before filling.
What to Serve With Lemon Meringue Pie Cannolis
Pair these delightful cannolis with a light herbal tea like chamomile or a chilled glass of prosecco for a sophisticated treat. If you’re looking for a richer pairing, a vanilla latte or espresso complements the flavors beautifully.
FAQs
Can I Use Homemade Pie Dough?
Absolutely! If you prefer homemade over store-bought, use your favorite buttery pie dough recipe. Just make sure to roll it thin enough to crisp up properly.
Can I Use Store-Bought Lemon Curd?
Yes! Store-bought lemon curd works perfectly in this recipe, but if you have the time, homemade lemon curd takes the flavor to the next level.
How Can I Prevent Soggy Shells?
To keep the shells crisp, store the filling separately and fill the cannolis just before serving. You can also brush the inside of the baked shells with melted white chocolate to create a barrier.
Can I Make These Gluten-Free?
Yes! Simply swap the regular pie dough for a gluten-free pie crust to make this recipe gluten-free.
Final Thoughts
If you love lemon meringue pie and cannolis, this Lemon Meringue Pie Cannoli recipe is a must-try! With its crisp, golden shell and zesty, creamy filling, it’s sure to become a favorite. Try this recipe and let us know how it turned out in the comments below. Don’t forget to share this recipe with your friends and subscribe to our blog for more delicious dessert ideas!