If you have a love for tangy, sweet, and delightfully crispy treats, then this Zesty Lemon Meringue Pie Cannolis Recipe is going to be your new obsession. Imagine the bright zest of fresh lemon curd paired with fluffy marshmallow fluff, enveloped in a perfectly golden, crunchy cannoli shell made from flaky pie dough. This vibrant twist on traditional cannolis marries the sunny charm of lemon meringue pie with the irresistible fun of cannoli dessert, creating a sensational bite that’s as beautiful as it is delicious. Whether it’s a sunny afternoon delight or the star dessert at your next get-together, this recipe is guaranteed to bring joy with every bite.
Ingredients You’ll Need
This recipe calls for a short and sweet list of ingredients that together create a vibrant flavor profile and the perfect texture balance. Each element is simple but essential, contributing to the crisp shells, the creamy, zesty filling, and the sweet finishing touch.
- 2 (9-inch) round pie dough circles: These form your crispy, flaky cannoli shells—Pillsbury Pie Crusts make the process super easy and reliable.
- 1 egg: Used to make the egg wash, it seals the dough together and helps the shells brown beautifully.
- 1 teaspoon water: Mixed with the egg to create a smooth egg wash for that perfect golden hue.
- ¾ cup lemon curd: Provides the bright, tart punch that’s the heart of the filling.
- ½ cup marshmallow fluff: Adds creamy sweetness and an airy texture to balance the lemon’s zing.
- 1 cup frozen whipped topping, thawed: Brings lightness and volume to the filling mixture.
- 1 teaspoon fresh lemon zest (optional): Intensifies the lemon flavor and adds a lovely aroma.
- 1 teaspoon powdered sugar: Dust this over the finished cannolis for a delicate, sweet finish.
How to Make Zesty Lemon Meringue Pie Cannolis Recipe
Step 1: Prep the Oven and Forms
First things first, preheat your oven to 425°F (218°C). While it heats up, lightly spray eight metal cannoli forms with non-stick cooking spray. This step ensures that the dough won’t stick, making it much easier to remove your cannoli shells once baked.
Step 2: Shape and Bake the Cannoli Shells
Next, cut four 4 ½-inch circles from each pie dough circle—eight total. Wrap each dough circle snugly around a metal cannoli form, then seal the edges with a quick brush of egg wash (egg plus water). Pop them in the freezer for 10 minutes; this chilling helps the shells keep their shape in the oven. Then bake for 10 to 12 minutes until golden and crisp. Allow them to cool completely before gently sliding them off the forms to keep their shape intact.
Step 3: Mix the Delightful Lemon Meringue Filling
While your shells cool, combine the lemon curd and marshmallow fluff in a bowl. This bright duo creates the signature zing and sweet fluffiness. Next, fold in the thawed whipped topping to lighten the mixture and add creaminess. For an extra burst of citrus aroma, stir in the fresh lemon zest if you’re using it. Chill this luscious filling in the refrigerator until you’re ready to assemble.
Step 4: Assemble and Finish
When everything is ready, pipe the chilled filling generously into your cooled, crunchy cannoli shells. For a final flourish, dust them with powdered sugar. The dusting not only adds sweetness but also makes these treats look irresistibly elegant and inviting.
How to Serve Zesty Lemon Meringue Pie Cannolis Recipe
Garnishes
For a touch of extra pizzazz, consider topping your cannolis with additional lemon zest, finely chopped pistachios, or a few fresh mint leaves. These garnishes add color, texture, and a hint of freshness that pairs beautifully with the zesty lemon flavor.
Side Dishes
This dessert pairs wonderfully with simple accompaniments like a lightly brewed green tea or a refreshing glass of sparkling lemonade. If you’re serving a larger meal, a fruit salad with berries or a crisp cucumber salad complements the brightness of these lemon meringue pie cannolis perfectly.
Creative Ways to Present
Want to impress your guests visually? Arrange these cannolis upright in a decorative long platter filled with crushed graham crackers or edible flower petals. Alternatively, place them standing in a tall glass jar or basket lined with parchment paper for a charming rustic display.
Make Ahead and Storage
Storing Leftovers
If you have any cannolis left (if that happens!), store the filled ones in an airtight container in the refrigerator. They should stay fresh and delicious for up to 2 days, but note that the crunchiness of the shells may soften slightly over time due to the moist filling.
Freezing
For longer storage, freeze the unfilled cannoli shells in an airtight container for up to a month. When you’re ready to enjoy, thaw them completely before filling. Avoid freezing filled cannolis, as the filling’s texture changes and can become watery after thawing.
Reheating
Reheating is best reserved for the shells only. Warm them briefly in a 350°F (176°C) oven for 3-5 minutes to regain their crispiness before filling. Avoid reheating the filled cannolis to preserve the fresh texture and flavor of the filling.
FAQs
Can I make the lemon curd from scratch?
Absolutely! Homemade lemon curd can intensify the freshness and zing in your Zesty Lemon Meringue Pie Cannolis Recipe. Just be sure it’s well cooled before mixing it with other filling ingredients.
What if I don’t have metal cannoli forms?
You can try rolling the pie dough around small rolling pins or thick markers wrapped in foil, but metal forms give the best shape and even baking for classic, crisp shells.
Is there a dairy-free alternative for the filling?
Yes, you can substitute the whipped topping with a dairy-free whipped coconut cream and use dairy-free marshmallow fluff. Just ensure the lemon curd and pie crust are also dairy-free or made to your preferences.
How do I prevent the shells from breaking when removing them from the forms?
Letting the shells cool completely before carefully sliding off helps a lot. Also, using non-stick spray and gently loosening the edges with a knife can prevent cracks or breaks.
Can these cannolis be made ahead of time?
You can make and store the shells and filling separately ahead of time. Assemble them just before serving to keep the shells crisp and maintain the best texture in your Zesty Lemon Meringue Pie Cannolis Recipe.
Final Thoughts
This Zesty Lemon Meringue Pie Cannolis Recipe brings a wonderful fresh twist to classic desserts by combining bright citrus, fluffy sweetness, and delightful crunch. It’s fun to make, visually stunning, and absolutely bursting with flavor to wow your family and friends. Give yourself the treat of making these at home—you’ll be so glad you did!
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Zesty Lemon Meringue Pie Cannolis Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American-Italian fusion
- Diet: Vegetarian
Description
Zesty Lemon Meringue Pie Cannolis are a delightful twist on classic Italian cannolis, featuring crispy pie dough shells filled with a light, tangy lemon curd and marshmallow fluff filling. Finished with a dusting of powdered sugar and a hint of fresh lemon zest, these cannolis offer a perfect balance of sweet and citrus flavors, ideal for a refreshing dessert treat.
Ingredients
For the Shells
- 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
For the Filling
- ¾ cup lemon curd
- ½ cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest (optional)
- 1 teaspoon powdered sugar (for dusting)
Instructions
- Preheat and prepare cannoli forms: Preheat your oven to 425°F (218°C). Lightly spray 8 metal cannoli forms with non-stick cooking spray to prevent sticking.
- Shape and bake the shells: Cut four 4 ½-inch circles from each pie crust. Wrap each dough circle around a cannoli form, sealing the edge with an egg wash made from beaten egg and water. Freeze the wrapped forms for 10 minutes to help maintain shape, then bake in the oven for 10-12 minutes until golden brown and crisp. Allow them to cool completely before carefully removing the metal forms.
- Prepare the filling: In a bowl, combine the lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and fresh lemon zest if using, creating a light and airy lemon meringue filling. Refrigerate the mixture until ready to fill the cannoli shells.
- Assemble and serve: Once shells are cooled, pipe the lemon meringue filling into each shell evenly. Finish by dusting the cannolis with powdered sugar for a beautiful presentation and a touch of extra sweetness. Serve immediately.
Notes
- Freezing the dough-wrapped forms before baking helps the shells hold their shape better.
- Use metal cannoli forms to achieve the traditional tubular shape and crisp texture.
- For a more intense lemon flavor, add extra lemon zest or a splash of lemon juice to the filling.
- These cannolis are best served the same day to keep the shells crisp.
- If you don’t have metal cannoli forms, you can try shaping the dough over similarly sized oven-safe tubes but expect slight variations in shape.
