The Dreamy Lemon Meringue Pie Cannolis Recipe You Need Today

Crispy cannolis offer a delightful twist when infused with zesty lemon meringue pie flavors that dance across your palate.

Sweet Italian pastry shells cradle a creamy filling reminiscent of classic dessert magic.

Delicate tubes promise a symphony of tangy and sugary notes waiting to surprise you.

Pastry chefs have long celebrated unexpected culinary marriages, and this recipe proves that innovation knows no bounds.

Light, airy meringue peaks promise a cloud-like texture that melts instantly.

Decadent cream whispers stories of traditional desserts reimagined with playful creativity.

Why Lemon Meringue Cannolis Are So Delightful

• Whip Up Effortless Elegance: These cannolis transform classic pie flavors into a stunning dessert that looks professionally made with minimal kitchen skills required.
• Crowd-Pleasing Party Perfection: Ideal for gatherings, potlucks, and celebrations where guests crave something unique yet familiar, offering a delightful twist on traditional desserts.
• Customize with Ease: Flexible recipe allows quick modifications like adding berries, changing zest flavors, or adjusting sweetness levels to match personal preferences or dietary needs.
• Quick and Convenient Treat: Requires simple ingredients, minimal preparation time, and can be partially prepared in advance, making it a stress-free dessert option for busy home bakers.

Lemon Meringue Cannoli Ingredient List

Main Ingredients:

• Pie Crust: Pre-made dough that provides the crispy shell base.
• Egg Wash: Simple mixture for sealing and browning pastry.
• Non-Stick Cooking Spray: Helps prevent sticking to cannoli forms.

• Lemon Curd: Bright and tangy citrus spread with rich flavor.
• Marshmallow Fluff: Soft, sweet cream for smooth texture.
• Whipped Topping: Light and airy ingredient for creamy consistency.
• Lemon Zest: Fresh citrus garnish with intense lemon flavor.

• Powdered Sugar, Fresh Mint Leaves: Pretty and delicate decorative elements.
• Lemon Slices: Bright and fresh presentation accent.

Make Lemon Meringue Pie Cannolis

Step 1: Prepare the Oven and Baking Setup

Warm up your oven to a toasty 425°F.

Let the pie dough sit out and become pliable for about 10 minutes.

Grab your metal cannoli forms and give them a quick spray of non-stick cooking spray to ensure easy release later.

Step 2: Craft the Crispy Cannoli Shells

Sprinkle some flour on your work surface and gently unroll the pie crust.

Use a circular cutter to create four 4½-inch rounds from each crust.

Whip up a quick egg wash by mixing egg and water.

Carefully wrap each dough circle around the cannoli forms, using the egg wash to seal the edges securely.

Step 3: Bake the Shells to Golden Perfection

Pop the wrapped forms into the freezer for a quick 10-minute chill.

Transfer to a parchment-lined baking sheet and slide into the preheated oven.

Bake for 10-12 minutes until the shells turn a beautiful golden brown.

Once done, let them cool completely before gently removing from the forms.

Step 4: Whip Up the Luscious Filling

• Lemon curd
• Marshmallow fluff
• Whipped topping
• Lemon zest

Gently fold everything together until smooth and creamy.

Stash the filling in the refrigerator to keep it cool and set.

Step 5: Assemble the Decadent Cannolis

Take your cooled shells and pipe the chilled lemon filling into each one.

Dust the tops with a light snowfall of powdered sugar for an extra touch of sweetness.

Step 6: Create a Stunning Presentation

Arrange the cannolis on a beautiful platter.

Garnish with delicate lemon slices and sprigs of fresh mint.

For the perfect pairing, serve alongside a refreshing glass of lemonade or a crisp sparkling wine.

Tips For Lemon Cannolis

• Let pie dough rest at room temperature for exactly 10 minutes to prevent cracking and ensure smooth rolling.
• Use egg wash as glue when wrapping dough around cannoli forms, pressing edges firmly to prevent unraveling during baking.
• Freezing wrapped forms for 10 minutes helps maintain shape and creates a flakier, crispier shell texture.
• Adjust lemon intensity by adding more zest or substituting marshmallow fluff with Greek yogurt for a tangier, lighter filling.
• Sprinkle powdered sugar just before serving to prevent moisture absorption and maintain a pristine presentation.

Store And Reheat Lemon Cannolis

• Store filled cannolis in an airtight container for up to 2 days. Keep in the coldest part of the refrigerator to maintain crispness.
• Keep unfilled cannoli shells in a sealed container at room temperature for 3-4 days. Place parchment paper between layers to prevent breakage.
• Wrap individual unfilled shells tightly in plastic wrap, then store in a freezer bag. Freeze for up to 1 month. Thaw at room temperature before filling.
• Quickly crisp shells in a 350°F oven for 2-3 minutes before serving to restore their original crunch. Avoid microwaving, which will make shells soggy.

Pairing Suggestions For Lemon Cannolis

• Citrus Cocktail Companion: Pair these zesty cannolis with a crisp limoncello spritzer for a bright, refreshing Italian-inspired drink experience.
• Complementary Wine Selection: Choose a chilled Moscato d'Asti to balance the tangy lemon filling with its subtle sweetness and light effervescence.
• Dessert Plate Enhancer: Garnish the serving platter with candied lemon peels and fresh mint sprigs to elevate the visual appeal and provide a complementary aromatic note.
• Textural Contrast Partner: Serve alongside a small scoop of lavender-infused vanilla gelato to create a delightful temperature and texture contrast with the crispy cannoli shell.

New Twists On Lemon Meringue Cannolis

• Gluten-Free Delight: Replace traditional pie crust with gluten-free pie dough or almond flour pastry shells for celiac or gluten-sensitive individuals.
• Dairy-Free Option: Swap marshmallow fluff and whipped topping with coconut cream and dairy-free lemon curd to accommodate lactose-intolerant guests.
• Vegan Adaptation: Use plant-based pie crust, coconut whipped cream, and aquafaba-based meringue substitute for a completely vegan-friendly version of the cannolis.
• Low-Sugar Alternative: Utilize sugar-free lemon curd, replace marshmallow fluff with Greek yogurt, and use stevia or monk fruit sweetener to reduce overall sugar content.

FAQs

• How do I prevent the cannoli shells from sticking to the forms?

Use non-stick cooking spray generously on the metal cannoli forms before wrapping the dough. This ensures easy removal of shells after baking.

• Can I make the shells ahead of time?

Yes, you can prepare the cannoli shells a day in advance. Store them in an airtight container at room temperature to maintain their crisp texture.

• What if I don't have marshmallow fluff?

You can substitute marshmallow fluff with whipped cream cheese or sweetened whipped cream to maintain a similar creamy consistency in the filling.

• Is it necessary to freeze the wrapped forms before baking?

Freezing the wrapped forms helps the dough hold its shape and prevents shrinking during baking, resulting in more uniform and crisp cannoli shells.

Lemon Meringue Pie Cannolis Recipe

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4.9 from 15 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Sweet Italian cannolis meet zesty American lemon meringue pie in a delightful fusion of creamy, tangy goodness. Crisp pastry shells embrace silky lemon curd and pillowy meringue, creating a dessert that will make you swoon with every delectable bite.

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Ingredients

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Main Ingredients:

• 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts)
• 3/4 cup lemon curd
• 1/2 cup marshmallow fluff
• 1 cup frozen whipped topping, thawed

Binding and Egg Wash Ingredients:

• 1 egg (for egg wash)
• 1 teaspoon water (for egg wash)

Garnish Ingredients:

• 1 teaspoon fresh lemon zest (optional)
• 1 teaspoon powdered sugar

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Instructions

1. Gently thaw pie dough for approximately 10 minutes while heating the oven to 425°F (218°C).
2. Liberally coat metal cannoli forms with non-stick cooking spray to prevent sticking.
3. Spread pie dough on a generously floured workspace and carefully cut eight 4½-inch circular shapes using a precise cutting tool.
4. Create an egg wash by whisking egg and water until thoroughly combined.
5. Delicately wrap each dough circle around cannoli forms, meticulously sealing edges using the prepared egg wash.
6. Transfer wrapped forms to the freezer for a brief 10-minute chilling period.
7. Position forms on a parchment-lined baking sheet and bake until shells transform into a rich golden hue, approximately 10-12 minutes.
8. Allow shells to cool completely before gently extracting them from metal forms.
9. Craft the luxurious filling by blending lemon curd with marshmallow fluff until smooth.
10. Carefully fold whipped topping and freshly grated lemon zest into the lemon mixture.
11. Refrigerate filling to maintain its optimal consistency prior to assembly.
12. Using a piping bag, fill each crisp cannoli shell with the chilled lemon cream mixture.
13. Elegantly dust the filled cannolis with a delicate layer of powdered sugar.
14. Arrange on a decorative platter accompanied by vibrant lemon slices and sprigs of fresh mint.
15. Complement the dessert with chilled lemonade or effervescent sparkling wine for a delightful culinary experience.

Notes

• Chill cannoli forms before wrapping to ensure crisp, structured shells that hold their shape perfectly during baking.
• Use cold pie dough and work quickly to prevent the pastry from becoming too soft and losing its delicate texture.
• Create consistent shell sizes by using a round cookie cutter or tracing a uniform template for precise cutting.
• Experiment with different citrus zests like lime or orange to add unique flavor variations to the classic lemon filling.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 10g
• Sodium: 130mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg