lemon meringue pie cannolis Recipe

If you adore the bright, tangy flavors of classic desserts but want to try something unexpected and utterly delightful, then lemon meringue pie cannolis are about to become your new obsession. This inventive twist takes the luscious lemon curd and fluffy meringue filling of traditional lemon meringue pie and stuffs it into crispy, golden cannoli shells made from flaky pie crust. The result is a perfect marriage of textures and flavors—zesty, creamy, and crunchy all in one bite. Whether you’re surprising guests or treating yourself, these lemon meringue pie cannolis bring a playful elegance that’s absolutely irresistible.

Ingredients You’ll Need

Each ingredient in this recipe is thoughtfully chosen to build layers of flavor and texture, turning simple elements into extraordinary lemon meringue pie cannolis. From the flaky pie crust shells to the light, creamy filling, everything plays a crucial role in creating this eye-catching dessert.

• 2 (9-inch) round pie dough circles: Using store-bought dough keeps this recipe quick with perfectly flaky shells every time.
• 1 egg: For an egg wash that helps seal and golden the pie crust cannoli shells beautifully.
• 1 teaspoon water: Mixed with the egg to make a smooth wash that’s easy to brush on.
• 3/4 cup lemon curd: The star citrus ingredient that delivers that bright, tangy punch in the filling.
• 1/2 cup marshmallow fluff: Adds a sweet, airy texture that mimics the fluffy meringue topping of the classic pie.
• 1 cup frozen whipped topping (thawed): Lightens the filling for creamy softness without weighing down the lemon flavor.
• 1 teaspoon fresh lemon zest (optional): A small addition that intensifies the lemon aroma and makes the filling zingier.
• 1 teaspoon powdered sugar: Sprinkled on the finished cannolis for a touch of delicate sweetness and pretty presentation.

How to Make lemon meringue pie cannolis

Step 1: Prepare Your Pie Dough Circles

To start this fun recipe, let your pie dough sit at room temperature for about 10 minutes after taking it out of the fridge—this makes unrolling and cutting so much easier. Once ready, roll the dough out on a lightly floured surface and cut out eight 4 ½-inch circles using a cookie cutter or a glass. These will shape your crispy cannoli shells.

Step 2: Wrap and Freeze the Shells

Next, spray your metal cannoli forms with non-stick cooking spray to ensure the dough won’t stick. Wrap each pie dough circle snugly around the forms, sealing the edges with an egg wash made from whisking together the egg and water. Once all your shells are prepared, place them on a parchment-lined baking sheet and pop them in the freezer for 10 minutes. This chill time helps the shells hold their shape while baking.

Step 3: Bake the Cannoli Shells Until Golden

Heat your oven to 425°F and bake the frozen, wrapped shells for 10 to 12 minutes. Keep your eye on them and remove when they turn a lovely, light golden brown. After baking, let the shells cool on the forms for about 10 minutes before carefully sliding them off. Cooling completely before filling is key to keeping them crisp and perfect.

Step 4: Make the Lemon Meringue Filling

While your shells cool, whisk together the lemon curd and marshmallow fluff until smooth and light. Gently fold in the thawed whipped topping and fresh lemon zest if you’re using it. This mixture captures the classic lemon meringue pie flavors in a fluffy filling that won’t overwhelm the delicate shells.

Step 5: Fill the Cannolis and Finish with Powdered Sugar

Transfer your filling to a pastry bag or a sturdy zip-top bag, snip off a corner, and pipe the vibrant lemon meringue pie filling into each cooled shell just before serving. A final dusting of powdered sugar adds an elegant, sweet touch and makes these lemon meringue pie cannolis look as good as they taste.

How to Serve lemon meringue pie cannolis

Garnishes

To make your lemon meringue pie cannolis pop visually and elevate the flavor, consider topping them with fresh lemon zest or a small dollop of extra marshmallow fluff for height. A few tiny mint leaves or a sprinkle of finely crushed graham crackers can also add delightful contrast and texture.

Side Dishes

Serve these bright and crunchy treats alongside seasonal berries or a light, fresh fruit salad to complement the zesty filling. A cup of herbal tea or a refreshing sparkling lemonade also pairs beautifully with the citrus notes in the cannolis.

Creative Ways to Present

For a truly festive display, present your lemon meringue pie cannolis standing upright in a serving dish filled with granulated sugar or crushed cookie crumbs to keep them steady. Alternatively, arrange them in a charming pyramid on a decorative platter and dust everything with extra powdered sugar for that wow factor.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the filled lemon meringue pie cannolis in an airtight container in the refrigerator for up to two days. Keep in mind the shells will soften a bit as they absorb moisture from the filling, so for optimal crunch, it’s best to enjoy them fresh.

Freezing

You can freeze the unfilled cannoli shells wrapped tightly in foil and placed in a freezer bag for up to one month. Thaw completely at room temperature before filling. The filling itself doesn’t freeze well because of the marshmallow fluff and whipped topping, so prepare it fresh when you’re ready to serve.

Reheating

Since these lemon meringue pie cannolis are best enjoyed cold, reheating isn’t typically recommended. However, if you want the shells warm and crisp, heat the unfilled shells in a 350°F oven for a few minutes before filling, then chill the filled cannolis briefly before serving.

FAQs

Can I make this recipe without store-bought pie crust?

Absolutely! If you prefer homemade dough, use your favorite pie crust recipe. Just make sure it’s rolled out evenly and chilled well to hold the cannoli shape during baking.

Is it possible to use fresh meringue instead of marshmallow fluff?

You can try whipped fresh meringue, but marshmallow fluff provides a stable sweetness and texture that keeps the filling light and fluffy without weeping or deflating quickly.

Can these lemon meringue pie cannolis be made vegan?

With some ingredient swaps like vegan pie crust, aquafaba meringue, and dairy-free whipped topping, you can adapt this recipe. Keep in mind texture and flavor may vary slightly, but it’s definitely doable!

How do I prevent the cannoli shells from getting soggy?

The key is to fill the shells right before serving and make sure they are completely cool. If stored filled, the shells absorb moisture and lose crispness quite fast.

Can I use other citrus flavors in place of lemon?

Definitely try lime or orange curd to switch things up. These versions offer unique twists on the lemon meringue pie cannolis concept while maintaining the refreshing brightness.

Final Thoughts

Making lemon meringue pie cannolis is such a joyful way to surprise your family and friends with a dessert that’s both nostalgic and innovative. I promise once you try these, their crispy crusts and heavenly citrus-meringue filling will have you reaching for seconds every time. So grab that pie dough and whip up a batch — your taste buds will thank you!

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