If you adore the bright, tangy flavors of lemon and crave a delightful twist on a classic Italian treat, the Zesty Lemon Meringue Pie Cannolis Recipe is about to become your new favorite dessert. This recipe brings together the crisp, golden crunch of homemade pie crust shells with a luscious, cloud-like filling that bursts with zesty lemon curd and fluffy marshmallow fluff. Imagine biting into a perfectly formed cannoli shell that gives way to a creamy, sweet, and tart filling inspired by traditional lemon meringue pie — pure magic on your taste buds and a guaranteed crowd-pleaser at any gathering.
Ingredients You’ll Need
Gathering these ingredients is super simple, but each one plays a crucial role in achieving the perfect balance of texture and flavor in the Zesty Lemon Meringue Pie Cannolis Recipe. From the flaky pie crust shells to the dreamy lemon-infused filling, every component contributes a little something special.
- 2 (9-inch) round pie dough circles: Pillsbury Pie Crusts are perfect for flaky, golden shells that crisp up beautifully.
- 1 egg: Used for the egg wash, it helps seal the dough and gives the shells a gorgeous glossy finish.
- 1 teaspoon water: Mixed with the egg to create the egg wash for easy sealing and browning.
- ¾ cup lemon curd: Adds the signature zesty, tangy lemon punch essential for that fresh lemon meringue taste.
- ½ cup marshmallow fluff: Gives the filling its fluffy, airy texture and irresistible sweetness.
- 1 cup frozen whipped topping, thawed: Lightens the filling and adds that dreamy creaminess without overpowering the lemon.
- 1 teaspoon fresh lemon zest (optional): A little extra zing and bright citrus aroma kicked up a notch.
- 1 teaspoon powdered sugar: Perfect for dusting over the finished cannolis to add a touch of delicate sweetness and visual appeal.
How to Make Zesty Lemon Meringue Pie Cannolis Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to a toasty 425°F (218°C), which is just the right temperature to create crispy, golden shells without overbaking. While that’s heating up, lightly spray your metal cannoli forms with non-stick cooking spray — this little step prevents any sticky dough drama later.
Step 2: Create the Shells
Cut four 4 ½-inch circles out of each pie dough round — eight circles total give you eight perfect cannoli shells. Wrap each circle snugly around a cannoli form and seal the edge with that trusty egg wash you prepared (egg beaten with water). Pop these into the freezer for 10 minutes to firm up, which helps the dough maintain its shape during baking. Then bake for about 10 to 12 minutes, watching for a beautiful golden-brown hue. After baking, let the shells cool completely before carefully sliding the forms out to reveal your crisp, charming cannoli tubes.
Step 3: Prepare the Filling
Now for the dreamy filling that makes this recipe shine. In a mixing bowl, blend the lemon curd and marshmallow fluff until smooth and combined. Gently fold in the thawed whipped topping and, if you’re feeling fancy, stir in some fresh lemon zest for an extra pop of citrus. Chill this luscious mixture in the fridge until you’re ready to assemble, ensuring it’s firm enough to pipe but still light and airy.
Step 4: Assemble the Cannolis
Fill a piping bag with your chilled filling and carefully pipe it into each cooled shell, filling them generously but gently to avoid breaking the delicate shells. To finish, dust each cannoli lightly with powdered sugar, adding a touch of elegance and sweetness that balances the lemon’s zestiness beautifully.
How to Serve Zesty Lemon Meringue Pie Cannolis Recipe
Garnishes
Fresh garnishes like extra lemon zest, tiny mint leaves, or a sprinkle of crushed graham cracker crumbs can enhance both the look and flavor profile of your lemon meringue pie cannolis. A drizzle of honey or a few fresh berries on the side also complements the zesty filling delightfully.
Side Dishes
Pairing these cannolis with a light, floral tea or a crisp white wine works wonders to balance the sweet and tart flavors. For a more substantial dessert spread, fresh fruit salads or a scoop of vanilla bean ice cream make lovely companions.
Creative Ways to Present
Turn your cannolis into an eye-catching dessert centerpiece by arranging them upright in a decorated glass or on a platter with citrus slices and edible flowers. You can even serve mini versions as bite-sized treats at parties for an adorable and delicious twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Zesty Lemon Meringue Pie Cannolis Recipe in an airtight container in the fridge to keep the filling fresh and the shells crisp as long as possible. However, keep in mind the shells may soften over time due to the moisture in the filling, so best enjoyed within 1-2 days.
Freezing
While you can freeze the filling separately in an airtight container for up to a month, it’s best not to freeze assembled cannolis since the shells will lose their crispness. When ready to enjoy, thaw the filling in the fridge overnight before piping into freshly baked shells.
Reheating
If your shells lose their crunch, gently reheat them in a 350°F (175°C) oven for 3-5 minutes before filling. Avoid reheating the filled cannolis as the filling will melt and alter the texture.
FAQs
Can I make the pie dough from scratch?
Absolutely! While store-bought pie crusts make this recipe quick and easy, homemade pie dough can add a personal touch and extra flakiness. Just make sure to chill your dough well before shaping it around the forms.
Is there a substitute for marshmallow fluff?
You can use homemade marshmallow cream or whipped egg whites with sugar as a swap, but marshmallow fluff provides that unique sweetness and texture that pairs perfectly with the lemon curd.
Can these cannolis be served gluten-free?
If you substitute the pie dough with a gluten-free crust that holds up well to baking, then yes! Just be sure your substitutions maintain the structural integrity so your shells don’t fall apart.
How long do the assembled cannolis keep their crunch?
Because of the moist filling, cannoli shells tend to soften within a day. For the best texture, assemble right before serving or keep shells and filling separate until ready to enjoy.
Can I use a different citrus in place of lemon?
Definitely! Lime curd or orange curd would be lovely alternatives that add a different, but equally bright, citrus flavor to this delightful cannoli filling.
Final Thoughts
This Zesty Lemon Meringue Pie Cannolis Recipe truly brings together the best of both worlds: the classic charm of Italian cannolis paired with the refreshing zing of lemon meringue pie. Once you try it, you’ll find it hard to go back to ordinary desserts. So grab those ingredients, have fun baking, and prepare to wow your friends and family with a dessert that’s as joyful to make as it is to eat!
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Zesty Lemon Meringue Pie Cannolis Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Zesty Lemon Meringue Pie Cannolis are a delightful twist on classic cannoli, featuring crisp pie crust shells filled with a luscious lemon curd and marshmallow fluff mixture folded together with whipped topping. Finished with a sprinkle of powdered sugar and optional lemon zest, this dessert offers a refreshing citrus flavor with a light, creamy texture perfect for any occasion.
Ingredients
For the Pie Crust Shells
- 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
- Non-stick cooking spray
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
- Prepare the Oven and Pan: Preheat your oven to 425°F (218°C). Lightly spray 8 metal cannoli forms with non-stick cooking spray to prevent sticking.
- Create the Shells: Cut four 4½-inch circles from each pie crust circle. Wrap each circle securely around a cannoli form, sealing the edge with an egg wash made from one beaten egg mixed with one teaspoon of water. Freeze the wrapped forms for 10 minutes to help the dough hold its shape. Then bake in the preheated oven for 10-12 minutes or until the shells turn golden brown. Allow them to cool completely before carefully removing the metal forms.
- Prepare the Filling: In a mixing bowl, combine the lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and fresh lemon zest if using. Refrigerate the filling until ready to assemble to ensure it maintains a creamy texture.
- Assemble the Cannolis: Pipe the chilled filling into each cooled cannoli shell using a piping bag or a spoon. Finish by dusting the filled cannolis with powdered sugar just before serving for an elegant touch.
Notes
- Freezing the dough-wrapped forms before baking helps maintain their shape and prevents shrinking.
- If you don’t have metal cannoli forms, you can create makeshift ones using aluminum foil, but metal forms yield the best shape and even baking.
- Use fresh lemon zest for the best flavor; dried zest can alter the taste profile.
- Ensure the filling is well chilled before piping to maintain firmness inside the shells.
- These cannolis are best served the same day to keep the shells crisp.
