Lemon Meringue Pie Cannoli
Lemon Meringue Pie Cannoli combines the delicious flavors of classic lemon meringue pie with the delightful crunch of cannoli shells. This dessert is perfect for any occasion, offering a unique twist on two beloved treats. The tangy lemon curd and fluffy marshmallow filling sit perfectly inside crispy pastry shells, making each bite a burst of flavor.
Why Make This Recipe
If you’re looking for a fun way to impress your family and friends with a dessert that is both easy to make and delicious, Lemon Meringue Pie Cannoli is the perfect choice. It brings together the sweet and tart flavors of lemon meringue pie while offering a new experience with its cannoli shape. It’s visually appealing and a great addition to gatherings, parties, or just a treat for yourself!
How to Make Lemon Meringue Pie Cannoli
Ingredients
- 2 (9-inch) round pie dough circles (e.g., Pillsbury Pie Crusts)
- 1 egg
- 1 teaspoon water
- 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 garnish)
Directions
Prep the Pie Crust: If using store-bought pie dough, thaw it for about 10 minutes to make it easier to unroll. Preheat your oven to 425°F (220°C). Lightly dust a cutting board with flour and unroll one of the pie crusts. Use a 4 1/2-inch cookie cutter to cut 4 circles from each dough. Repeat with the second pie crust.
Shape the Cannoli Shells: Whisk the egg and water together to make an egg wash. Spray 8 metal cannoli forms with non-stick spray. Wrap a pie dough circle around each cannoli form, sealing the edges with the egg wash. Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes to set the dough.
Bake the Shells: Bake for 10-12 minutes, or until the cannoli shells turn golden brown. Cool for 10 minutes, then carefully remove the pie crust from the cannoli forms and let the shells cool completely before filling.
Prepare the Filling: Stir together the lemon curd and marshmallow fluff until well combined. Fold in the whipped topping and lemon zest (if using) to create a light and fluffy filling.
Assemble the Cannoli: Spoon the lemon meringue filling into a disposable pastry or zip-top bag. Refrigerate until ready to use. Just before serving, snip off the tip of the bag and pipe the filling into the cooled cannoli shells.
Garnish and Serve: Sprinkle the filled cannoli with powdered sugar and enjoy!
How to Serve Lemon Meringue Pie Cannoli
Serve these delightful cannoli chilled. They make a beautiful centerpiece for your dessert table. You can add a few fresh berries or a mint leaf on the side for an extra pop of color.
How to Store Lemon Meringue Pie Cannoli
If you have leftover cannoli, store them in an airtight container in the fridge. It is best to keep the filling separate from the shells if possible. This helps keep the shells crispy. When ready to eat, fill the shells with the lemon meringue filling again for the best taste.
Tips to Make Lemon Meringue Pie Cannoli
- Use fresh lemon juice for a more vibrant flavor in your lemon curd.
- If you can’t find lemon curd, you can make your own or use instant lemon pudding as a substitute.
- Make sure your cannoli shells are completely cool before filling them to prevent sogginess.
Variation
You can try different fillings! For example, replace lemon curd with chocolate mousse or fruit compote to create diverse flavor profiles while keeping the same shell.
FAQs
Q: Can I use store-bought lemon curd?
A: Yes! Store-bought lemon curd is a convenient option and works perfectly in this recipe.
Q: How long do the filled cannoli last?
A: They are best when eaten within a day. However, filled cannoli can be stored in the fridge for up to two days.
Q: Can I make the shells ahead of time?
A: Yes! You can prepare the cannoli shells in advance and fill them just before serving for a crunchier texture.
Lemon Meringue Pie Cannoli
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious Lemon Meringue Pie Cannoli combines classic lemon meringue pie flavors with crispy cannoli shells for a unique dessert.
Ingredients
- 2 (9-inch) round pie dough circles (e.g., Pillsbury Pie Crusts)
- 1 egg
- 1 teaspoon water
- 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 garnish)
Instructions
- Thaw the pie dough for 10 minutes and preheat oven to 425°F (220°C).
- Dust a cutting board with flour and unroll one of the pie crusts; cut 4 circles (4 1/2-inch) from each dough.
- Whisk egg and water for egg wash; spray 8 cannoli forms with non-stick spray and wrap dough around each form, sealing edges with egg wash.
- Freeze wrapped forms for 10 minutes, then bake for 10-12 minutes until golden brown.
- Cool the shells for 10 minutes, then remove from forms and cool completely.
- Stir together lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.
- Spoon filling into a pastry bag, refrigerate until ready, then pipe into cooled shells.
- Sprinkle filled cannoli with powdered sugar and serve chilled.
Notes
Use fresh lemon juice for better flavor; store filled cannoli in the fridge for up to two days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lemon meringue, cannoli, dessert, pie, Italian dessert