These Lemon Meringue Pie Cannolis transform classic desserts into one amazing treat. Featuring crispy shells filled with creamy lemon meringue, each bite delivers perfect tartness and sweetness. Your Lemon Meringue Pie Cannolis will become the star of any dessert table with their innovative twist on beloved favorites.
Simple Ingredients List
- Ready-Made Pie Dough: A convenient and flaky base for your cannolis, saving time without sacrificing quality.
- Tangy Fresh Lemon Curd: Brings a bright, zesty citrus flavor that balances the sweetness of the dessert.
- Sweet Marshmallow Fluff: Adds a rich and sticky sweetness, mimicking the classic meringue topping.
- Light Whipped Topping: Provides a creamy and airy texture, blending beautifully with the lemon curd.
- Egg Wash: Helps seal the cannolis and ensures a golden, glossy finish during baking.
- Powdered Sugar: A delicate dusting for a sweet, elegant finish to your cannolis.
Creating Your Treats
- Prepare the Dough: Roll out the ready-made pie dough and cut it into circles large enough to wrap around your cannoli forms.
- Wrap and Seal: Gently wrap each dough circle around a cannoli form, ensuring the edges overlap slightly. Seal the edges carefully with a little egg wash to prevent them from opening during baking.
- Chill the Dough: Place the wrapped forms in the refrigerator for a brief chill. This helps the dough hold its shape and ensures a flaky texture when baked.
- Bake to Perfection: Bake the cannoli shells in a preheated oven until they turn a golden, crisp perfection. Remove from the oven and let them cool completely on the forms.
- Mix the Filling: In a bowl, combine tangy lemon curd, sweet marshmallow fluff, and light whipped topping. Blend until smooth and creamy for a luscious filling.
- Fill the Shells: Once the shells are cool, carefully pipe or spoon the dreamy lemon filling into each shell, filling them generously.
- Finishing Touch: Dust the filled cannolis with powdered sugar for an elegant and sweet final touch.
Tips For Success
- Keep the Dough Chilled: Always keep your pie dough cold before shaping and baking. Chilled dough ensures the crispiest and flakiest shells.
- Adjust the Lemon Curd: Taste your lemon curd before mixing. If it’s too tangy, add a touch of sugar to balance the flavor to your liking.
- Fill Just Before Serving: Wait until just before serving to fill the shells to maintain their perfect crunch and prevent them from becoming soggy.
- Use Fresh Lemon Zest: Grate fresh lemon zest into your filling or as a garnish. It adds a burst of bright citrus flavor and enhances the presentation.
- Golden Shells: Watch your shells closely while baking to achieve a perfect golden color without overbaking.
Serving Your Creation
Present your Lemon Meringue Pie Cannolis with fresh mint or lemon slices for extra flair. They pair beautifully with bubbling wine or cool lemonade. Perfect for summer parties or holiday celebrations.
Common Questions
Want to prep ahead? Make shells and filling separately then assemble later. No special forms? Create your own with foil. Need gluten free? Just swap in suitable pie dough. Remember fresh filling keeps shells crispy longer.
Frequently Asked Questions
- Do I need special cannoli forms?
Metal cannoli forms work best, but you can improvise with foil-covered dowels or even roll small pieces of foil into tubes. Just make sure they're oven-safe.
- Can I make these ahead of time?
Make the shells up to 2 days ahead and store in an airtight container. Fill them just before serving so they stay crispy and fresh.
- Why freeze the wrapped forms?
Ten minutes in the freezer helps the dough keep its shape while baking. The cold butter in the crust creates those flaky layers we want.
- What if I can't find marshmallow fluff?
You can substitute with whipped cream cheese or make a simple meringue. The fluff just makes it quick and easy.
- How do I keep them from getting soggy?
Fill these right before serving. The moisture from the filling will eventually soften the shells, so they're best enjoyed fresh.