Description of this recipe:
These Lemon Meringue Pie Cannolis are a delightful fusion of classic Italian pastry and the beloved American pie. Crisp, flaky cannoli shells embrace a tangy lemon curd filling, lightened by marshmallow fluff and whipped topping, creating a dessert experience that is both familiar and utterly unique. These cannolis capture the essence of lemon meringue pie in a portable, sophisticated format.
Why you will love this recipe:
You’ll fall head over heels for these Lemon Meringue Pie Cannolis for their perfect balance of textures and flavors. The crunchy cannoli shells provide a satisfying contrast to the smooth, creamy filling. The bright, zesty lemon curd is beautifully tempered by the sweetness of marshmallow fluff, while the whipped topping adds a cloud-like lightness. These cannolis are also incredibly easy to make, relying on store-bought ingredients for convenience without sacrificing quality or taste. They are a guaranteed crowd-pleaser, perfect for parties, potlucks, or simply as a special treat for yourself.
Introduction
Lemon Meringue Pie is a timeless dessert. Its bright, tangy lemon custard filling, topped with a fluffy meringue, is a symphony of flavors and textures that has captivated dessert lovers for generations. Cannolis, on the other hand, are iconic Italian pastries, known for their crisp, fried shells and creamy ricotta filling. These two desserts might seem worlds apart, but in this recipe, they come together in perfect harmony.
This recipe reimagines the classic Lemon Meringue Pie by encasing its vibrant flavors within the crisp embrace of a cannoli shell. The result is a dessert that is both playful and sophisticated, offering a delightful twist on familiar flavors. These Lemon Meringue Pie Cannolis are not only delicious but also visually appealing. The golden cannoli shells, dusted with powdered sugar, and filled with the pale yellow filling, are sure to impress. The optional garnish of fresh lemon zest adds a final touch of elegance and enhances the citrusy aroma.
This recipe is designed to be approachable for home bakers of all skill levels. It relies on readily available ingredients, such as store-bought pie dough, lemon curd, and marshmallow fluff, to streamline the process without compromising on flavor. The recipe is also easily customizable to suit individual preferences. For example, you can use homemade lemon curd for an even more intense lemon flavor, or substitute the whipped topping with freshly made whipped cream for a richer texture.
Ingredients:
- 2 (9-inch) round pie dough circles
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
- 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 dusting)
Preparation:
Step 1: Prep the Dough
Begin by thawing the pie dough for approximately 10 minutes. This will make it easier to work with and prevent it from cracking when you cut and shape it. While the dough is thawing, preheat your oven to 425°F (220°C). Ensure the oven rack is positioned in the middle. Prepare your cannoli forms by generously coating them with non-stick cooking spray. This is crucial to prevent the dough from sticking and ensure easy removal after baking.
Step 2: Cut and Form Dough
Using a 4 1/2-inch cookie cutter, cut out circles from the thawed pie dough. Re-roll any scraps of dough to maximize the number of circles you get. Gently wrap each dough circle around a cannoli form, overlapping the edges slightly to create a secure seal. In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash along the seam where the dough overlaps to ensure a tight seal during baking.
Step 3: Chill and Bake
Place the prepared cannoli forms on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and freeze for 10 minutes. This step helps the cannoli shells maintain their shape during baking and prevents them from puffing up too much. After freezing, bake the cannolis in the preheated oven for 10-12 minutes, or until they are golden brown and crisp. Keep a close eye on them to prevent burning.
Step 4: Cool and Remove
Once the cannolis are baked, remove them from the oven and let them cool completely on the baking sheet. Once cooled, carefully twist and slide the cannoli shells off the forms. If they are sticking, gently tap the forms on a counter to loosen them. Be careful not to break the delicate shells.
Step 5: Prepare Filling
In a medium-sized bowl, combine the lemon curd and marshmallow fluff. Gently fold them together until they are evenly combined. Add the thawed whipped topping and lemon zest (if using) and fold gently until everything is just incorporated. Be careful not to overmix, as this can deflate the whipped topping. Transfer the filling to a piping bag fitted with a large round tip. If you don’t have a piping bag, you can use a large zip-top bag and snip off one corner.
Step 6: Fill Cannolis
Chill the prepared filling in the refrigerator for at least 30 minutes to allow it to firm up slightly. Just before serving, pipe the filling into each cannoli shell, filling it from both ends. Dust the filled cannolis with powdered sugar for a final touch of sweetness and visual appeal. Serve immediately to prevent the shells from becoming soggy.
COOKING Rating:
Easy
Serving Suggestions:
These Lemon Meringue Pie Cannolis are delicious on their own as a dessert or snack. They can also be served with a scoop of vanilla ice cream or a dollop of whipped cream. For a more elaborate presentation, arrange the cannolis on a platter and garnish with fresh berries, lemon slices, or a sprig of mint. They pair well with coffee, tea, or a glass of dessert wine.
Tips:
- To prevent the cannoli shells from becoming soggy, fill them just before serving.
- If you don’t have cannoli forms, you can use aluminum foil to create makeshift forms. Simply roll up a piece of foil into a cylindrical shape and use it as a mold for the dough.
- For a more intense lemon flavor, use homemade lemon curd.
- You can add other flavorings to the filling, such as vanilla extract, almond extract, or a pinch of cinnamon.
- Store leftover cannoli shells in an airtight container at room temperature. Store leftover filling in the refrigerator.
Prep Time:
20 minutes
Cook Time:
10-12 minutes
Total Time:
30-32 minutes
Nutritional Information:
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
Calories:
Approximately 250 calories per cannoli
Protein:
Approximately 3 grams per cannoli
Sodium:
Approximately 100mg per cannoli
Conclusion
These Lemon Meringue Pie Cannolis are a delightful fusion of Italian and American desserts. They are easy to make, customizable, and sure to impress. Whether you’re looking for a special treat for yourself or a crowd-pleasing dessert for a party, these cannolis are a perfect choice. Enjoy the bright, tangy flavors and the satisfying crunch of the shells – a truly unforgettable dessert experience.
Questions and Answers about this recipe:
Q1: Can I make these cannolis ahead of time?
A: While the cannoli shells can be made ahead of time and stored in an airtight container, it’s best to fill them just before serving to prevent the shells from becoming soggy. The filling can also be prepared ahead of time and stored in the refrigerator for up to 24 hours.
Q2: Can I use a different type of filling?
A: Absolutely! Feel free to experiment with different fillings. A classic ricotta filling with chocolate chips would be a delicious alternative. You could also try a pistachio cream filling or a Nutella filling.
Q3: I don’t have cannoli forms. Can I still make this recipe?
A: Yes, you can. If you don’t have cannoli forms, you can create makeshift forms using aluminum foil. Simply roll up a piece of foil into a cylindrical shape and use it as a mold for the dough. You can also purchase inexpensive cannoli forms online or at kitchen supply stores.
Q4: Can I freeze these cannolis?
A: It is not recommended to freeze filled cannolis, as the filling may become watery and the shells may become soggy upon thawing. However, you can freeze the unfilled cannoli shells in an airtight container for up to 1 month. Thaw them completely before filling.
Q5: My lemon curd is too tart. How can I sweeten it?
A: If your lemon curd is too tart, you can add a tablespoon or two of powdered sugar or honey to the filling. Taste and adjust as needed until you reach your desired level of sweetness. The marshmallow fluff will also add some sweetness to the overall filling.
