Lemon Meringue Pie Cannoli

There’s something about the first warm days of spring that makes me crave the zingy brightness of lemon desserts. I remember my grandmother’s kitchen, filled with the scent of freshly baked lemon meringue pie, as she taught me the art of balancing sweet and tart. The joy of biting into a crisp shell filled with that luscious, creamy lemon filling is simply unmatched. That’s why I’m so excited to share my twist on a classic: Lemon Meringue Pie Cannoli! It's the perfect dessert for spring gatherings or sunny picnics, combining two beloved treats into one delightful package.

These little beauties bring back those cherished memories while also adding a fun, modern twist that everyone loves. Whether it's for Easter brunch or a summer barbecue, Lemon Meringue Pie Cannoli are sure to be a showstopper on your dessert table. They’re easy to whip up, and I promise you'll have your friends and family asking for seconds. Let’s get cooking!

Why You’ll Love "Lemon Meringue Pie Cannoli"

• Quick and easy to prepare, making them perfect for busy days.
• Minimal ingredients required, so you won't need to make a special trip to the store.
• Family-friendly dessert that appeals to both adults and kids alike.
• They can be made ahead of time, allowing for stress-free entertaining.
• Freezer-friendly, so you can save some for later or whip them out for unexpected guests!
• Unique twist on traditional cannoli, combining flavors that everyone loves.

Ingredients You’ll Need

Ingredient List

• 2 (9-inch) round pie dough circles - store-bought works great, or you can make your own if you’re feeling adventurous!
• 1 large egg - this will help create that lovely golden color on the shells.
• 1 teaspoon water - just to mix with the egg for the wash.
• ¾ cup lemon curd - I highly recommend using fresh lemon curd for the best flavor, but store-bought is perfectly fine too!
• ½ cup marshmallow fluff - this adds a delightful sweetness and texture; look for the classic brand.
• 1 cup frozen whipped topping, thawed - feel free to use homemade whipped cream if you prefer!
• 1 teaspoon fresh lemon zest (optional) - adds a lovely burst of citrus flavor.
• 1 teaspoon powdered sugar - for a sweet finishing touch on top.

Step-by-Step Instructions

Preheat the Oven

1. First things first, let’s get that oven warming up! Preheat your oven to 350°F (175°C). This is the perfect temperature for creating those crispy, golden cannoli shells.

Prepare the Dough

1. Grab your pie dough circles and place them on a lightly floured surface. If you’re using store-bought dough, don’t worry, it’s just as good!
2. Roll out the dough to about ⅛-inch thickness. You want it to be nice and thin so it gets crispy when baked.
3. Using a pizza cutter or a sharp knife, cut the dough into strips about 1 inch wide. They don’t have to be perfect — a little rustic charm is always welcome in my kitchen!

Form the Cannoli Shells

1. Now for the fun part! Take your cannoli forms (these are usually metal tubes) and wrap a strip of dough around each one, overlapping slightly to ensure they stick together while baking.
2. Pinch the ends of the dough together to secure it on the form. Don’t stress if it looks a bit messy — trust me, they’ll still be delicious!

Bake the Cannoli Shells

1. In a small bowl, whisk together the egg and water to create your egg wash.
2. Brush the outside of each cannoli shell with the egg wash. This will give them that beautiful golden color when baked.
3. Place the cannoli forms on a baking sheet lined with parchment paper and pop them in the preheated oven.
4. Bake for about 15-20 minutes or until they’re golden brown and crispy. You’ll know they’re ready when your kitchen starts smelling amazing!
5. Once done, carefully remove them from the oven and let them cool for a few minutes before gently sliding the shells off the forms. Be careful, they’ll be hot!

Make the Filling

1. In a medium bowl, combine the lemon curd, marshmallow fluff, and thawed whipped topping. Give it a good stir until everything is well blended and smooth. This step is where the magic happens!
2. If you like, add in the fresh lemon zest for an extra zing. It really brightens up the flavor!
3. For the best texture, you can chill the filling in the fridge for about 30 minutes. It’ll be easier to pipe into the cannoli shells.

Assemble the Cannoli

1. Once your cannoli shells are completely cooled, it’s time to fill them! You can use a piping bag or a zip-top bag with the corner snipped off to make this easier.
2. Fill each shell with your delightful lemon mixture, being generous but careful not to overfill — we don’t want any leaks!
3. To finish, sprinkle a little powdered sugar on top and, if you used lemon zest earlier, a bit more for that beautiful presentation.
4. And there you have it! Your Lemon Meringue Pie Cannoli are ready to be devoured. Just try to resist sneaking a bite before serving!

Variations

• For a chocolate twist, drizzle some melted chocolate over the filled cannoli.
• Substitute lemon curd with key lime curd for a tropical flavor.
• Use gluten-free pie dough to make this dessert gluten-free.
• Add fresh berries to the filling for a fruity surprise.
• Try a lighter version using Greek yogurt instead of marshmallow fluff.

Serving and Storage Tips

Serving

Serve your Lemon Meringue Pie Cannoli chilled for the best flavor and texture. They make a stunning centerpiece on any dessert table! Pair them with fresh berries or a scoop of vanilla ice cream for a delightful contrast. A sprig of mint on the side adds a touch of elegance, too!

Storage

To keep your filled cannoli fresh, store them in an airtight container in the refrigerator. They’re best enjoyed within 1-2 days of filling. If you want to make them ahead of time, consider storing the shells and filling separately, then assemble just before serving to maintain that delightful crunch!

Helpful Notes

• For a creamier filling, replace half the whipped topping with cream cheese.
• If you have a citrus allergy, try using vanilla pudding instead of lemon curd.
• To reduce sugar, use a sugar-free marshmallow fluff and lemon curd.
• Feel free to add a splash of vanilla extract for extra flavor in the filling.
• These cannoli can be made dairy-free by using a non-dairy whipped topping.

Frequently Asked Questions

Can I freeze Lemon Meringue Pie Cannoli?

Absolutely! You can freeze the unfilled cannoli shells for up to 2 months. Just be sure to let them cool completely before placing them in an airtight container. The filling, however, is best made fresh and enjoyed within a couple of days for optimal flavor and texture.

What can I substitute for lemon curd?

If you don’t have lemon curd on hand, you can use store-bought or homemade lime curd for a zesty twist. Another option is to use a lemon-flavored pudding or even a mix of sour cream and lemon juice for a tangy alternative.

How do I make this recipe gluten-free?

To make these cannoli gluten-free, simply use a gluten-free pie dough. There are many great pre-made options available at grocery stores, or you can make your own using gluten-free flour blends. Just ensure all other ingredients, like the whipped topping and marshmallow fluff, are also gluten-free.

Final Thoughts

So there you have it! Your very own Lemon Meringue Pie Cannoli, ready to bring smiles and sweet memories to your kitchen. I can’t wait for you to try making these delightful treats — they’re sure to become a favorite at your family gatherings and celebrations. Remember, cooking is all about enjoying the process, so don’t stress if things get a little messy. Embrace the chaos, have fun, and savor every delicious bite! I believe in you, and I can’t wait to hear how your cannoli turn out. Happy baking!

Print