If you are searching for a dessert that beautifully blends the bright, refreshing tang of lemon with the fun crunch of cannoli shells, the Zesty Lemon Meringue Pie Cannolis Recipe is here to become your new favorite. This delightful treat takes the classic elements of a lemon meringue pie and reinvents them into bite-sized, elegant cannolis that burst with flavor and texture at every bite. The recipe is approachable yet impressive, with a vibrant filling balanced perfectly by crispy, golden shells. It’s a dessert that speaks to both simplicity and flair, guaranteed to brighten up any occasion.
Ingredients You’ll Need
The magic of the Zesty Lemon Meringue Pie Cannolis Recipe begins with a handful of simple but carefully selected ingredients. Each component plays an essential role, whether it’s lending flavor, texture, or that irresistible visual pop.
- 2 (9-inch) round pie dough circles: Pillsbury pie crusts are recommended for easy handling and a flaky, golden shell every time.
- 1 egg: Used for the egg wash, helping to seal the dough and give the cannoli shells a beautiful sheen.
- 1 teaspoon water: Mixed with the egg for a smooth egg wash that seals perfectly.
- ¾ cup lemon curd: The heart of the filling, offering that zesty, citrus punch that defines this recipe.
- ½ cup marshmallow fluff: Adds a sweet, airy meringue-like texture that softens the filling delightfully.
- 1 cup frozen whipped topping, thawed: Lightens up the filling and balances the tartness with creamy softness.
- 1 teaspoon fresh lemon zest (optional): Infuses an extra burst of fresh lemon aroma to elevate every bite.
- 1 teaspoon powdered sugar: For dusting the finished cannolis, adding a touch of sweetness and a pretty presentation.
How to Make Zesty Lemon Meringue Pie Cannolis Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 425°F (218°C) to ensure it’s hot and ready to give those pie dough circles the perfect golden crunch. Lightly spray your metal cannoli forms with non-stick cooking spray so that the dough doesn’t stick during baking. This small prep step ensures your cannolis come off the molds effortlessly once baked.
Step 2: Shape and Bake the Cannoli Shells
Carefully cut four 4½-inch circles from each pie dough round. Wrap each circle snugly around a cannoli form, brushing the edge with the egg wash made from the beaten egg and water to seal the seam. Pop them into the freezer for about 10 minutes—this chills the dough, helping it keep shape during baking. When ready, bake for 10 to 12 minutes or until each shell turns beautifully golden brown. Once out of the oven, allow them to cool completely before gently sliding the forms off—you want crisp, sturdy shells to hold all that luscious filling.
Step 3: Make the Lemon Meringue Filling
This is where the creamy magic happens. In a mixing bowl, combine the lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping to keep the mixture light and fluffy. For that extra punch of freshness, stir in the lemon zest. Chill this heavenly filling in the refrigerator to let all the flavors meld and to make it easier to pipe later on.
Step 4: Assemble the Cannolis
Grab a piping bag or a resealable plastic bag with the corner clipped, and fill it with your chilled filling. Carefully pipe the zesty meringue mixture into each cooled cannoli shell, filling them generously but gently so you don’t crack the delicate shells. Finish off by dusting powdered sugar over the tops for a charming and sweet touch. These little treats are now ready to delight!
How to Serve Zesty Lemon Meringue Pie Cannolis Recipe
Garnishes
Adding garnishes can take your Zesty Lemon Meringue Pie Cannolis Recipe from wonderful to wow. Try a sprinkle of finely chopped pistachios or a twist of lemon peel for a bit of color and texture contrast. A few fresh mint leaves placed alongside add a lovely pop of green and a subtle herbal note that complements the citrus.
Side Dishes
Pairing these cannolis with fresh berries or a simple berry coulis on the side creates a refreshing balance of flavors, enhancing the tartness of the lemon filling. A light glass of sparkling wine or a fragrant herbal tea also makes an elegant accompaniment, perfect for afternoon tea or dessert after dinner.
Creative Ways to Present
For a party or gathering, arrange the cannolis standing upright in a shallow bed of granulated sugar or crushed graham crackers for a playful twist. You can also serve them nestled inside elegant dessert cups with extra lemon curd drizzled around for dipping. Individual serving plates with a small dollop of whipped cream and a dusting of lemon zest can make each bite feel luxurious yet approachable.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Zesty Lemon Meringue Pie Cannolis Recipe, store them unfilled in an airtight container at room temperature for up to one day to keep the shells crisp. The filling should be kept separately in the refrigerator to maintain its freshness and texture. Assemble just before serving to enjoy the best contrast of crunchy shell and creamy filling.
Freezing
You can freeze the filling by transferring it to a sealed container and keeping it frozen for up to one month. Thaw it overnight in the refrigerator and gently remix before filling the shells. However, freezing the assembled cannolis is not recommended as the shells will lose their crisp texture once thawed.
Reheating
Because the beauty of these cannolis lies in their crisp shells, reheating is not ideal as it may cause the shells to soften or break. It’s best to enjoy them fresh. If you want to warm the shells before filling, reheat the empty shells in a low oven for a few minutes and cool completely before piping in the filling.
FAQs
Can I use homemade pie dough instead of store-bought?
Absolutely! Homemade pie dough works wonderfully if you prefer making everything from scratch. Just ensure it’s rolled out evenly and chilled before shaping around the cannoli forms to achieve that flaky, golden shell.
Is there a substitute for marshmallow fluff in the filling?
You can substitute marshmallow fluff with whipped egg whites sweetened with sugar to replicate that light meringue texture. Just be mindful to fold them gently to maintain the airy consistency.
How long can I keep the filled cannolis before serving?
It’s best to fill the cannolis right before serving, as the shells can become soggy within a couple of hours. If you must fill them ahead, keep them refrigerated and consume within 4 hours for optimal texture.
Can I make these cannolis gluten-free?
Yes! Use your favorite gluten-free pie crust or pastry dough. Keep in mind that baking times may vary slightly, so watch for that perfect golden color to know when they’re done.
What’s the best way to pipe the filling into the shells?
A piping bag fitted with a medium round tip works best for even filling distribution. If you don’t have one, a resealable plastic bag with a small corner cut off is a perfect and accessible alternative.
Final Thoughts
I can’t recommend the Zesty Lemon Meringue Pie Cannolis Recipe enough for anyone looking to wow family and friends with a dessert that’s both familiar and playful. These cannolis carry all the bright, silky joy of lemon meringue pie but with a fun twist that’s sure to start conversations and sweet smiles. Don’t hesitate to try it out—you’ll soon see why it has become a beloved dessert in so many kitchens!
Print
Zesty Lemon Meringue Pie Cannolis Recipe
- Prep Time: 30 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 cannolis, featuring a crispy pie crust shell filled with a tangy lemon curd and fluffy marshmallow meringue mixture. These refreshing, citrusy treats combine the tartness of lemon with the light sweetness of marshmallow fluff and whipped topping, perfect for spring or summer dessert gatherings.
Ingredients
For the Cannoli Shells
- 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
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
- Preheat and Prepare Cannoli Forms: Preheat your oven to 425°F (218°C). Lightly spray 8 metal cannoli forms with non-stick cooking spray to prevent the dough from sticking.
- Form and Bake Shells: Cut four 4½-inch circles from each pie crust. Wrap each dough circle around a cannoli form, sealing the edge with egg wash made from the beaten egg and water. Freeze the wrapped forms for 10 minutes to help the dough keep its shape. Then bake them for 10-12 minutes, or until golden brown. Allow the shells to cool before carefully removing from the forms.
- Prepare Filling: In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the thawed whipped topping and fresh lemon zest if using, until evenly blended. Chill the filling in the refrigerator until ready to assemble.
- Fill and Finish: Pipe the chilled filling into the cooled cannoli shells. Dust the filled cannolis lightly with powdered sugar just before serving for an elegant finish.
Notes
- Freezing the dough-wrapped cannoli forms before baking helps maintain their shape and prevents shrinking.
- You can prepare the filling a few hours ahead and refrigerate to save time.
- If you don’t have metal cannoli forms, you can try shaping the dough around similarly sized oven-safe cylinders.
- For a stronger lemon flavor, add extra lemon zest or a few drops of lemon extract to the filling.
- Serve cannolis the same day for the best texture; the shells may soften if stored filled overnight.
