Zesty Lemon Meringue Pie Cannolis Recipe: Sweet Italian Fusion

Crisp pastry shells cradle a delightful lemon meringue pie cannolis fusion that dances between classic Italian and zesty American dessert traditions.

Sweet cream and tangy lemon create a perfect marriage of flavors in this unexpected treat.

Each bite promises a delicate crunch giving way to smooth, silky filling.

Creamy meringue peaks swirl through the cannoli, adding a light, airy contrast to the rich base.

The dessert brings together the best of two beloved sweets in one irresistible package.

Summer gatherings or intimate dinner parties will sparkle with this unique dessert that surprises and delights.

You’ll want to savor every decadent moment of this extraordinary culinary creation.

Top Suggestions for Cannoli Baking Success

• Freeze the wrapped cannoli forms before baking to help maintain their crisp structure and prevent them from losing shape during cooking.
• Brush egg wash sparingly and precisely along the edges to create a perfect seal without making the dough too wet or heavy.
• Fold the whipped topping gently into the lemon curd to maintain a light, airy texture without deflating the mixture.
• Refrigerate the filling for at least 30 minutes to allow flavors to meld and achieve a firmer consistency for easier piping.
• Fill the cannoli shells just before serving to keep the crisp texture and prevent them from becoming soggy.

Creative Lemon Meringue Cannoli Takes

• Gluten-Free Delight: Replace traditional pie crust with almond flour or gluten-free pastry mix for a celiac-friendly version that maintains the zesty lemon flavor.
• Tropical Fusion: Swap lemon curd with passion fruit or mango puree to create a vibrant, exotic cannoli filling that offers a fresh tropical sensation.
• Dairy-Free Option: Use coconut whipped cream instead of traditional whipped topping and substitute marshmallow fluff with aquafaba for a plant-based alternative that's creamy and light.
• Reduced Sugar Variation: Incorporate stevia or monk fruit sweetener in the lemon curd and use sugar-free whipped topping to create a lower-calorie dessert perfect for health-conscious individuals.

Plating Lemon Cannolis for a Crowd

• Picnic Perfect Pairing: Pack these zesty cannolis in a cute basket with chilled lemonade for a refreshing outdoor dessert adventure.
• Sweet Brunch Delight: Serve alongside fresh berries and a light mimosa to elevate your weekend morning gathering with elegant, tangy flavors.
• Dinner Party Showstopper: Arrange cannolis on a beautiful white platter with delicate mint leaves and lemon zest sprinkles to create a stunning dessert centerpiece that will impress guests.
• After-Dinner Elegance: Present these cannolis with a small espresso or sweet dessert wine to complement the bright, citrusy notes and provide a sophisticated ending to your meal.

Lemon Cannoli Storage, Made Simple

• Store filled cannolis in an airtight container in the refrigerator for up to 2 days. Keep them flat to prevent filling from leaking out.
• Preserve empty cannoli shells in a sealed container at room temperature for 3-4 days or freeze for up to 2 weeks. Wrap carefully to prevent cracking.
• Warm shells briefly in a 300F oven for 3-4 minutes to restore crispness. Avoid microwaving to maintain texture.
• For best taste, wait to fill shells until just before serving to prevent soggy texture and maintain crunchiness.

FAQs

• What type of pie crust works best for this recipe?

All-purpose pie dough or pre-made refrigerated pie crust works perfectly. Homemade or store-bought crusts will both yield excellent results for the cannoli shells.

• How do I know when the cannoli shells are properly baked?

Look for a golden brown color and firm texture. They should be crisp and have a slight sheen when removed from the oven. The shells will continue to crisp up as they cool.

• Can I make the lemon filling ahead of time?

Yes, you can prepare the lemon filling up to 2 days in advance. Store it in an airtight container in the refrigerator until you’re ready to fill the cannoli shells. This makes preparation easier and allows flavors to meld.

Reasons to Crave Lemon Meringue Pie Cannolis

• Whip up these delightful cannolis without needing professional baking skills, perfect for home cooks wanting to try something new.
• Combines the classic lemon meringue pie flavors with the trendy cannoli format, making it a guaranteed hit at parties and gatherings.
• Suitable for summer celebrations, brunch events, or as a refreshing dessert that brings bright citrus notes to any meal.
• Prepare components in advance and assemble just before serving, allowing stress-free entertaining with maximum deliciousness.

Key Ingredients for Tangy Lemon Meringue Cannolis

• Pie Dough: A basic pastry that provides the crisp and flaky foundation for the cannoli shells.
• Flour: Helps create a smooth surface for rolling out the dough.
• Egg: Forms a seal for the dough edges and creates a golden shine.
• Water: Helps create the egg wash for sealing the dough.
• Non-Stick Spray: Ensures easy removal of cannoli shells from the metal forms.
• Parchment Paper: Prevents sticking and helps achieve even baking.
• Cannoli Forms: Metal tubes that shape the pastry into classic cannoli shells.

• Lemon Curd: Provides a tangy and rich base for the cannoli filling.
• Marshmallow Fluff: Adds sweetness and creates a smooth, creamy texture.
• Whipped Topping: Lightens the filling and adds a soft, airy consistency.
• Lemon Zest: Enhances the bright, citrusy flavor of the filling.

• Powdered Sugar: Adds a sweet, decorative touch to the finished cannolis.
• Lemon Slices: Provides a fresh, visual garnish.
• Mint: Offers a pop of color and a hint of herbal freshness.
• Lemonade: Optional beverage pairing to complement the dessert.

Tools to Create the Perfect Cannoli

• Mixer or Whisk: Essential for whipping cream and blending filling ingredients smoothly.
• Mixing Bowls: Needed for preparing egg wash, mixing filling, and combining ingredients.
• Cannoli Forms: Metal tubes crucial for shaping and baking cannoli shells perfectly.
• Rolling Pin: Used to roll out pie dough evenly and create uniform circles.
• Baking Sheet: Provides stable surface for baking cannoli shells.
• Parchment Paper: Prevents shells from sticking and ensures easy cleanup.
• Small Bowl: Perfect for whisking egg wash and preparing small ingredient mixtures.
• Measuring Cups/Spoons: Helps accurately measure ingredients for consistent results.
• Sharp Knife or Pastry Cutter: Helps cut precise dough circles for shells.
• Sifter or Fine Strainer: Useful for dusting powdered sugar evenly over finished cannolis.

Steps to Craft Lemon Meringue Pie Cannolis

Step 1: Warm Up The Oven

Prepare your oven by heating it to 425F (218C).

Let the pie dough sit and relax for about 10 minutes to reach the perfect consistency.

Step 2: Prepare Cannoli Forms

Grab your metal cannoli forms and give them a quick spray with non-stick cooking spray.

This will help prevent any sticky situations later.

Step 3: Roll Out The Dough

Sprinkle some flour on your work surface and gently roll out the pie crust.

Use a round cutter to create eight 4½-inch circles with smooth, even edges.

Step 4: Create Egg Wash

• Egg
• Water

Carefully wrap each dough circle around a cannoli form, using the egg wash to seal the edges securely.

Step 5: Chill And Bake

Pop the wrapped forms into the freezer for a quick 10-minute chill.

Transfer to a parchment-lined baking sheet and bake until they turn a beautiful golden brown, about 10-12 minutes.

Allow the shells to cool completely before removing from the forms.

Step 6: Mix The Filling

• Lemon curd
• Marshmallow fluff

Gently fold in whipped topping and sprinkle in some fresh lemon zest for an extra burst of flavor.

Step 7: Chill The Filling

Refrigerate the lemon mixture until you’re ready to fill the cannoli shells.

Step 8: Fill The Shells

Carefully pipe the chilled lemon filling into the cooled cannoli shells, making sure to fill them completely.

Step 9: Add Final Touches

Dust the filled cannolis with a light sprinkle of powdered sugar for a sweet finishing touch.

Step 10: Garnish And Serve

• Fresh lemon slices
• Mint leaves

Serve alongside a refreshing glass of lemonade for the ultimate citrusy dessert experience.

Lemon Meringue Pie Cannolis Recipe

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4.6 from 18 reviews

• Total Time: 47 minutes
• Yield: 8 1x

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Description

Creamy lemon meringue pie cannolis blend Italian pastry with classic American dessert flavors. Crisp cannoli shells cradle zesty lemon filling and billowy torched meringue, creating a delightful fusion you’ll savor to the last bite.

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Ingredients

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Main Ingredients:

• 2 (9-inch) pie dough circles (Pillsbury Pie Crusts)
• 3/4 cup lemon curd
• 1/2 cup marshmallow fluff
• 1 cup frozen whipped topping, thawed

Filling Enhancers:

• 1 teaspoon fresh lemon zest
• 1 teaspoon powdered sugar

Egg Wash:

• 1 egg
• 1 teaspoon water

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Instructions

1. Prepare the oven at 425F (218C) and let the pie dough relax for 10 minutes to ensure optimal texture.
2. Spray 8 metal cannoli forms with non-stick cooking spray to prevent sticking.
3. Spread the pie crust on a flour-dusted surface and precisely cut eight 4½-inch circular shapes.
4. Create an egg mixture by whisking egg and water together, then carefully wrap each dough circle around the cannoli forms, securing edges with the egg wash.
5. Refrigerate the wrapped forms for 10 minutes to firm up the dough, then transfer to a parchment-lined baking sheet and bake for 10-12 minutes until achieving a golden-brown color.
6. Allow the shells to cool completely before gently removing them from the metal forms.
7. Blend lemon curd with marshmallow fluff in a mixing bowl, then gently incorporate whipped topping and fresh lemon zest until smooth and well combined.
8. Refrigerate the lemon filling for 15-20 minutes to enhance its consistency and flavor.
9. Carefully pipe the chilled lemon mixture into the cooled cannoli shells, ensuring even distribution.
10. Delicately dust the filled cannolis with powdered sugar for a classic finishing touch.
11. Garnish with thin lemon slices and fresh mint leaves, and optionally serve alongside a refreshing glass of lemonade for a complete dessert experience.

Notes

• Ensure pie dough is chilled and firm before rolling to prevent sticking and maintain crisp shell texture.
• Use metal cannoli forms for even heat distribution and easier shell removal after baking.
• Brush egg wash edges carefully to create a secure seal without excess moisture.
• Freeze cannoli shells briefly before baking to help maintain their shape and prevent unwrapping.
• Adjust filling consistency by adding more whipped topping for lighter texture or less for denser filling.
• Store filled cannolis in refrigerator for maximum 2-3 hours to prevent shell softening.
• Swap marshmallow fluff with mascarpone for a less sweet, more traditional Italian cream filling.
• Create gluten-free version by using almond flour or gluten-free pie crust mix.
• Reduce sugar content by using sugar-free lemon curd and cutting powdered sugar topping.

• Prep Time: 35 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 150
• Sugar: 9 g
• Sodium: 120 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 15 mg