If you’ve ever found yourself craving a delightful treat that marries the tangy brightness of citrus with the cloud-like sweetness of meringue, then you are in for a real treat with this Zesty Lemon Meringue Pie Cannolis Recipe! These charming little desserts bring together the flaky, golden crispness of cannoli shells with an irresistible lemon curd and marshmallow fluff filling. It’s like capturing the essence of a classic lemon meringue pie and rolling it into perfectly handheld bites. Whether for a special occasion or simply to brighten your day, this recipe is bursting with flavors that will make your taste buds sing.
Ingredients You’ll Need
Nothing fancy here, just a handful of simple ingredients that combine perfectly to create a wonderful balance of flavor and texture. Each one plays its part, from flaky pie crust turns into crispy shells to smooth and zesty lemon filling delivering sweetness and tang.
- Pillsbury Pie Crusts (2 circles, 9-inch): These pre-made doughs save you precious time and give you consistently flaky shells.
- Egg (1): Used for egg wash to seal dough and help shells achieve a gorgeous golden color.
- Water (1 teaspoon): Mixed with egg to make the perfect wash that helps the crusts stick and bake evenly.
- Lemon Curd (¾ cup): The star ingredient delivering that bright, tangy lemon flavor in every bite.
- Marshmallow Fluff (½ cup): Adds airy sweetness and the signature meringue texture.
- Frozen Whipped Topping, thawed (1 cup): Lightens the filling while making it creamy and fluffy.
- Fresh Lemon Zest (1 teaspoon, optional): For an extra punch of lemon aroma and color.
- Powdered Sugar (1 teaspoon): A delicate dusting before serving to add a touch of elegance and sweetness.
How to Make Zesty Lemon Meringue Pie Cannolis Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to a toasty 425 degrees Fahrenheit (218 degrees Celsius). Then, take 8 metal cannoli forms and lightly spray them with non-stick cooking spray—this is essential so that your shells slide right off without any breakage later.
Step 2: Create the Shells
Next, cut four perfect 4 ½-inch circles from each round pie dough. Wrap each dough circle snugly around a cannoli form, using your egg wash (made by whisking the egg with a teaspoon of water) to seal the edges neatly. Pop them into the freezer for 10 minutes; this chilling helps the shells hold their shape when baking. Bake for 10 to 12 minutes or until you see that golden brown magic happening. Once baked, let these beauties cool completely before trying to remove the cannoli forms.
Step 3: Prepare the Filling
While your shells cool, blend together the luscious lemon curd and fluffy marshmallow fluff in a bowl. Then gently fold in the thawed whipped topping and fresh lemon zest if you’re using it. This keeps the filling light, creamy, and bursting with zesty flavor. Refrigerate this mixture until you are ready to fill the shells — it tastes best when chilled.
Step 4: Assemble the Cannolis
Now comes the fun part! Use a piping bag or a spoon to fill each cooled cannoli shell generously with the lemon meringue filling. For that classic finishing touch, sprinkle a fine layer of powdered sugar over the top. These Zesty Lemon Meringue Pie Cannolis are now ready to impress and enjoy!
How to Serve Zesty Lemon Meringue Pie Cannolis Recipe
Garnishes
To elevate presentation, think fresh and bright—add a thin twist of lemon peel or a small sprig of mint on each cannoli for an inviting pop of color and aroma. A light drizzle of honey or a scattering of finely chopped pistachios can also add lovely texture and sweetness to the experience.
Side Dishes
While these cannolis shine as a dessert on their own, pairing them with fresh berries or a small bowl of vanilla ice cream can add beautiful contrast. A lightly brewed cup of herbal tea or sparkling lemonade is also perfect to balance the tart and sweet flavors seamlessly.
Creative Ways to Present
Consider serving your Zesty Lemon Meringue Pie Cannolis Recipe on a bed of crushed graham crackers or lemon sugar crystals for a fun twist. Arrange them on a tiered dessert tray to make your gathering feel extra special. You might even dip the shell edges briefly in melted white chocolate before baking for a delicate cocoa crunch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long!), store the filled cannolis in an airtight container in the refrigerator. They will keep well for up to two days, but the shells may start losing their crispness the longer they sit.
Freezing
For longer storage, freeze the unfilled cannoli shells wrapped tightly in plastic wrap and placed in a freezer bag. They can stay fresh for up to a month. When you’re ready, thaw them completely before filling to keep that signature crunch intact.
Reheating
Reheat frozen shells in a preheated oven at 350 degrees Fahrenheit (177 degrees Celsius) for about 5 minutes to regain crispiness. Avoid microwaving as it can make the shells soggy. Always fill the cannolis after warming rather than before to preserve the perfect texture contrast.
FAQs
Can I use homemade pie crust for this recipe?
Absolutely! Homemade pie crust works wonderfully and adds your personal touch to the shells, just make sure it’s rolled out evenly to fit the cannoli forms perfectly.
What can I substitute for marshmallow fluff?
If marshmallow fluff isn’t available, you can try using Italian meringue or a homemade fluffy whipped egg white mixture to keep that light, sweet meringue texture.
Is it okay to make the filling a day ahead?
Yes, you can prepare the filling the day before. Just keep it refrigerated and give it a gentle stir before filling the shells to keep everything smooth and creamy.
Can this recipe be made gluten-free?
It can be! Simply swap out the regular pie crust for your favorite gluten-free pie dough, and make sure all your other ingredients fit your dietary needs.
How long do the filled cannolis last before they get soggy?
For the best eating experience, fill the cannolis just before serving. Once filled, they’re best enjoyed within a few hours before the shells start to soften from the moisture of the filling.
Final Thoughts
There’s something truly magical about the Zesty Lemon Meringue Pie Cannolis Recipe that makes it a standout dessert no matter the occasion. It combines familiar flavors with an unexpected presentation that’s sure to wow your family and friends. So go ahead, try it for your next gathering or anytime your sweet tooth calls for something bright, fluffy, and utterly irresistible!
Print
Zesty Lemon Meringue Pie Cannolis Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Zesty Lemon Meringue Pie Cannolis combine the classic flavors of lemon meringue pie with the fun shape and crunch of traditional cannolis. Crispy pie dough shells are baked to golden perfection, then filled with a light and fluffy lemon curd, marshmallow fluff, and whipped topping mixture, finished with a sprinkle of powdered sugar for a delightful dessert perfect for any occasion.
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)
For Garnish
- 1 teaspoon powdered sugar
Instructions
- Prepare the Oven and Pan: Preheat your oven to 425°F (218°C). Lightly spray 8 metal cannoli forms with non-stick cooking spray to prevent sticking of the dough shells.
- Create the Shells: Cut four 4½-inch circles from each pie crust. Wrap each dough circle snugly around a cannoli form, sealing the edge with an egg wash made by beating the egg with 1 teaspoon of water. Freeze the wrapped forms for 10 minutes to firm up the dough, which helps maintain shape during baking. Bake in the preheated oven for 10 to 12 minutes until the shells are golden brown. Remove from oven and allow to cool completely before carefully sliding off the metal forms.
- Prepare the Filling: In a mixing bowl, combine ¾ cup lemon curd with ½ cup marshmallow fluff until smooth. Gently fold in 1 cup of thawed frozen whipped topping and 1 teaspoon of fresh lemon zest if desired, to add freshness and aroma. Refrigerate the filling until ready to assemble to ensure it stays firm and easy to pipe.
- Assemble the Cannolis: Using a piping bag or spoon, fill each cooled cannoli shell generously with the lemon meringue filling. Finish by dusting the filled cannolis with 1 teaspoon powdered sugar right before serving for an elegant touch and extra sweetness.
Notes
- Freezing the dough-wrapped cannoli forms before baking prevents shrinking and helps keep the shape crisp.
- Ensure cannoli shells are completely cooled before filling to avoid sogginess.
- Use freshly grated lemon zest for the best bright citrus flavor in the filling.
- These cannolis are best enjoyed the same day they are assembled for optimal texture.
- For a dairy-free version, substitute the whipped topping with coconut whipped cream and ensure lemon curd is dairy-free.
