Zesty Lemon Meringue Pie Cannolis 🍋
Indulge in the ultimate fusion dessert that combines the elegance of Italian cannolis with the bright, refreshing flavor of a classic lemon meringue pie. These Zesty Lemon Meringue Pie Cannolis are the perfect treat for those who crave a light, yet decadent dessert. Crisp, golden pie dough cannoli shells filled with a creamy lemon curd and marshmallow fluff filling—each bite offers the perfect balance of tangy citrus and sweet, pillowy goodness. The addition of lemon zest gives a burst of freshness, making these cannolis an unforgettable ending to any meal or a sweet pick-me-up for a special occasion.
Ingredients Overview
- Pie Dough Circles (2 x 9-inch rounds): Ready-made dough like Pillsbury Pie Crust is a time-saver, giving you perfectly crisp and flaky cannoli shells without the hassle of making dough from scratch.
- Egg Wash (1 egg + 1 tsp water): Whisked together, this egg wash is the secret to sealing your cannoli shells and achieving a beautiful golden-brown finish during baking.
- Lemon Curd (¾ cup): Tangy, zesty, and smooth, lemon curd is the star of this recipe, bringing bold citrus flavor to the filling.
- Marshmallow Fluff (½ cup): Adds a light, airy sweetness to the filling, balancing the tartness of the lemon curd.
- Whipped Topping (1 cup, thawed): Provides a creamy, cloud-like texture to the filling while keeping it light.
- Lemon Zest (1 tsp, optional): A sprinkle of fresh zest adds an extra punch of lemon flavor and brightness to the filling.
- Powdered Sugar (1 tsp, for garnish): A light dusting over the cannolis adds a touch of sweetness and an elegant finish.
Step-by-Step Cooking Instructions
Prepare the Oven and Pan
1️⃣ Preheat Your Oven: Set your oven to 425°F (218°C) and allow the pie dough to thaw for 10 minutes.
2️⃣ Prep the Cannoli Forms: Lightly spray 8 metal cannoli forms with non-stick cooking spray, ensuring the shells will release easily once baked.
Creating the Cannoli Shells
3️⃣ Roll Out the Dough: On a floured surface, unroll the pie dough and cut out four 4 ½-inch circles from each crust. This will give you a total of 8 cannoli shells.
4️⃣ Seal with Egg Wash: Whisk together the egg and water to make the egg wash. Wrap each dough circle around the cannoli forms and seal the edges using the egg wash for a snug fit.
5️⃣ Freeze and Bake: Place the wrapped cannoli forms in the freezer for 10 minutes to firm up. Arrange them on a parchment-lined baking sheet and bake for 10-12 minutes, or until golden brown. Let them cool completely before removing the shells from the forms to avoid breaking.
Filling Preparation
6️⃣ Mix the Filling: In a mixing bowl, combine the lemon curd and marshmallow fluff until smooth and well-mixed. Gently fold in the thawed whipped topping and lemon zest for a refreshing, citrusy touch.
7️⃣ Chill the Filling: Refrigerate the filling until you’re ready to assemble the cannolis. This ensures it will be firm enough to pipe and hold its shape inside the shells.
Assembly
8️⃣ Pipe the Filling: Using a piping bag or zip-top bag with the corner snipped, fill each cooled cannoli shell with the chilled lemon filling.
9️⃣ Garnish: Right before serving, dust the tops of the cannolis with powdered sugar for an extra touch of sweetness and visual appeal.
Storage and Reheating Tips
- Storing: Keep any leftover cannolis in an airtight container in the refrigerator for up to 3 days. To prevent the shells from becoming soggy, store the filling and shells separately, then fill the cannolis just before serving.
- Reheating: Reheating is not necessary, as these cannolis are best enjoyed cold or at room temperature. If the shells soften in the fridge, you can briefly re-crisp them in a 350°F oven for 5 minutes, but be sure to remove the filling beforehand.
20 Frequently Asked Questions
Q1: Can I use homemade pie dough?
Absolutely! If you have a favorite pie dough recipe, feel free to use it. Just ensure it’s rolled out thinly for the best cannoli shell texture.
Q2: What if I don’t have cannoli forms?
You can substitute cannoli forms with rolled-up aluminum foil tubes or even oven-safe shot glasses to help shape the shells.
Q3: Can I use store-bought lemon curd?
Yes, store-bought lemon curd works perfectly for this recipe and saves time in the kitchen.
Q4: How do I keep the cannoli shells crispy?
To keep the shells crisp, avoid filling them until just before serving. Storing the filling separately will help prevent sogginess.
Q5: Can I make the filling ahead of time?
Yes, the filling can be prepared up to 2 days in advance. Store it in the refrigerator until ready to use.
Q6: Can I freeze the cannoli shells?
You can freeze the baked, unfilled cannoli shells in an airtight container for up to 1 month. Thaw at room temperature before filling.
Q7: Can I use different fruit curds?
Absolutely! Try using lime curd or orange curd for a fun twist on this recipe.
Q8: What can I use instead of marshmallow fluff?
If you prefer, you can substitute the marshmallow fluff with cream cheese for a tangier, richer filling.
Q9: How do I prevent the shells from cracking?
Be sure to let the baked shells cool completely before removing them from the cannoli forms to avoid breakage.
Q10: Can I add other toppings?
Yes! You can top these cannolis with shaved chocolate, crushed nuts, or even drizzle them with a lemon glaze.
Q11: What if I don’t have whipped topping?
You can whip heavy cream with a bit of powdered sugar to create your own whipped topping if needed.
Q12: How do I keep the filling from being too runny?
Ensure that your whipped topping is fully thawed and your lemon curd is thick. Refrigerating the filling before piping will also help firm it up.
Q13: Can I make mini cannolis?
Yes, simply cut smaller dough circles and use mini cannoli forms or shape the dough around smaller objects.
Q14: Can I use puff pastry instead of pie dough?
Puff pastry can be used, but keep in mind it will create a flakier, more delicate shell compared to pie dough.
Q15: What’s the best way to fill the cannolis without a piping bag?
You can use a zip-top bag with one corner snipped off as a makeshift piping bag for easy filling.
Q16: Can I make this dairy-free?
For a dairy-free version, use coconut whipped topping and dairy-free pie dough.
Q17: Can I make this gluten-free?
Use gluten-free pie dough and ensure your lemon curd and marshmallow fluff are gluten-free.
Q18: Can I double this recipe?
Yes! You can easily double the recipe to serve a larger crowd.
Q19: How long does it take to assemble the cannolis?
Once the shells and filling are prepared, assembly takes only about 10 minutes.
Q20: What’s the best way to transport these cannolis?
To transport, keep the filling and shells separate, and fill them just before serving to ensure freshness.
