Zesty Lemon Meringue Pie Cannolis are a refreshing take on the traditional cannoli, combining the tanginess of lemon curd with the sweetness of marshmallow fluff. These crispy shells are filled with a light and creamy lemon mixture, topped with powdered sugar for a delightful finish. Perfect for parties, gatherings, or a sweet treat anytime, these cannolis bring a burst of flavor in every bite. Serve with lemon slices and mint for a decorative touch, and pair with lemonade for a refreshing twist.
Zesty Lemon Meringue Pie Cannolis are a delightful twist on the classic cannoli, combining the tangy freshness of lemon with the crispy texture of a pastry shell. This dessert is perfect for any occasion, offering a burst of flavor with each bite. Let’s take a look at the ingredients needed for these innovative and sweet treats.
INGREDIENTS
- Pie dough circles: 2 (9-inch) rounds, such as Pillsbury Pie Crusts, for the cannoli shells.
- Egg: 1, used for the egg wash to seal the dough.
- Water: 1 teaspoon, combined with the egg for the egg wash.
- Lemon curd: ¾ cup, providing a tangy, citrus flavor for the filling.
- Marshmallow fluff: ½ cup, adding sweetness and a creamy texture.
- Frozen whipped topping: 1 cup, thawed, to create a light and airy filling.
- Fresh lemon zest: 1 teaspoon (optional), for an extra zesty kick.
- Powdered sugar: 1 teaspoon, to dust the finished cannolis.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 425°F (218°C) and allow the pie dough to rest for about 10 minutes at room temperature.
- Step 2:
- Lightly coat 8 metal cannoli forms with non-stick spray to prevent sticking.
- Step 3:
- Roll out the pie crust on a floured surface and cut out eight 4 ½-inch circles from the dough.
- Step 4:
- In a small bowl, whisk the egg and water together to create an egg wash. Wrap each dough circle around a cannoli form and seal the edges with the egg wash.
- Step 5:
- Place the wrapped cannoli forms in the freezer for 10 minutes to firm up, then bake on a parchment-lined baking sheet for 10-12 minutes or until the shells are golden brown. Allow them to cool completely before removing from the forms.
- Step 6:
- In a mixing bowl, combine the lemon curd with the marshmallow fluff, then gently fold in the thawed whipped topping and lemon zest for a light and creamy filling.
- Step 7:
- Refrigerate the filling until ready to use, ensuring it stays cool and firm.
- Step 8:
- Fill the cooled cannoli shells with the chilled lemon mixture, using a piping bag or a spoon for even filling.
- Step 9:
- Dust the cannolis with powdered sugar just before serving for a finishing touch.
- Step 10:
- Arrange the cannolis on a plate with lemon slices and mint for a decorative presentation, and pair with lemonade for a refreshing twist.
Serving and Storage Tips
- Serve the Zesty Lemon Meringue Pie Cannolis immediately after filling for the best texture and flavor. They are perfect as a refreshing dessert for any gathering or occasion.
- If you have leftovers, store the filled cannolis in an airtight container in the refrigerator for up to 2 days. Note that the shells may lose some crispness after refrigeration.
- For best results, keep the filling and shells separate until you’re ready to serve. Store the filling in the fridge and the shells at room temperature to maintain their crunch.
Helpful Notes
- To create a lighter filling, you can substitute the frozen whipped topping with freshly whipped cream.
- For an extra burst of citrus flavor, add a few drops of lemon extract to the filling.
- If you don’t have metal cannoli forms, you can use rolled-up foil tubes as an alternative.
Tips from well-known chefs
- Chef Giada De Laurentiis suggests adding a small amount of vanilla extract to the lemon filling for a hint of sweetness and depth.
- Chef Duff Goldman recommends brushing the pie dough with a little melted butter before baking for a richer flavor and golden finish.
- Chef Nigella Lawson advises keeping the lemon zest fresh by adding it just before filling the cannolis for maximum aroma and taste.