Description
Zesty Lemon Meringue Pie Cannolis
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
Directions:
Prepare the Oven and Pan:
Preheat your oven to 425°F (218°C). Let the pie dough thaw for about 10 minutes.
Lightly spray 8 metal cannoli forms with non-stick cooking spray.
Creating the Shells:
On a floured surface, unroll the pie crust and cut out four 4 ½-inch circles from each crust.
Whisk together the egg and water to create the egg wash. Wrap the dough circles around the cannoli forms, sealing the edges with the egg wash.
Freeze the wrapped forms for 10 minutes, then place them on a parchment-lined baking sheet and bake for 10-12 minutes until golden brown. Allow them to cool completely before removing the shells from the forms.
Filling Preparation:
In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the whipped topping and lemon zest.
Refrigerate the filling until ready to assemble.
Assembly:
Pipe the chilled lemon filling into the cooled cannoli shells.
Dust with powdered sugar just before serving.
Serving Suggestions:
Arrange the cannolis on a platter garnished with lemon slices and fresh mint leaves. Serve with lemonade or a glass of sparkling wine for a refreshing treat.
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Step-by-Step Guide
Follow these detailed instructions for perfect cannolis every time. First, ensure your pie dough is just pliable but still cold. When cutting your circles, use a sharp cutter or a bowl as a template for clean edges. Wrapping the dough around the forms is the trickiest part: brush a generous amount of egg wash along the seam and press firmly for 10 seconds to ensure a tight seal. The 10-minute freeze is non-negotiable—it prevents the dough from shrinking and losing its shape in the oven. For the filling, ensure all components are at a similar, cool temperature before folding to maintain a light, airy texture. Use a piping bag with a large round tip for the cleanest fill, inserting from both ends for an even distribution.
Serving Suggestions
For an elegant presentation, arrange the finished cannolis on a long platter with twists of lemon peel and fresh mint sprigs. They pair wonderfully with a glass of iced tea, prosecco, or a tart lemon sorbet. For a brunch spread, serve alongside fresh berries and a dollop of extra lemon curd for dipping. These cannolis are best served the day they are assembled.
How-to Summary
This recipe transforms store-bought pie dough into crisp cannoli shells filled with a quick, no-bake lemon meringue pie filling. The process involves cutting dough circles, molding them on metal forms, baking, and then filling with a mixture of lemon curd, marshmallow fluff, and whipped topping. The result is a handheld, zesty dessert that combines classic flavors in a fun, new format.
Frequently Asked Questions
Can I make the shells ahead of time? Yes, the baked and completely cooled shells can be stored in an airtight container at room temperature for up to 2 days. Fill them just before serving to prevent sogginess.
What can I use instead of metal cannoli forms? You can create loose, free-form shells by molding the dough circles over the handle of a wooden spoon or a similar cylindrical object, though the shape may be less uniform.
My filling is too runny. How can I fix it? Ensure your whipped topping is fully thawed but not liquidy, and that the lemon curd is thick. Chill the mixed filling for 30-60 minutes before piping to help it firm up.
Can I use homemade lemon curd? Absolutely! Homemade lemon curd will provide a brighter, fresher flavor. Just ensure it is thoroughly chilled and thick before folding with the other ingredients.
How do I store leftover filled cannolis? Store them in a single layer in an airtight container in the refrigerator for up to 24 hours. The shells will soften slightly over time.
Common Mistakes to Avoid
Avoid rolling your pie dough too thin, as it can tear when wrapping. Do not skip the egg wash seal, or the shells will unfurl while baking. Never fill the shells while they are still warm, as the heat will melt and collapse the filling. Overmixing the filling will deflate the whipped topping, resulting in a dense texture. Finally, dust with powdered sugar only right before serving, as it will dissolve into the filling if applied too early.
Conclusion
These Zesty Lemon Meringue Pie Cannolis are a creative and delightful twist on two beloved desserts. By using convenient store-bought ingredients and following the key steps for sealing and chilling the dough, you can achieve an impressive, professional-looking treat with minimal fuss. Perfect for parties, potlucks, or a special family dessert, they are guaranteed to bring a burst of sunny lemon flavor to any occasion.