These Lemon Meringue Pie Cannoli are a delightful fusion of two classic desserts: lemon meringue pie and cannoli. Crispy pie crust shells are filled with a light, tangy lemon curd meringue filling for a refreshing and indulgent treat. Perfect for parties, holidays, or any special occasion, these bite-sized delights are sure to impress!
📋 Ingredients
- 2 (9-inch) round pie dough circles
- 1 egg
- 1 teaspoon water
- ¾ cup lemon curd
- ½ cup marshmallow fluff
- 1 cup frozen whipped topping , thawed
- 1 teaspoon fresh lemon zest (optional, for added flavor)
- 1 teaspoon powdered sugar , for dusting
👩🍳 Instructions
Step 1: Prepare the Pie Dough
- Thaw the pie dough for about 10 minutes at room temperature before unrolling.
- Preheat your oven to 425°F (220°C) . Lightly spray 8 metal cannoli forms with non-stick spray.
- Dust a cutting board with flour, then unroll the pie crusts. Using a 4½-inch round cookie cutter , cut out 8 circles from the dough.
Step 2: Shape and Chill the Cannoli Shells
- Prepare an egg wash by whisking together the egg and water in a small bowl.
- Wrap each dough circle around a cannoli form, pressing the edges together to seal. Brush the edges with the egg wash to ensure they stick.
- Place the shaped cannoli forms on a parchment-lined baking sheet and freeze for 10 minutes to firm up the dough.
Step 3: Bake the Cannoli Shells
- Bake the cannoli shells in the preheated oven for 10–12 minutes , or until golden brown and crispy.
- Remove from the oven and let cool completely on the forms. Once cooled, gently slide the cannoli shells off the metal forms and set aside.
Step 4: Prepare the Filling
- In a mixing bowl, combine the lemon curd and marshmallow fluff , stirring until smooth and well blended.
- Gently fold in the thawed whipped topping and lemon zest (if using) until the mixture is light and airy.
- Transfer the filling to a pastry bag fitted with a star tip (or a resealable plastic bag with the corner snipped). Refrigerate the filling until ready to use.
Step 5: Assemble the Cannoli
- Pipe the chilled filling into the cooled cannoli shells, filling both ends evenly for a beautiful presentation.
- Dust the tops lightly with powdered sugar for a finishing touch.
Step 6: Serve
- Arrange the filled cannoli on a serving platter and enjoy immediately for the best texture.
Tips for Success
- Cannoli Forms: If you don’t have metal cannoli forms, you can use wooden dowels or even roll the dough around a clean, greased spice jar. Just be sure to grease them well to prevent sticking.
- Filling Variations: Add a splash of fresh lemon juice to the filling for extra tanginess, or substitute lime curd for a citrus twist.
- Storage: These cannoli are best served fresh, as the shells may soften over time. If needed, store unassembled components separately and assemble just before serving.
- Make Ahead: The cannoli shells can be baked a day in advance and stored in an airtight container at room temperature. The filling can also be prepared ahead and refrigerated until ready to use.
Why You’ll Love This Recipe
These Lemon Meringue Pie Cannoli bring the bright, zesty flavors of lemon meringue pie into a fun, handheld format. The crispy pie crust shells provide the perfect contrast to the creamy, tangy filling, while the optional lemon zest adds a burst of freshness. Whether you’re hosting a gathering or simply craving something sweet, these cannoli are a crowd-pleasing treat that’s as beautiful as it is delicious. Dive into this creative dessert and let it become a new favorite!
⏱ Time
- Preparation Time: 20 minutes
- Baking Time: 10–12 minutes
- Chilling Time: 10 minutes
- Total Time: ~45 minutes
🍽 Servings:
8 cannoli
🔥 Calories (Approximate):
~200 kcal per cannolo (varies based on portion size and filling amount)
