Lemon Meringue Pie Cannoli

One of my fondest childhood memories is sitting around the table with my family during summer dinners, where the air was filled with laughter and the tantalizing scent of lemon desserts. My mom would often whip up her famous lemon meringue pie, and I remember sneaking bites of the fluffy meringue when she wasn't looking. That delightful combination of tart lemon and sweet meringue has always held a special place in my heart. So, it was only natural for me to blend those flavors into something new and exciting, leading to my Lemon Meringue Pie Cannoli!

This recipe is perfect for spring and summer gatherings, bringing a refreshing twist to any dessert table. Whether it's a picnic, a family barbecue, or simply a cozy night in, these cannoli are bound to impress your friends and family. The best part? They're simple to make and absolutely delightful, capturing all the joy of lemon meringue pie in a fun, crispy shell. Trust me, once you take a bite, you'll be hooked!

Why You'll Love "Lemon Meringue Pie Cannoli"

• Quick and easy to prepare, taking only 45 minutes from start to finish.
• Minimal ingredients required, making it budget-friendly and accessible for everyone.
• Family-friendly dessert that's sure to put smiles on everyone's faces.
• Refreshing lemon flavor, perfect for warm weather and any celebration.
• Can be made ahead of time and stored, making it ideal for gatherings.
• A unique twist on classic desserts that will impress your guests.

Ingredients You'll Need

For the Cannoli Shell

• 2 - 9-inch round pie dough circles (store-bought works great, but homemade is even better if you have the time!)

For the Filling

• 1 - large egg (for the egg wash, helps secure the dough)
• 1 - teaspoon water (to mix with the egg for the egg wash)
• ¾ - cup lemon curd (store-bought is convenient, but homemade adds a lovely touch!)
• ½ - cup marshmallow fluff (for that sweet, fluffy texture)
• 1 - cup frozen whipped topping, thawed (don't skip this, it makes the filling light and airy)
• 1 - teaspoon fresh lemon zest (optional, but it amplifies that bright lemon flavor)
• 1 - teaspoon powdered sugar (for dusting before serving, adds a lovely finish)

Step-by-Step Instructions

Preheat the Oven

1. Start by preheating your oven to 375°F (190°C). This step is crucial to ensure your cannoli shells bake perfectly!

Make the Cannoli Shells

1. Take your pie dough circles and roll them out slightly thinner, about ⅛ inch thick. This will help them crisp up nicely.
2. Using a sharp knife or pizza cutter, cut the dough into strips, about 1-inch wide. You'll want enough to wrap around your cannoli forms.
3. Now, take a cannoli form and start wrapping a strip of dough around it, overlapping slightly as you go. Make sure to cover the form evenly.
4. To secure the ends, brush a little of the egg wash (the egg mixed with water) where the dough overlaps. This will help it hold its shape during baking.

Bake the Cannoli Shells

1. Place the prepared cannoli forms on a baking sheet lined with parchment paper. Make sure they're not touching each other.
2. Bake in the preheated oven for about 15 minutes, or until they turn golden brown. The smell will be divine!
3. Once baked, carefully remove the cannoli forms from the oven. Let them cool for a few minutes before gently sliding the shells off the forms. Allow them to cool completely on a wire rack.

Prepare the Filling

1. In a mixing bowl, combine the lemon curd, marshmallow fluff, and thawed whipped topping. If you're using lemon zest, add that in too!
2. Mix everything together until it's smooth and creamy. Don't worry if it looks a little runny at first; it will firm up once it's all combined.

Fill the Cannoli Shells

1. Once your cannoli shells are completely cooled, it's time to fill them! You can use a piping bag or a spoon to fill each shell with the lemon filling.
2. Make sure to fill them generously but leave a little room at the ends to avoid overflow.

Serve

1. Before serving, dust the filled cannoli with powdered sugar to give them a beautiful finish.
2. Arrange them on a platter and get ready for the compliments to roll in! These are best enjoyed fresh, but they'll still be delightful for a day or two.

Variations

• Add a splash of vanilla extract to the filling for an extra layer of flavor.
• Use fruit curds like raspberry or passion fruit for a fun twist on the classic lemon flavor.
• For a gluten-free option, use gluten-free pie dough.
• Swap the marshmallow fluff for a dairy-free whipped topping for a dairy-free version.
• Top with fresh berries or a drizzle of chocolate sauce for a beautiful presentation.

Serving and Storage Tips

Serving

To serve your Lemon Meringue Pie Cannoli, arrange them on a beautiful platter. You can garnish with fresh mint leaves or a sprinkle of additional lemon zest for a pop of color. These delightful treats shine when served chilled, so keep them in the fridge until you're ready to enjoy!

Storage

Store any leftover cannoli in an airtight container in the refrigerator for up to 2 days. Avoid filling the shells until just before serving to keep them crispy. If you've filled them, enjoy them within 1 day for the best texture!

Helpful Notes

• You can substitute store-bought lemon curd with homemade for a fresher taste.
• If you have egg allergies, consider using an egg wash alternative, like a mixture of non-dairy milk and flour.
• Feel free to add shredded coconut to the filling for a tropical twist.
• For a lighter filling, use Greek yogurt mixed with lemon curd instead of marshmallow fluff.
• Keep in mind that the filling can be made a day in advance, saving you time!

Frequently Asked Questions

Can I freeze Lemon Meringue Pie Cannoli?

Yes, you can freeze the cannoli shells before filling them. Just ensure they are completely cooled and stored in an airtight container. The filling, however, is best made fresh and should not be frozen, as it can change in texture. If you freeze the filled cannoli, they may become soggy upon thawing, so it's best to fill them just before serving.

How can I substitute ingredients?

For the lemon curd, you can use store-bought or homemade. If you prefer a lighter filling, consider mixing Greek yogurt with lemon juice instead of using marshmallow fluff. If you need a gluten-free option, substitute the pie dough with a gluten-free version available at most grocery stores.

Can I make this recipe dairy-free?

Absolutely! To make the Lemon Meringue Pie Cannoli dairy-free, use a dairy-free whipped topping and ensure your pie dough is also dairy-free. This way, you can enjoy the same delightful flavors without any dairy ingredients.

What can I use instead of marshmallow fluff?

If you don't have marshmallow fluff on hand, you can substitute it with a mixture of cream cheese and powdered sugar for a creamy texture. Alternatively, use a dairy-free whipped topping or whipped coconut cream for a lighter, fluffier filling.

Final Thoughts

I can't wait for you to try making these Lemon Meringue Pie Cannoli! They're such a fun twist on two classic desserts, and I promise they'll bring a smile to your face. Whether you're serving them at a gathering or simply treating yourself after a long day, these delightful treats will surely impress. Remember, cooking should be enjoyable, so don't stress about perfection - just have fun with it! I'd love to hear how yours turn out, so don't be shy to share your delicious creations. Happy cooking!