Zesty Lemon Meringue Pie Cannolis

Introduction

Indulge in a delightful twist on a classic dessert with these Zesty Lemon Meringue Pie Cannolis. Crisp cannoli shells filled with a creamy lemon curd and marshmallow fluff mixture create a refreshing and light treat that’s perfect for any occasion.

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

1. Preheat the Oven: Preheat your oven to 425°F (218°C). Let the pie dough thaw for about 10 minutes.
2. Prepare Cannoli Forms: Lightly spray 8 metal cannoli forms with non-stick cooking spray.

Create the Shells

1. Cut the Dough: On a floured surface, unroll the pie crusts and cut four 4 ½-inch circles from each crust.
2. Wrap the Dough: Whisk together the egg and water to create an egg wash. Wrap each dough circle around a cannoli form and seal the edges using the egg wash.
3. Freeze and Bake: Freeze the wrapped cannoli forms for 10 minutes. Place them on a parchment-lined baking sheet and bake for 10-12 minutes, or until golden brown. Let the shells cool completely before carefully removing them from the forms.

Prepare the Filling

1. Mix the Filling: In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the thawed whipped topping and lemon zest, if using.
2. Chill: Refrigerate the filling until ready to assemble.

Assemble the Cannolis

1. Fill the Shells: Pipe the chilled lemon filling into the cooled cannoli shells.
2. Garnish and Serve: Dust the cannolis with powdered sugar just before serving.

Servings and Timing

This recipe makes approximately 8 cannolis and takes about 30-40 minutes of active preparation time, plus cooling time.

Variations

• Fruit Variations: Add other citrus flavors like lime or orange to the filling for a unique twist.
• Chocolate Drizzle: Drizzle melted chocolate over the filled cannolis for added flavor.
• Nutty Crunch: Incorporate crushed nuts like pistachios or almonds in the filling or as a topping.

Storage/Reheating

Store any leftover filled cannolis in an airtight container in the refrigerator for up to 2 days. For best results, fill the cannoli shells just before serving to maintain their crispness.

10 FAQs

1. Can I use store-bought lemon curd?
   • Yes, store-bought lemon curd works perfectly for this recipe.
2. What can I substitute for marshmallow fluff?
   • You can use whipped cream cheese or a cream cheese frosting as an alternative.
3. How do I prevent the shells from becoming soggy?
   • Fill the cannoli shells just before serving to keep them crisp.
4. Can I freeze the filled cannolis?
   • It’s best to freeze the shells unfilled. Once filled, they can lose their crisp texture.
5. What if I don’t have cannoli forms?
   • You can make your own using aluminum foil rolled into cylinders.
6. How can I make the filling more tart?
   • Add more lemon curd to taste or incorporate some lemon juice into the filling.
7. Can I use a different type of pie crust?
   • Yes, you can use any type of pie crust or even cookie dough.
8. How do I know when the shells are done baking?
   • They should be golden brown and feel firm to the touch.
9. What’s the best way to pipe the filling?
   • Use a pastry bag or a plastic bag with the corner snipped off for easy filling.
10. Can I make these ahead of time?
    • You can prepare the shells and filling separately and assemble them on the day you plan to serve.

Conclusion

These Zesty Lemon Meringue Pie Cannolis are a fun and refreshing dessert that combines the beloved flavors of lemon meringue pie with the crisp texture of cannoli. Whether for a special occasion or just a sweet treat, they’re sure to impress your family and friends! Enjoy the burst of citrusy flavor in every bite!

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