Lemon Meringue Pie Cannolis: Summer’s Perfect Treat

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Hello there, food enthusiasts! Welcome to a recipe that promises to bring a burst of summer into your kitchen. Let’s dive into the delightful world of Lemon Meringue Pie Cannolis, a treat that combines the tangy goodness of lemon with the sweet, fluffy texture of marshmallow, all encased in a crispy pie dough shell. Perfect for any summer gathering, this recipe is sure to impress.

Introduction

Lemon Meringue Pie Cannolis are a fusion of classic Italian pastry and a beloved American dessert. The tangy lemon curd combined with the sweet marshmallow fluff and a crispy pie crust creates a perfect harmony of flavors and textures. These cannolis are not just a treat for the taste buds but also a delightful surprise for anyone who enjoys the traditional lemon meringue pie.

Ingredients

To prepare this comforting recipe, you’ll need:

  • 2 (9-inch) round pie dough circles
  • 1 egg (for the egg wash)
  • 1 teaspoon water (for the egg wash)
  • ¾ cup lemon curd
  • ½ cup marshmallow fluff
  • 1 cup frozen whipped topping, thawed
  • 1 teaspoon fresh lemon zest (optional, for enhanced flavor)
  • 1 teaspoon powdered sugar (for dusting)

Optional Substitutions:

  • For a dairy-free version, use coconut whipped topping.
  • Gluten-free pie dough can be used to cater to gluten-sensitive diets.

How to Make Lemon Meringue Pie Cannolis

Follow these steps to create your own delicious Lemon Meringue Pie Cannolis:

  1. Prep the Dough: Allow the pie dough to thaw for 10 minutes at room temperature for easier handling.
  2. Preheat and Prepare: Preheat your oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.
  3. Cut the Dough: On a floured surface, cut out circles from the pie crust using a 4 ½-inch cookie cutter.
  4. Form the Cannolis: Wrap each dough circle around a cannoli form, sealing the edges with egg wash.
  5. Chill and Bake: Chill wrapped forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden brown.
  6. Cool and Remove: Allow cannolis to cool before gently sliding them off the forms.
  7. Prepare the Filling: Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.
  8. Fill the Cannolis: Refrigerate filling, then pipe into cannoli shells just before serving.
  9. Final Touch: Dust with powdered sugar for a sweet finish.

Helpful Tips

  • Ensure the pie dough is well-chilled before cutting and forming to prevent sticking.
  • Use a piping bag to fill the cannolis neatly and evenly.
  • If you don’t have cannoli forms, aluminum foil can be shaped into tubes as a substitute.

Cooking Tips

  • Flavor Enhancements: Add a drop of vanilla extract to the filling for a richer flavor.
  • Texture Improvements: Lightly brush the cannoli shells with melted butter before baking for extra crispiness.
  • Equipment: A pastry brush is essential for applying the egg wash evenly.

Serving Suggestions

  • Side Dishes: Serve with a fresh fruit salad or a scoop of vanilla ice cream for a complete dessert experience.
  • Beverages: Pair with a glass of iced tea or a light, fruity wine.

Nutritional Information

Nutritional Information (per serving)

  • Calories: 220
  • Carbohydrates: 30g
  • Protein: 2g
  • Fat: 10g
  • Saturated Fat: 3g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 4g
  • Trans Fat: 0g
  • Cholesterol: 20mg
  • Sodium: 150mg
  • Potassium: 40mg
  • Fiber: 1g
  • Sugar: 12g
  • Vitamin A: 200IU
  • Vitamin C: 1mg
  • Calcium: 20mg
  • Iron: 1mg

These cannolis are not only delicious but also offer a modest nutritional profile. Lemon curd provides a good source of Vitamin C, while the whipped topping keeps the dessert light and airy.

Storage and Leftovers

Refrigerate: Store any leftover cannolis in an airtight container in the refrigerator for up to 3 days.

Reheat: If you prefer warm cannolis, reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their crispiness.

3 Frequently Asked Questions (FAQs)

  1. Can I use store-bought lemon curd? Yes, store-bought lemon curd works perfectly well for this recipe.
  2. What if I don’t have a cookie cutter? You can use a glass or any round object to cut the dough into circles.
  3. Can I make the filling ahead of time? Absolutely! The filling can be made a day in advance and stored in the refrigerator until you’re ready to use it.

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Conclusion

We hope you enjoy making and indulging in these Lemon Meringue Pie Cannolis. They are a delightful treat that brings a touch of summer to any occasion. Don’t forget to share your experiences and variations of the recipe with us!

Happy baking!

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Lemon Meringue Pie Cannolis: Summer's Perfect Treat

Lemon Meringue Pie Cannolis: Summer’s Perfect Treat


Description

Lemon Meringue Pie Cannolis are a fusion of classic Italian pastry and a beloved American dessert. The tangy lemon curd combined with the sweet marshmallow fluff and a crispy pie crust creates a perfect harmony of flavors and textures. These cannolis are not just a treat for the taste buds but also a delightful surprise for anyone who enjoys the traditional lemon meringue pie.


Ingredients

Scale
  • 2 (9-inch) round pie dough circles
  • 1 egg (for the egg wash)
  • 1 teaspoon water (for the egg wash)
  • ¾ cup lemon curd
  • ½ cup marshmallow fluff
  • 1 cup frozen whipped topping, thawed
  • 1 teaspoon fresh lemon zest (optional, for enhanced flavor)
  • 1 teaspoon powdered sugar (for dusting)

Optional Substitutions:

  • For a dairy-free version, use coconut whipped topping.
  • Gluten-free pie dough can be used to cater to gluten-sensitive diets.

Instructions

  • Prep the Dough: Allow the pie dough to thaw for 10 minutes at room temperature for easier handling.
  • Preheat and Prepare: Preheat your oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.
  • Cut the Dough: On a floured surface, cut out circles from the pie crust using a 4 ½-inch cookie cutter.
  • Form the Cannolis: Wrap each dough circle around a cannoli form, sealing the edges with egg wash.
  • Chill and Bake: Chill wrapped forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden brown.
  • Cool and Remove: Allow cannolis to cool before gently sliding them off the forms.
  • Prepare the Filling: Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.
  • Fill the Cannolis: Refrigerate filling, then pipe into cannoli shells just before serving.
  • Final Touch: Dust with powdered sugar for a sweet finish.

Notes

  • Ensure the pie dough is well-chilled before cutting and forming to prevent sticking.
  • Use a piping bag to fill the cannolis neatly and evenly.
  • If you don’t have cannoli forms, aluminum foil can be shaped into tubes as a substitute.

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