Indulge in the Essence of Summer: Lemon Meringue Pie Cannolis

Summer brings with it a bounty of flavors, but few things embody the season’s zest quite like the tangy, sweet bliss of lemon meringue. Imagine combining the crispy, flaky delight of pie crust with the cloud-like sweetness of meringue, all in the form of an irresistible cannoli. That’s exactly what Lemon Meringue Pie Cannolis offer—a burst of summer in each bite, making them the perfect addition to any gathering, from a casual backyard BBQ to an elegant afternoon tea.

Ingredients You’ll Need:

• 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts are highly recommended for ease and consistency)
• 1 egg (for the egg wash)
• 1 teaspoon water (for the egg wash)
• ¾ cup lemon curd (for that zesty lemon flavor)
• ½ cup marshmallow fluff (for sweetness and texture)
• 1 cup frozen whipped topping, thawed (for creamy consistency)
• 1 teaspoon fresh lemon zest (optional, for an extra zing)
• 1 teaspoon powdered sugar (for a sweet finish)

Recipe Overview:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Calories: Approximately 340 kcal per serving
• Servings: Makes 8 delightful cannolis

Directions for Summer Perfection:

1. Preparation Start: Begin by allowing the refrigerated pie dough to thaw for about 10 minutes, making it easier to work with. Then, preheat your oven to 425° Fahrenheit (218° Celsius), and prepare 8 metal cannoli forms by spraying them with a non-stick cooking spray.
2. Creating the Shells: On a flour-dusted cutting board, unroll one pie crust and use a cookie cutter to cut out four 4 ½-inch circles. Repeat the process with the second crust. Next, prepare an egg wash by whisking together the egg and water. Wrap one dough circle around a cannoli form, using the egg wash to seal the edge. Repeat this for all circles.
3. Baking: Arrange the wrapped forms on a parchment-lined baking sheet and place them in the freezer for about 10 minutes. This will help them hold their shape while baking. Bake in the preheated oven for 10-12 minutes, or until the shells are golden brown. Allow them to cool before gently removing them from the forms.
4. Filling: While the shells are cooling, mix the lemon curd and marshmallow fluff in a bowl. Carefully fold in the whipped topping and, if using, the lemon zest. Spoon this luscious filling into a pastry bag and refrigerate it until you’re ready to assemble.
5. Assembly: Just before serving, pipe the creamy lemon filling into each cannoli shell. Finish by dusting each cannoli with powdered sugar, adding that final touch of sweetness and elegance.

Serving Suggestions:

Lemon Meringue Pie Cannolis are a showstopper on their own, but you can elevate the experience by serving them on a platter garnished with thin lemon slices and fresh mint leaves. Pair with a crisp, cold lemonade or a glass of sparkling wine to balance the sweetness with a refreshing zing.

Whether you’re hosting a summer soirée or simply indulging in a treat to brighten your day, these Lemon Meringue Pie Cannolis promise a delicious escape into the flavors of the season. Enjoy the blend of crispy, creamy, and zesty notes in each bite, and let this dessert become a summer tradition in your home.