As the summer season approaches, the quest for the perfect dessert that balances zest with sweetness intensifies. Enter Lemon Meringue Pie Cannolis, a twist on the classic Italian and American desserts that promises to be the star of any summer gathering. This recipe combines the crispiness of cannoli shells with the citrusy tang of lemon meringue pie, creating an unforgettable treat.
Ingredients:
- 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)
Directions:
- Prep the Dough: Allow the pie dough to thaw at room temperature for about 10 minutes. This makes it easier to handle and mold.
- Preheat and Prepare: Set your oven to 425°F (218°C). While it heats, get your cannoli forms ready by spraying them with non-stick cooking spray.
- Cut the Dough: On a lightly floured surface, unroll one pie crust. Use a 4 ½-inch cookie cutter to cut out circles. You should get about four from each crust.
- Form the Cannolis: Whisk the egg and water together to make an egg wash. Wrap each dough circle around a cannoli form, sealing the edge with the egg wash. This prevents the dough from unraveling during baking.
- Chill and Bake: Arrange the wrapped forms on a baking sheet lined with parchment paper. Chill them in the freezer for about 10 minutes to firm up, then bake for 10-12 minutes or until the shells turn golden brown.
- Cool and Remove: Let the cannolis cool enough to handle, then gently slide the shells off the forms.
- Prepare the Filling: In a bowl, mix the lemon curd and marshmallow fluff. Fold in the whipped topping and, if you like, stir in the fresh lemon zest for extra zestiness.
- Fill the Cannolis: Spoon the filling into a pastry bag and refrigerate until you’re ready to serve. Just before serving, pipe the filling generously into each cannoli shell.
- Final Touch: Dust each cannoli with powdered sugar for a sweet, professional finish.
Serving and Storage:
These cannolis are best enjoyed fresh, but you can store any unfilled shells in an airtight container for up to two days. Keep the filling chilled and only fill the shells just before serving to maintain the perfect crunch.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: Approximately 340 kcal per serving
Servings: Makes 8 cannolis
Perfect for any summer occasion, these Lemon Meringue Pie Cannolis are a refreshing twist on traditional Italian pastry. Whether it’s a backyard bash or a quiet afternoon tea, they’re sure to impress and delight your guests. Enjoy the burst of lemony freshness in each bite and the sweet, comforting undertones of marshmallow and whipped topping!
Frequently Asked Questions
1. Can I make the cannoli shells in advance? Yes, you can prepare the cannoli shells up to two days ahead of your event. Store them in an airtight container at room temperature. Avoid filling the shells until just before serving to keep them crisp.
2. What can I use if I don’t have cannoli forms? If you don’t have traditional cannoli forms, you can use aluminum foil to make DIY molds. Shape the foil into thick cylinders, then wrap and bake the dough around them as directed. Ensure they’re sturdy enough to hold the shape of the dough.
3. Is there a substitute for marshmallow fluff in the filling? Yes, if marshmallow fluff isn’t available, you can use a simple meringue made from beaten egg whites and sugar, or even a vanilla or marshmallow-flavored frosting as a substitute. These alternatives can alter the texture slightly but will still be delicious.
4. Can I add or replace some ingredients for dietary needs? Absolutely! For a gluten-free version, use a gluten-free pie crust. If you’re looking to reduce sugar, consider using a sugar-free lemon curd and a low-calorie sweetener in place of powdered sugar. Adjustments like these can help cater to various dietary requirements while still enjoying a similar taste and texture.
