Zesty Lemon Meringue Pie Cannolis

These Zesty Lemon Meringue Pie Cannolis are a delightful twist on the traditional cannoli, blending a refreshing lemon filling with a crispy, flaky pie crust shell. Perfect for warm-weather gatherings, this dessert is as light and zesty as it is sweet and decadent. The combination of lemon curd, marshmallow fluff, and whipped topping creates a rich, yet refreshing filling that perfectly complements the golden brown pie crust shell. Topped with a dusting of powdered sugar, these cannolis make for a stunning dessert presentation that will leave your guests wanting more.

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 🍬

Instructions:

1. Prepare the Oven and Pan:

Preheat your oven to 425°F (218°C) and let the pie dough thaw for about 10 minutes. Lightly spray 8 metal cannoli forms with non-stick cooking spray. If you don’t have cannoli forms, you can use aluminum foil rolled into tubes to achieve a similar shape.

2. Creating the Shells:

On a floured surface, unroll the pie crust and use a round cutter (or the rim of a glass) to cut out four 4 ½-inch circles from each crust. This will give you 8 circles total. Whisk together the egg and water to create an egg wash. Wrap each dough circle around a cannoli form, ensuring the edges are sealed with a bit of the egg wash.

Place the wrapped forms on a baking sheet lined with parchment paper. Before baking, freeze the shells for 10 minutes to help maintain their shape while cooking. Bake the cannoli shells for 10-12 minutes until golden brown. Once done, allow them to cool completely before removing the shells from the cannoli forms.

3. Filling Preparation:

In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the thawed whipped topping, and for an extra burst of citrus flavor, you can stir in 1 teaspoon of fresh lemon zest. Once mixed, refrigerate the filling for about 20-30 minutes to allow it to set and develop its flavors.

4. Assembly:

Once the cannoli shells are completely cool and the filling is chilled, transfer the lemon mixture into a piping bag (or a plastic bag with a small corner snipped off). Pipe the lemon filling generously into each cannoli shell, ensuring they are filled from end to end.

5. Garnish:

Just before serving, dust the cannolis with powdered sugar for a final sweet touch. The powdered sugar adds a light sweetness and gives the cannolis a classic, elegant appearance.

Serving Suggestions:

Arrange the Zesty Lemon Meringue Pie Cannolis on a decorative platter, garnishing with fresh lemon slices and mint leaves for a pop of color. These cannolis pair wonderfully with a tall glass of iced lemonade or even a bubbly glass of sparkling wine. The citrus notes in both the dessert and the drinks make for a refreshing combination, perfect for summer picnics, brunches, or any special occasion.

Helpful Tips:

1. Pre-made vs. Homemade Pie Dough: If you’re feeling ambitious, you can make your pie dough from scratch. However, using pre-made dough like Pillsbury Pie Crusts saves time and ensures a perfectly flaky texture.
2. Cannoli Form Substitutes: If you don’t have metal cannoli forms, you can create makeshift forms by rolling small pieces of aluminum foil into tubes. Just make sure they are sturdy enough to hold the shape of the dough while baking.
3. Variations on the Filling: If you want to experiment with the flavors, try adding a few tablespoons of mascarpone cheese to the filling for a creamier texture. You can also switch out the lemon curd for lime or orange curd for a different citrus twist.
4. Chilling the Shells: Be sure to chill the dough-wrapped forms in the freezer before baking. This helps the shells hold their shape and ensures they don’t puff up too much while baking.
5. Storage: If you have leftovers, store the unfilled cannoli shells in an airtight container at room temperature. The filling can be kept in the fridge in a sealed container for up to 3 days. Assemble the cannolis just before serving to keep the shells crisp.

Nutritional Information (Per Cannoli):

• Calories: 250 kcal
• Fat: 12g
• Carbohydrates: 30g
• Sugar: 15g
• Protein: 3g

Total Time:

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour

Enjoy these Zesty Lemon Meringue Pie Cannolis as a bright and cheerful dessert that’s sure to impress! The refreshing lemon filling paired with the crispy pie dough shell creates a dessert that’s light, tangy, and indulgent all at once. Whether it’s a family gathering or a summer party, these cannolis are bound to be a crowd favorite.

Recipe Card

Zesty Lemon Meringue Pie Cannolis

These **Zesty Lemon Meringue Pie Cannolis** are a delightful twist on the traditional cannoli, blending a refreshing lemon filling with a crispy, flaky pie crust shell. Perfect for warm-weather gatherings, this dessert is as light and zesty as it is sweet and decadent. The combination of lemon curd, marshmallow fluff, and whipped topping creates a rich, yet refreshing filling that perfectly complements the golden brown pie crust shell. Topped with a dusting of powdered sugar, these cannolis make for a stunning dessert presentation that will leave your guests wanting more.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

chill time 30 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine American

Servings 4

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 🍬

Instructions

 

1. Prepare the Oven and Pan:

• Preheat your oven to 425°F (218°C) and let the pie dough thaw for about 10 minutes. Lightly spray 8 metal cannoli forms with non-stick cooking spray. If you don’t have cannoli forms, you can use aluminum foil rolled into tubes to achieve a similar shape.

2. Creating the Shells:

• On a floured surface, unroll the pie crust and use a round cutter (or the rim of a glass) to cut out four 4 ½-inch circles from each crust. This will give you 8 circles total. Whisk together the egg and water to create an egg wash. Wrap each dough circle around a cannoli form, ensuring the edges are sealed with a bit of the egg wash.
• Place the wrapped forms on a baking sheet lined with parchment paper. Before baking, freeze the shells for 10 minutes to help maintain their shape while cooking. Bake the cannoli shells for 10-12 minutes until golden brown. Once done, allow them to cool completely before removing the shells from the cannoli forms.

3. Filling Preparation:

• In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the thawed whipped topping, and for an extra burst of citrus flavor, you can stir in 1 teaspoon of fresh lemon zest. Once mixed, refrigerate the filling for about 20-30 minutes to allow it to set and develop its flavors.

4. Assembly:

• Once the cannoli shells are completely cool and the filling is chilled, transfer the lemon mixture into a piping bag (or a plastic bag with a small corner snipped off). Pipe the lemon filling generously into each cannoli shell, ensuring they are filled from end to end.

5. Garnish:

• Just before serving, dust the cannolis with powdered sugar for a final sweet touch. The powdered sugar adds a light sweetness and gives the cannolis a classic, elegant appearance.

Keyword Zesty Lemon Meringue Pie Cannolis