Lemon Meringue Pie Cannoli

Lemon Meringue Pie Cannoli is a delightful fusion dessert that combines the crisp, flaky texture of a cannoli shell with the bright, tangy, and sweet flavors of lemon meringue pie. Instead of the traditional fried cannoli shell, these often use baked pie dough, and the filling is a dreamy blend of lemon curd, marshmallow fluff, and whipped topping.

Here’s a recipe for Lemon Meringue Pie Cannoli, incorporating the key elements you’d expect:

Lemon Meringue Pie Cannoli

This recipe makes about 8-12 cannoli, depending on the size of your forms and cutters.

Yields: 8-12 servings Prep time: 30 minutes Bake time: 10-15 minutes Chill time: 30 minutes for filling

Equipment Needed:

  • Cannoli forms (metal tubes)
  • 4-inch round cookie cutter (or a glass/bowl of similar size)
  • Piping bag with a wide tip (or a zip-top bag with a corner snipped off)
  • Baking sheets
  • Parchment paper

Ingredients:

For the Cannoli Shells:

  • 1 box (14.1 oz) refrigerated pie crusts (2 count), thawed according to package directions OR your favorite homemade pie dough
  • 1 large egg
  • 1 teaspoon water

For the Lemon Meringue Filling:

  • ¾ cup good quality lemon curd (store-bought or homemade)
  • ½ cup marshmallow fluff
  • 1 cup frozen whipped topping, thawed (like Cool Whip)
  • 1 teaspoon fresh lemon zest (optional, for extra brightness)

For Garnish (Optional):

  • Powdered sugar, for dusting
  • Additional lemon zest

Instructions:

Part 1: Making the Pie Crust Cannoli Shells

  1. Preheat Oven & Prepare Forms: Preheat your oven to 400°F (200°C). Lightly spray your cannoli forms with non-stick baking spray or grease them. Line a baking sheet with parchment paper.
  2. Prepare Pie Dough: Unroll one of the pie dough circles onto a lightly floured surface.
  3. Cut Dough Circles: Using a 4-inch round cookie cutter, cut out circles from the pie dough. You should get about 4-6 circles per pie crust, depending on how you arrange them. Re-roll scraps gently if needed to get more circles.
  4. Form Cannoli Shells:
    • In a small bowl, whisk together the egg and water to create an egg wash.
    • Take one dough circle and carefully wrap it around a prepared cannoli form.
    • Brush a little egg wash on one edge of the dough, then bring the other edge over to overlap and press firmly to seal the seam. Ensure the dough is securely wrapped around the form.
    • Place the wrapped cannoli forms on your prepared baking sheet.
  5. Bake Shells: Bake for 10-15 minutes, or until the shells are golden brown and crisp. Baking time can vary, so keep a close eye on them to prevent over-browning.
  6. Cool Shells: Remove the baking sheet from the oven. Let the cannoli shells cool on the forms for about 5-10 minutes, or until they are cool enough to handle. Gently twist and slide the baked shells off the forms. If they’re sticking, a gentle twist usually helps.
  7. Cool Completely: Place the empty shells on a wire rack to cool completely before filling. Repeat the process with the remaining pie dough.

Part 2: Making the Lemon Meringue Filling

  1. Combine Ingredients: In a medium bowl, combine the lemon curd and marshmallow fluff. Stir or gently whisk until they are smooth and well blended.
  2. Fold in Whipped Topping: Gently fold in the thawed whipped topping until the mixture is light, fluffy, and uniform. Be careful not to deflate the whipped topping.
  3. Add Lemon Zest (Optional): If using, gently fold in the fresh lemon zest for an extra burst of citrus flavor.
  4. Chill Filling: Transfer the lemon meringue filling to a piping bag fitted with a wide tip (or a zip-top bag with a corner snipped off). Refrigerate the filling for at least 30 minutes to allow it to firm up slightly, which makes it easier to pipe.

Part 3: Assembly

  1. Fill Cannoli: Once the shells are completely cool and the filling is chilled, pipe the lemon meringue filling into each cannoli shell. Fill from both ends of the shell to ensure the filling reaches the middle and is evenly distributed.
  2. Garnish and Serve: Optionally, dust the filled cannoli with powdered sugar and sprinkle with a little fresh lemon zest.
  3. Enjoy! These are best served within an hour or two of filling to maintain the crispness of the shells.

Tips for Success:

  • Cannoli Forms: You’ll need metal cannoli forms for this recipe. They are widely available online or at kitchen supply stores.
  • Don’t Overfill Shells Before Baking: Make sure the dough is wrapped snugly but not overly tight around the forms, as the dough will expand slightly during baking.
  • Cool Completely: Ensure the shells are completely cool before filling. Warm shells will cause the filling to melt and make the cannoli soggy.
  • Fill Just Before Serving: For the crispiest shells, fill the cannoli no more than an hour or two before serving. If stored for too long, the moisture from the filling can soften the shells.
  • Storage: Store unfilled shells in an airtight container at room temperature. Store the filling in an airtight container in the refrigerator.

Enjoy this delightful twist on a classic!

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