Introduction
Get ready for a zesty twist on a classic dessert with these delightful Lemon Meringue Pie Cannolis! Perfect for when you’re craving something sweet and refreshing, these treats combine the tangy flavor of lemon curd with the fluffiness of marshmallow, all encased in a crispy cannoli shell. Serve them at your next gathering or enjoy them as a delightful pick-me-up!
Detailed Ingredients with measures
- 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
Preparation Time
- Prep Time
- Cook Time
- Total Time
- Yield
Prep Time:
Preheat your oven to 425°F (218°C). Let those pie dough circles chill for about 10 minutes. Lightly spray 8 metal cannoli forms with non-stick cooking spray since we’re going for golden brown goodness!
Shell Crafting:
On a floured surface, unroll the pie crust. Use a cutter to create eight 4 ½-inch circles. Whisk together water and egg to make the egg wash. Then, wrap those dough circles around cannoli forms, sealing them with your egg wash magic. Pop these wraps in the freezer for 10 minutes, place on a parchment-lined baking sheet, and bake for 10-12 minutes until golden.
Filling Vibes:
Mix lemon curd and marshmallow fluff together in a bowl. Fold in the whipped topping and lemon zest gently. Keep this tasty mix chilled until assembly.
Assembly Time:
Pipe the chilled lemon filling into the cooled cannoli shells. Finish with a dusting of powdered sugar right before serving.
Serving Tips:
Arrange these beauties on a platter with lemon slices and fresh mint leaves. Pair with lemonade or a sparkling wine for an extra pop of freshness!
Nutritional summary: Each cannoli has around 180 calories, 12g carbohydrates, 2g protein, and 14g fat. Perfect for an occasional indulgent treat!
Detailed Directions and Instructions
Prep Time
Preheat your oven to 425°F (218°C). Let those pie dough circles chill for about 10 minutes. Lightly spray 8 metal cannoli forms with non-stick cooking spray for easy removal.
Shell Crafting
On a floured surface, unroll the pie crust. Use a cutter to create eight 4 ½-inch circles. Whisk together 1 teaspoon of water and 1 egg to make the egg wash. Wrap the dough circles around the cannoli forms, sealing them with the egg wash. Place these wraps in the freezer for 10 minutes, then arrange them on a parchment-lined baking sheet. Bake for 10-12 minutes until golden brown.
Filling Vibes
In a bowl, mix together ¾ cup of lemon curd and ½ cup of marshmallow fluff until well combined. Gently fold in 1 cup of thawed frozen whipped topping and 1 teaspoon of fresh lemon zest (if using). Keep this filling chilled until you are ready for assembly.
Assembly Time
Pipe the chilled lemon filling into the cooled cannoli shells. Just before serving, finish with a light dusting of powdered sugar.
Notes
Serving Tips
Arrange the cannoli on a platter, garnished with lemon slices and fresh mint leaves. Pair with lemonade or sparkling wine for an added refreshing touch.
Nutritional Summary
Each cannoli contains approximately 180 calories, 12g of carbohydrates, 2g of protein, and 14g of fat, making it a delightful occasional treat.
Cook Techniques
Chilling Pie Dough
Chilling the pie dough for about 10 minutes makes it easier to work with and helps prevent shrinking during baking.
Creating Cannoli Shells
Using metal cannoli forms allows for even baking and the desired shape. Make sure to wrap the dough tightly around the forms and seal with an egg wash.
Egg Wash Application
An egg wash can give your cannoli shells a beautiful golden-brown finish. Mix one egg with a teaspoon of water and brush it onto the edges of the dough before baking.
Combining Filling Ingredients
When blending the lemon curd and marshmallow fluff, ensure a smooth consistency before gently folding in the whipped topping and lemon zest to maintain fluffiness.
Piping Technique
To fill the cannoli shells effectively, use a piping bag. This will allow for a cleaner and more controlled filling process.
FAQ
Can I make the cannoli shells ahead of time?
Yes, you can prepare the cannoli shells in advance and store them in an airtight container to keep them crisp.
How long can I store the filled cannoli?
It is best to fill the cannoli shells shortly before serving, as the filling can make the shells soggy over time. If you need to prepare in advance, store the filling separately and assemble just before serving.
Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd is a convenient option and can save you time in the kitchen.
What can I use instead of marshmallow fluff?
If you want a different flavor, you can try using mascarpone cheese or whipped cream cheese in place of marshmallow fluff.
Is there a gluten-free option for the shells?
Yes, you can use gluten-free pie crusts to make the cannoli shells if gluten sensitivity is a concern.
Conclusion
These Lemon Meringue Pie Cannolis offer a refreshing twist on a classic dessert, combining the bright flavors of lemon with a light, fluffy filling, all encased in crispy cannoli shells. Enjoy creating and sharing this delightful treat!
