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Lemon Meringue Pie Cannolis Recipe

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Lemon Meringue Pie Cannolis represent an exquisite fusion of two beloved desserts, each with a rich history and a loyal following. Lemon Meringue Pie, known for its bright, tart filling and fluffy, sweet topping, dates back to the 19th century, offering a perfect balance of flavors and textures. Cannolis, originating from Sicily, Italy, have been a staple of Italian cuisine for centuries, celebrated for their crispy shells and creamy, ricotta-based fillings. By combining the zesty allure of lemon meringue pie with the iconic form and texture of cannolis, this dessert hybrid introduces a novel culinary experience that pays homage to its roots while inviting innovation.

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The Anatomy of a Lemon Meringue Pie Cannoli

Pie Crust Cannoli Shells

The foundation of a Lemon Meringue Pie Cannoli is its shell, made from pie dough rather than the traditional cannoli pastry. This choice infuses the dessert with the homey, comforting essence of pie crust, offering a flaky texture that contrasts delightfully with the creamy filling. To achieve the perfect crispiness, the dough must be rolled thinly and baked until it reaches a golden hue. The key is to monitor the baking process closely, as the thin dough can quickly transition from perfectly crisp to overdone.

Lemon Meringue Filling

At the heart of the cannoli lies the lemon meringue filling, a harmonious blend of tart lemon curd and sweet marshmallow fluff, lightened with whipped topping. This combination ensures a filling that is both rich in flavor and light in texture, echoing the classic lemon meringue pie’s beloved taste profile. The marshmallow fluff adds a novel sweetness and smoothness, while the whipped topping introduces an airy quality that makes each bite a delight.

Assembly and Presentation

Filling the cannoli shells is an art that requires a gentle hand and a bit of finesse. Using a piping bag, the lemon meringue mixture is carefully introduced into each shell, ensuring a uniform distribution that reaches the ends. The final touch, a sprinkle of lemon zest or a dusting of powdered sugar, not only enhances the flavor but also adds a visual appeal that makes these Lemon Meringue Pie Cannolis as beautiful to look at as they are to eat. This careful assembly and thoughtful presentation underscore the dessert’s elegance and the creativity behind its conception.

Step-by-Step Recipe

Preparation of Pie Crust Cannoli Shells

Ingredients:

  • 2 (9-inch) round pie dough circles

Instructions:

  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
  2. Cut the Pie Dough: Lay out the pie dough on a lightly floured surface. Using a 4-inch round cutter, cut circles from the dough. You should get about 4 circles from each pie dough.
  3. Form the Cannoli Shells: Wrap each dough circle around a cannoli form, sealing the edges with a little water or egg wash. Make sure the edges overlap slightly and press to seal.
  4. Bake: Place the wrapped cannoli forms on the prepared baking sheet, ensuring they do not touch. Bake in the preheated oven for 10-12 minutes, or until the shells are golden brown and crispy.
  5. Cool: Allow the shells to cool for a few minutes on the baking sheet, then gently slide them off the forms and let them cool completely on a wire rack.

Baking Tips:

  • Keep an eye on the oven as pie dough can go from perfectly golden to overdone quickly.
  • If the dough puffs up during baking, gently press it down or prick it with a fork before cooling.

Creating the Lemon Meringue Filling

Ingredients:

  • ¾ cup lemon curd
  • ½ cup marshmallow fluff
  • 1 cup whipped topping, thawed

Instructions:

  1. Mix Lemon Curd and Marshmallow Fluff: In a medium bowl, combine the lemon curd and marshmallow fluff. Stir until well blended.
  2. Fold in Whipped Topping: Gently fold in the whipped topping until the mixture is smooth and uniform. Be careful not to deflate the mixture.
  3. Chill: Refrigerate the filling for at least 30 minutes to firm up slightly, making it easier to pipe.

Assembly

  1. Fill the Cannoli Shells: Transfer the lemon meringue filling to a piping bag fitted with a wide tip. Pipe the filling into each cannoli shell, filling them from both ends to ensure the center is not hollow.
  2. Garnish: Sprinkle the filled cannolis with powdered sugar and lemon zest for an extra burst of flavor and a decorative touch.

Variations and Customizations

Alternative Fillings and Crusts:

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  • Experiment with different pie crust flavors, such as chocolate or graham cracker, for a unique twist.
  • For the filling, consider adding a touch of raspberry puree or using lime curd instead of lemon for a different citrus note.

Mini Lemon Meringue Pie Cannolis for Parties:

  • Create bite-sized versions of this dessert by using smaller cannoli forms and cutting the pie dough into smaller circles. These mini cannolis are perfect for parties and gatherings, allowing guests to enjoy a sweet treat without commitment to a large dessert.

Vegan and Gluten-Free Adaptations:

  • For a vegan version, use a dairy-free pie crust, substitute the marshmallow fluff with a vegan alternative, and use a plant-based whipped topping.
  • Gluten-free adaptations can be made by using a gluten-free pie crust and ensuring all other ingredients meet gluten-free standards.

These variations and customizations allow you to tailor the Lemon Meringue Pie Cannolis to suit any dietary preference or occasion, making them a versatile and delightful dessert option.

Serving and Storage Tips

Best Practices for Serving: Lemon Meringue Pie Cannolis are best served immediately after assembly to ensure the shells maintain their crispness. If you’re planning to serve them at an event, consider setting up a “fill-your-own” station where guests can enjoy freshly filled cannolis. For a more elegant presentation, dust the cannolis with powdered sugar and garnish with thin lemon slices or zest right before serving.

How to Store Leftovers: If you have leftovers, store the filling and shells separately. The shells can be kept at room temperature in an airtight container for up to two days. The lemon meringue filling should be refrigerated in a sealed container and is best used within 24 hours. To enjoy leftovers, simply fill the shells with the filling when you’re ready to serve them again.

Pairing Suggestions

Drinks: Lemon Meringue Pie Cannolis pair wonderfully with a variety of drinks. For a non-alcoholic option, consider a sparkling lemonade or an iced tea with a hint of mint. If you’re serving adults, a crisp Prosecco or a light Moscato d’Asti complements the lemony tartness beautifully.

Occasions: These cannolis are perfect for spring and summer gatherings, such as garden parties, bridal showers, or high tea events. Their light and refreshing taste makes them a delightful finish to a meal on warm days. They’re also a hit at dessert buffets, where guests can appreciate the unique twist on traditional flavors.

FAQs

  • Can I make the components ahead of time? Yes, you can prepare both the pie crust shells and the lemon meringue filling ahead of time. Bake the shells and store them as advised above. The filling can be made a day in advance and kept refrigerated. Assemble the cannolis close to serving time to prevent the shells from becoming soggy.
  • What are the best practices for filling cannoli shells? For a smooth filling process, use a piping bag with a wide tip. Fill the bag with the lemon meringue mixture, and gently pipe it into each end of the shell to ensure the filling is evenly distributed. If you don’t have a piping bag, a zip-top bag with a corner cut off works as a great alternative.
  • Can I freeze Lemon Meringue Pie Cannolis? It’s not recommended to freeze assembled Lemon Meringue Pie Cannolis, as the texture of the pie crust and filling may be adversely affected upon thawing. However, you can freeze the pie crust shells in an airtight container. When you’re ready to use them, let them thaw at room temperature before filling.

Lemon Meringue Pie Cannolis are a testament to the beauty of dessert innovation, combining the classic flavors of lemon meringue pie with the iconic structure of a cannoli. Whether you’re a seasoned baker or new to the kitchen, this guide ensures you can create a dessert that’s as delicious to eat as it is beautiful to behold.

Lemon Meringue Pie Cannolis Recipe

Discover the delightful fusion of two classic desserts with our Lemon Meringue Pie Cannolis recipe. Perfect for any occasion, these cannolis feature a crispy pie crust shell filled with a creamy, tart, and sweet lemon meringue mixture. Impress your guests with this unique and elegant dessert.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine Italian-American Fusion
Servings 8 cannolis
Calories 338 kcal

Equipment

  • Cannoli forms
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Piping bag with a wide tip

Ingredients
  

Pie Crust Cannoli Shells:

  • 2 9-inch round pie dough circles

Lemon Meringue Filling:

  • ¾ cup lemon curd
  • ½ cup marshmallow fluff
  • 1 cup whipped topping thawed

Garnish (optional):

  • Powdered sugar for dusting
  • Lemon zest

Instructions
 

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Prepare the Shells: Roll out pie dough and cut into 4-inch circles. Wrap each circle around a cannoli form, sealing edges with water. Place on baking sheet and bake for 10-12 minutes until golden. Let cool.
  • Make the Filling: In a bowl, mix lemon curd and marshmallow fluff. Gently fold in whipped topping. Chill for 30 minutes.
  • Assemble Cannolis: Fill a piping bag with lemon meringue filling. Pipe into cooled shells. Garnish with powdered sugar and lemon zest if desired.
  • Serve immediately for best taste and texture.

Notes

  • Make Ahead: Pie crust shells and lemon meringue filling can be prepared 1 day in advance. Store shells at room temperature in an airtight container and keep the filling refrigerated.
  • Storage: If you have leftovers, store the shells and filling separately to maintain crispness. Shells can be kept at room temperature, and the filling should be refrigerated.
  • Customizations: Feel free to experiment with different fillings or crusts to suit your taste. Gluten-free and vegan options can be made with appropriate substitutes.
Keyword Cannoli Recipe, Dessert Recipe, Lemon Dessert, Lemon Meringue Pie Cannolis, Pie Crust Cannoli

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