Lemon Meringue Pie Cannoli

Are you ready for a dessert that’s zesty, creamy, and crispy all at once? These Crispy Lemon and Meringue Cannoli Delights are exactly that! Picture this: delicate, flaky pastry shells filled with a tangy lemon filling, mixed with fluffy marshmallow and whipped cream. It’s a true showstopper for any dessert table! And the best part? They’re easy to make and will impress any guest.

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Why You’ll Love These Lemon and Meringue Cannoli

Refreshing lemon flavor: The combination of the tangy lemon cream and the sweetness of the marshmallow creates a perfect balance of flavors.
Crispy pastry shells: Baked to golden perfection, these shells add a delightful crunch.
Light and creamy filling: The whipped cream and marshmallow make the filling airy and satisfying.
Quick to prepare: You can have these beauties ready in under 30 minutes!

Ingredients

For the Cannoli Shells:

• 2 (9-inch) pie crusts (Pillsbury pie crust recommended)
• 1 egg (for egg wash)
• 1 teaspoon of water (for egg wash)

For the Filling:

• ¾ cup lemon curd
• ½ cup marshmallow
• 1 cup frozen whipped cream, thawed
• 1 teaspoon fresh lemon zest (optional)

For Topping:

• 1 teaspoon powdered sugar

Necessary Tools

• Cannoli metal molds (8)
• Rolling pin
• Pastry brush
• Baking sheet
• Parchment paper

Ingredient Substitutions and Additions

Want a stronger lemon flavor? Add extra lemon zest or a dash of lemon extract to the filling.
No marshmallow? Replace it with cream cheese for a creamier, tangy texture.
Gluten-free option: Use gluten-free pie crust to accommodate dietary needs.
Craving chocolate? Dip the ends of the baked cannoli shells in melted white or dark chocolate!

Step-by-Step Instructions

Step 1: Prepare the Oven and Molds

Preheat your oven to 425°F (218°C). Allow the pie crusts to thaw for about 10 minutes if frozen. Lightly spray 8 cannoli molds with non-stick spray.

Step 2: Create the Cannoli Shells

On a lightly floured surface, roll out the pie crusts and cut out four 4 ½-inch circles from each crust.
In a small bowl, whisk together the egg and water for the egg wash. Wrap each dough circle around the cannoli molds, sealing the edges with a bit of the egg wash.

Step 3: Freeze and Bake

Place the wrapped molds in the freezer for about 10 minutes to firm up.
Once chilled, place the molds on a baking sheet lined with parchment paper and bake for 10-12 minutes until golden brown. Let them cool completely before carefully removing the shells from the molds.

Step 4: Prepare the Filling

In a medium bowl, combine the lemon curd and marshmallow. Gently fold in the thawed whipped cream and lemon zest, if using. Refrigerate the filling until you’re ready to assemble the cannoli.

Step 5: Assemble and Serve

Once the shells are completely cooled, fill them with the lemon mixture using a spoon or piping bag.
Before serving, sprinkle the filled cannoli with powdered sugar for that perfect finishing touch.

What to Serve with These Cannoli

These Lemon and Meringue Cannoli pair beautifully with a cup of espresso or a glass of sparkling lemonade for a refreshing contrast. If you’re serving them as part of a dessert spread, consider offering them alongside fresh berries or a berry compote for an extra pop of flavor.

Tips for the Perfect Cannoli

• Avoid soggy shells: Only fill the cannoli shells just before serving to keep them crispy.
• Getting the perfect shape: Make sure to seal the edges of the dough well with the egg wash to prevent them from unraveling during baking.
• For an extra crisp finish: If you like your pastry shells extra crispy, you can bake them for an additional 2-3 minutes until they are a deeper golden brown.

Storage Instructions

If you have leftover filled cannoli (unlikely!), store them in an airtight container in the fridge for up to 2 days. However, the shells may lose some of their crispiness over time. For unfilled shells, store in a sealed container at room temperature for up to 3 days.

Frequently Asked Questions

Q: Can I make the filling in advance?
A: Absolutely! You can prepare the filling up to 24 hours ahead and store it in the fridge until you’re ready to fill the cannoli shells.

Q: Can I use store-bought lemon curd?
A: Yes! Store-bought lemon curd works perfectly fine, but if you have time to make it from scratch, it’s even better.

Q: How do I prevent the shells from sticking to the molds?
A: Lightly grease the cannoli molds with non-stick spray before wrapping the dough around them. This will ensure they slide off easily after baking.

In Conclusion

These Crispy Lemon and Meringue Cannoli are a bright, flavorful dessert that’s both elegant and easy to make. The combination of zesty lemon, sweet marshmallow, and crispy pastry is truly irresistible. Whether you’re making these for a special occasion or just to satisfy your sweet tooth, they’re sure to be a hit!

Love lemon desserts? Check out these other citrusy favorites: Lemon Meringue Tartlets and Lemon Ricotta Cake!

Don’t forget to share your creations with me on Pinterest, and let me know how they turned out!

Nutritional Information (per serving):

Calories: 320 kcal
Carbohydrates: 35g
Fat: 18g
Protein: 3g