Bring a bit of sunshine to your holiday table with these Lemon Meringue Pie Cannolis! Imagine the tangy lemon curd mingling with the sweet marshmallow fluff and light whipped topping—all packed into a crisp, golden pie shell. These mini delights capture the brightness of lemon meringue pie in a fun, handheld cannoli shape that’s sure to impress guests. Perfect for a holiday dessert tray, these cannolis are a refreshing contrast to traditional holiday flavors.
The combination of zesty lemon curd, fluffy marshmallow, and creamy whipped topping creates a filling that’s light yet bursting with flavor. The shells, made from ready-made pie dough, give a satisfyingly crunchy contrast to the smooth filling, making each bite a delightful experience. Plus, a sprinkle of powdered sugar on top adds a festive touch to these beautiful cannolis.
Serve these Lemon Meringue Pie Cannolis as a fresh, citrusy twist in your holiday dessert lineup. They’re easy to make and even easier to enjoy, making them a wonderful treat to share with family and friends this season! 🎅✨
🎄 Lemon Meringue Pie Cannolis 🎄🍋🥧
Servings: 8 cannolis | Preparation Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Calories: ~220 per cannoli
Gather Your Ingredients 🎅
- 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended for consistency)
- 1 large egg (for the egg wash)
- 1 teaspoon water (for the egg wash)
- ¾ cup lemon curd
- ½ cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest (optional, for extra zing)
- 1 teaspoon powdered sugar (for a sweet dusting)
Crafting Your Festive Lemon Cannolis 🍋✨
- Preparation: Let the refrigerated pie dough thaw for about 10 minutes to make it easier to work with. Preheat the oven to 425°F (218°C). Spray 8 metal cannoli forms with non-stick cooking spray.
- Create the Shells: On a floured surface, unroll one pie crust and use a cookie cutter to cut out four 4½-inch circles. Repeat with the second crust. Prepare the egg wash by whisking together the egg and water. Wrap each dough circle around a cannoli form, sealing the edge with the egg wash.
- Bake the Shells: Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes to help maintain shape while baking. Bake in the preheated oven for 10-12 minutes, or until the shells are golden brown. Let cool before gently removing them from the forms.
- Prepare the Filling: In a bowl, mix the lemon curd and marshmallow fluff. Gently fold in the whipped topping and lemon zest if using. Transfer the filling to a pastry bag and refrigerate until ready to assemble.
- Assemble: Just before serving, pipe the creamy lemon filling into each cannoli shell. Finish with a dusting of powdered sugar.
Serving & Storage 🎄
- Serving Suggestion: Serve these cannolis as a light, refreshing finish to any holiday meal.
- Storage: Fill the cannolis just before serving to keep the shells crisp. Leftover filling can be refrigerated for up to 2 days.
Enjoy every bite of these Lemon Meringue Pie Cannolis—a sweet citrus twist perfect for the holiday season! 🍋🥧✨
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🎄 Lemon Meringue Pie Cannolis: A Festive Citrus Treat 🎄🍋🥧
Bring a bit of sunshine to your holiday table with these Lemon Meringue Pie Cannolis! Imagine the tangy lemon curd mingling with the sweet marshmallow fluff and light whipped topping—all packed into a crisp, golden pie shell. These mini delights capture the brightness of lemon meringue pie in a fun, handheld cannoli shape that’s sure to impress guests. Perfect for a holiday dessert tray, these cannolis are a refreshing contrast to traditional holiday flavors.
Ingredients
- 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended for consistency)
- 1 large egg (for the egg wash)
- 1 teaspoon water (for the egg wash)
- ¾ cup lemon curd
- ½ cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest (optional, for extra zing)
- 1 teaspoon powdered sugar (for a sweet dusting)
Instructions
- Preparation: Let the refrigerated pie dough thaw for about 10 minutes to make it easier to work with. Preheat the oven to 425°F (218°C). Spray 8 metal cannoli forms with non-stick cooking spray.
- Create the Shells: On a floured surface, unroll one pie crust and use a cookie cutter to cut out four 4½-inch circles. Repeat with the second crust. Prepare the egg wash by whisking together the egg and water. Wrap each dough circle around a cannoli form, sealing the edge with the egg wash.
- Bake the Shells: Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes to help maintain shape while baking. Bake in the preheated oven for 10-12 minutes, or until the shells are golden brown. Let cool before gently removing them from the forms.
- Prepare the Filling: In a bowl, mix the lemon curd and marshmallow fluff. Gently fold in the whipped topping and lemon zest if using. Transfer the filling to a pastry bag and refrigerate until ready to assemble.
- Assemble: Just before serving, pipe the creamy lemon filling into each cannoli shell. Finish with a dusting of powdered sugar.
Notes
- Serving Suggestion: Serve these cannolis as a light, refreshing finish to any holiday meal.
- Storage: Fill the cannolis just before serving to keep the shells crisp. Leftover filling can be refrigerated for up to 2 days.
Enjoy every bite of these Lemon Meringue Pie Cannolis—a sweet citrus twist perfect for the holiday season! 🍋🥧✨