1-Hour Lemon Meringue Pie Cannoli Recipe
This 1-Hour Lemon Meringue Pie Cannoli recipe combines the iconic flavors of lemon meringue pie with the crispy, shell-shaped delight of cannoli. Using store-bought pie crusts, the recipe creates delicate cannoli shells baked to golden perfection, filled with a luscious lemon curd, marshmallow creme, and whipped topping blend, topped with a dusting of confectioners’ sugar for a quick yet elegant dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust and Shell Ingredients
- 2 (9-inch) pie crust rounds (one box Pillsbury pie crusts suggested)
- 1 egg
- 1 tsp water
Lemon Meringue Filling
- 3/4 cup lemon curd
- 1/2 cup marshmallow creme
- 1 cup thawed frozen whipped topping
- 1 tsp finely grated lemon peel (optional)
Finishing Touches
- 1 tsp confectioners’ sugar
Instructions
- Prepare the Pie Dough and Cannoli Forms: Thaw the refrigerated pie crust rounds on the counter for about 10 minutes to make them easier to unroll. Preheat your oven to 425°F (218°C). Spray 8 metal cannoli forms with non-stick cooking spray. Lightly dust a cutting board with flour and unroll one pie crust on it. Use a 4 1/2-inch cookie cutter to cut out four circles from the dough. Repeat with the second pie crust to obtain a total of 8 circles.
- Shape Cannoli Shells and Bake: In a small bowl, whisk together the egg and water to create an egg wash. Wrap each pie crust circle around a cannoli form, sealing the edges with the egg wash. Place the wrapped forms on a parchment paper-lined baking sheet and freeze for 10 minutes. Bake in the preheated oven for 10-12 minutes until lightly golden brown. Let the shells cool for 10 minutes, then carefully remove them from the forms. Allow them to cool completely on a wire rack before filling.
- Prepare the Lemon Meringue Filling: In a mixing bowl, stir together lemon curd and marshmallow creme until smooth. Gently fold in the thawed whipped topping and optional finely grated lemon peel until just combined. Transfer the filling into a disposable pastry or zip-top bag and refrigerate until ready to use. For extra lemon flavor, add an additional sprinkle of lemon zest if desired.
- Fill the Cannoli Shells and Serve: Just before serving, snip the tip off the pastry or zip-top bag and pipe the chilled lemon meringue filling into the cooled cannoli shells. Arrange the filled cannoli on a serving platter and sprinkle with confectioners’ sugar for a sweet finish. Serve immediately and enjoy.
Notes
- For easy shaping, chill the dough on the cannoli forms before baking.
- Use metal cannoli forms to achieve the traditional shell shape.
- Ensure the shells are completely cooled before filling to avoid sogginess.
- Optional lemon peel enhances the lemon flavor but can be omitted if preferred.
- Store leftover filled cannoli in the refrigerator but fill just before serving for best texture.
Keywords: Lemon Meringue Pie, Cannoli, Lemon Cannoli, Dessert, Easy Lemon Dessert, Baked Cannoli Shells, No Fry Cannoli
