1-Hour Lemon Meringue Pie Cannoli Recipe
Introduction
These 1-Hour Lemon Meringue Pie Cannoli offer a delightful twist on classic cannoli by combining zesty lemon curd with a fluffy marshmallow and whipped topping filling. Crisp pie crust shells encase this refreshing filling, making for a light and elegant dessert that’s perfect for any occasion.
Ingredients
- 2 (9-inch) pie crust rounds (one box Pillsbury pie crusts suggested)
- 1 egg
- 1 tsp water
- 3/4 cup lemon curd
- 1/2 cup marshmallow creme
- 1 cup thawed frozen whipped topping
- 1 tsp finely grated lemon peel (optional)
- 1 tsp confectioners’ sugar
Instructions
- Step 1: Thaw the refrigerated pie crust rounds on the counter for about 10 minutes. Preheat your oven to 425°F (218°C) and spray 8 metal cannoli forms with non-stick cooking spray. Lightly dust a cutting board with flour, unroll one pie crust, and use a 4 1/2-inch cookie cutter to cut out four circles. Repeat with the second crust for a total of 8 circles.
- Step 2: In a small bowl, whisk together the egg and water to make an egg wash. Wrap each dough circle around a cannoli form, sealing edges with the egg wash. Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes. Bake in the preheated oven for 10-12 minutes until lightly golden. Let cool for 10 minutes before carefully removing shells from the forms, then cool completely on a wire rack.
- Step 3: In a mixing bowl, stir together lemon curd and marshmallow creme until smooth. Gently fold in the whipped topping and grated lemon peel, if using, until just combined. Spoon the filling into a pastry or zip-top bag and refrigerate until ready to fill.
- Step 4: Just before serving, snip the bag tip and pipe the chilled filling into the cooled cannoli shells. Arrange on a platter, sprinkle with confectioners’ sugar, and serve immediately for best texture and flavor.
Tips & Variations
- For an extra lemony punch, add additional lemon zest into the filling mixture.
- If you don’t have metal cannoli forms, you can fashion forms out of foil or use small rolling pins as a substitute.
- To keep shells crisp, fill the cannoli just before serving rather than in advance.
Storage
Store the unfilled cannoli shells in an airtight container at room temperature for up to 2 days. The lemon meringue filling can be refrigerated for up to 3 days. Once filled, serve immediately as the shells will become soggy if stored filled. If needed, reheat the shells briefly in a low oven to restore crispness before filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the shells ahead of time?
Yes, you can bake the cannoli shells ahead and store them in an airtight container at room temperature for up to 2 days. Fill them just before serving to keep them crisp.
What can I use if I don’t have cannoli forms?
If you don’t have metal cannoli forms, you can make DIY versions using aluminum foil shaped into tubes or use small rolling pins as temporary molds.
Print1-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
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
