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Bite into these Lemon Meringue Pie Cannolis and you’ll get a little bit of sunshine with every crisp, creamy mouthful. They’ve got a crunchy shell packed with zippy lemon goodness and sweet, fluffy meringue, mixing two favorite desserts into one. Everyone’s going to ask where you got the idea when you bring these to a get-together.
Effortless Ingredients List
- Powdered Sugar: Give these cannolis a light powdery sprinkle for a simple, sweet finish on top.
- Egg Wash: This easy mix helps keep the shells closed during baking and gives them a nice, glossy shine.
- Light Whipped Topping: It’s what makes the filling so soft and airy, blending right in with the lemon flavors.
- Sweet Marshmallow Fluff: Keeps the filling sticky and sweet, just like classic meringue.
- Tangy Fresh Lemon Curd: Packs a bright, citrusy punch that wakes up your taste buds.
- Ready-Made Pie Dough: No fuss here—just grab pre-made dough as your base to speed things up.
Delightful Treat Instructions
- Finishing Touch: Sprinkle a bit of powdered sugar on top to make them look and taste amazing.
- Fill the Shells: Once those shells chill, pipe in that dreamy lemon filling so each one is packed full.
- Mix the Filling: Throw together some lemon curd, fluff, and whipped topping in a bowl. Mix it all up until it looks smooth and tastes sweet and tangy.
- Bake to Perfection: Pop those shaped cannoli shells in the oven and pull them out once they’re golden and crisp. Let them chill on the forms before moving on.
- Chill the Dough: After wrapping, put the dough-wrapped forms in the fridge for a bit so the shells keep their shape and stay flaky after baking.
- Wrap and Seal: Take each dough circle and wrap it around something cylinder-shaped (a cannoli form works). Use a little egg wash so the dough stays put and doesn't pop open while things get hot.
- Prepare the Dough: Roll out your store-bought pie dough and cut out rounds big enough for wrapping your forms.
Smart Tricks
- Golden Shells: Stick close to your oven when baking those shells so you don’t burn them; you just want them lightly golden.
- Use Fresh Lemon Zest: Drop some freshly grated lemon peel into your filling or over the top for extra punch and brightness.
- Fill Just Before Serving: Don’t fill until you’re ready to eat, so your shells stay crunchy and don’t get soggy by waiting.
- Adjust the Lemon Curd: Taste as you go—too tart? Mix in a bit of sugar for balance.
- Keep the Dough Chilled: Never let pie dough get too warm before shaping or baking. Cold dough is what keeps those shells super flaky and crisp.
Show Off Your Creation
Dress up your Lemon Meringue Pie Cannolis with mint sprigs or slices of lemon for a fresh look. They’re great with a glass of bubbly or some chilled lemonade. Make them for backyard hangouts or festive gatherings—folks will love them.
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Helpful Answers
Getting ready in advance? Make the shells and the filling and stash them separately, then fill right before you need them. No cannoli molds? You can roll up some foil and use that instead. If you can’t eat gluten, just grab a dough that fits your needs. Fill these fresh so you keep that crispy shell going.
Frequently Asked Questions
- → Do I need special cannoli tubes?
If you don't have metal forms, roll some foil into tubes or use foil-covered wooden dowels. Just ensure they're safe to bake with.
- → Can these be prepared early?
Make the shells up to two days in advance and store them in an airtight container. Fill them when you're ready to serve for the best crunch.
- → What's the point of freezing the dough-covered tubes?
A quick stint in the freezer ensures the dough sticks to its shape while baking. The chilled butter also helps create that crispy, flaky texture.
- → What if I don’t have marshmallow fluff?
No fluff? Use whipped cream cheese or whip up some meringue. Fluff's just a faster option.
- → How do I keep the shells crispy?
They're best filled just before serving. The filling's moisture softens the shells, so don't leave them sitting too long.