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Bite into these Lemon Meringue Pie Cannolis and enjoy a crispy shell stuffed with smooth lemony cream. They're both sweet and a little tart, giving you a new spin on favorite desserts. These treats are sure to steal the show when you serve something familiar with a fresh twist.
Easy Ingredient Lineup
- Powdered Sugar: Sprinkle this on top for extra sweetness and a pretty finish.
- Egg Wash: Brush some on to help seal your dough and make it bake up shiny and golden.
- Light Whipped Topping: Makes the filling creamy and fluffy, mixing nicely with the lemon.
- Sweet Marshmallow Fluff: Gives that gooey, sweet bite, just like meringue does.
- Tangy Fresh Lemon Curd: Brings that kick of tart citrus to balance out the sugar.
- Ready-Made Pie Dough: Quick and flaky, so you don’t have to spend time making your own.
Irresistible Treat Creation
- Finishing Touch: Sprinkle powdered sugar on your cannolis to make them look and taste amazing.
- Fill the Shells: After cooling, spoon or pipe the lemony filling right to the ends of each crunchy shell.
- Mix the Filling: Stir together marshmallow fluff, whipped topping, and lemon curd until you get a creamy blend.
- Bake to Perfection: Bake until the shells are crisp and brown, then let them cool down on the forms.
- Chill the Dough: Let your dough-wrapped forms rest in the fridge for a bit to keep them crisp when baking.
- Wrap and Seal: Roll up dough circles around cannoli molds, making sure to overlap and seal with egg wash so they stay closed.
- Prepare the Dough: Roll out the pie dough, cut out big enough circles to fit your forms.
Helpful Tips
- Golden Shells: Keep a close eye on your shells while baking so they don’t get too dark.
- Use Fresh Lemon Zest: Adding fresh zest to the filling or on top makes everything taste brighter and look fancier.
- Fill Just Before Serving: Wait to stuff them so the shells don’t get soft.
- Adjust the Lemon Curd: Give your curd a taste. Too tangy? Toss in a little more sugar until it’s just right.
- Keep the Dough Chilled: Always work with cold dough so you get flaky, crispy shells.
Serving Up Goodness
Top your cannolis with mint leaves or lemon rounds for a splash of color. They’re awesome with sparkling drinks or cold lemonade. Great pick for backyard get-togethers or winter feasts.
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Frequently Asked Questions
Thinking ahead? Make the shells and filling a day early, then put them together when you're ready. No cannoli molds handy? Roll up some foil as a quick swap. Going gluten free? Just use a dough that fits your needs. Putting in the filling right before serving keeps the crunch going strong.
Frequently Asked Questions
- → Do I need special cannoli forms?
Metal cannoli tubes are handy if you've got 'em. No worries if not—you can wrap dowels in foil or just twist up some thick foil tubes. Just double-check they're safe for the oven.
- → Can I make these ahead of time?
Cannoli shells keep fine for two days sealed up tight. Stuff them with the filling right before eating. That keeps everything crunchy.
- → Why freeze the wrapped forms?
Chilling for ten minutes makes your dough hold its shape. Cold butter in the crust works its magic so you get flaky layers.
- → What if I can't find marshmallow fluff?
Whipped cream cheese or a fast meringue do the trick instead. Fluff just saves time, that's all.
- → How do I keep them from getting soggy?
Wait to fill them until right before chowing down. Once you add the filling, the shells start to soften up, so eat soon!