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Get ready for a treat that mashes up two dessert icons in one! Crispy cannoli shells stuffed with lemony, sweet cream will have you reaching for seconds. Every bite is a mix of tangy lemon and sugary cloud-like filling. These Lemon Meringue Pie Cannolis bring big flavor and serious wow factor to the dessert spread.
Must-Have Ingredients
- Powdered Sugar: Sprinkle a fluffy layer on top to finish everything off nice and sweet.
- Egg Wash: Brush a bit on so your shells seal and bake up with a shiny top.
- Light Whipped Topping: Whips in for an airy, smooth texture alongside the lemon filling.
- Ready-Made Pie Dough: Makes life easier and gets extra flaky once baked.
- Tangy Fresh Lemon Curd: Loads in the zingy citrus punch to balance out all the sweet stuff.
- Sweet Marshmallow Fluff: Makes things sticky and gives it that gooey meringue texture everyone loves.
Effortless Steps
- Dust with Sugar: Top your filled cannolis with powdered sugar for that bakery look.
- Stuff the Shells: Toss some filling into each cooled shell, go ahead and fill them up generously.
- Whip Up the Filling: Mix up lemon curd, marshmallow fluff, and whipped topping till smooth and creamy.
- Cool Down the Shells: Let the golden shells chill on their forms right after baking till they’re cool to the touch.
- Pop in the Fridge: Give wrapped shells a quick rest in the fridge before you bake so they get extra flaky.
- Seal and Shape: Wrap circles of dough around your cannoli forms, press the edges with egg wash so they stay closed.
- Roll Out the Dough: Flatten the pie dough and use a cutter to make shapes that’ll fit around your baking forms.
Helpful Hints
- Check Those Shells: Keep an eye out so they get just golden—don’t let them burn.
- Lemon Zest Boost: Zest a lemon onto your filling or right on top for extra citrus pop and color.
- Fill at the Last Minute: Wait till you’re ready to serve before filling so the shells don’t go soft.
- Sneak a Taste: Try your lemon curd first—if it’s too puckery, add a bit of sugar until it’s just right for you.
- Keep It Chilly: Always work with cold dough for flaky, crispy shells that hold up when baked.
Sharing Your Sweets
Make it pretty—add lemon slices or mint leaves before serving. Pop them on a tray next to chilled lemonade or some bubbly. Awesome for laid-back picnics or festive gatherings!
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Quick Answers
Trying to work ahead? Keep shells and filling apart, then fill when you’re almost ready to eat. No forms? Just wad up some foil and use that. Want them gluten free? Grab a dough that suits you. Assembling right before serving keeps everything crisp.
Frequently Asked Questions
- → Do I need any special tools?
Metal forms are the easiest to use, but you can shape foil into tubes or wrap it around oven-safe dowels. Just be sure your tools can handle the heat.
- → Can I prepare these in advance?
Make the shells up to two days ahead and keep them sealed in an airtight container. Add the filling just before serving to keep them crunchy.
- → Why freeze the dough-covered forms?
Freezing for a few minutes keeps the dough firm and helps hold the shape while baking. The cold butter also helps make the crust flaky.
- → What can I use instead of marshmallow fluff?
Whipped cream cheese or a homemade meringue can be used instead. Marshmallow fluff just makes it quick and easy.
- → How do I stop the shells from going soft?
Only fill them right before eating. Otherwise, the moisture from the filling may make the shells lose their crunch.