Lemon Meringue Pie Cannolis: A Summer Delight!
Indulge in the perfect balance of tangy lemon, sweet marshmallow meringue, and crispy pie dough with these Lemon Meringue Pie Cannolis. This fun twist on a classic dessert is a crowd-pleaser for any summer gathering, offering both a refreshing and creamy bite in every crunch. Whether you’re preparing for a festive celebration or just craving something sweet, these cannolis are a must-try!
Ingredients:
- 2 (9-inch) round pie dough circles
- 1 egg (for egg wash)
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup heavy cream (for the meringue)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the pie dough: Roll out the pie dough circles on a lightly floured surface. Cut each into strips, about 1 inch wide.
- Form the cannoli shells: Wrap the dough strips around cannoli tubes, brushing the edges with a bit of egg wash to seal the dough. Place the tubes on the prepared baking sheet.
- Bake the shells: Bake the dough-wrapped tubes for 12-15 minutes, or until golden and crispy. Allow them to cool completely before removing the cannoli shells from the tubes.
- Make the meringue: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will be your marshmallow meringue.
- Assemble the cannolis: Carefully pipe lemon curd into each cannoli shell, filling them halfway. Then, top with the whipped meringue mixture.
- Garnish: Drizzle extra lemon curd over the tops of the filled cannolis, and dust lightly with powdered sugar for a finishing touch.
- Serve and enjoy! These sweet, tangy treats are ready to serve! Perfect for summer picnics, barbecues, or dessert tables.
If you’d like to keep receiving more delightful recipes like this one, let me know! I’ll be happy to share more sweet ideas for your next culinary adventure. Happy baking!