Best 2 Lemon Meringue Pie Cannoli Recipes

Indulge in a delightful culinary fusion that combines the classic Italian cannoli with the tangy sweetness of lemon meringue pie. This unique dessert features a crispy cannoli shell filled with a luscious lemon-flavored filling and topped with a cloud-like meringue. The harmonious blend of flavors and textures creates an unforgettable taste experience. Embark on a culinary adventure with our collection of three delectable recipes:

1. **Lemon Meringue Pie Cannoli:** Experience the perfect balance of flavors with this classic combination. Learn how to make a crispy cannoli shell from scratch and fill it with a velvety lemon filling. Top it off with a fluffy meringue for a stunning presentation.

2. **Mini Lemon Meringue Pie Cannoli:** Satisfy your sweet cravings with these bite-sized treats. Discover the art of crafting miniature cannoli shells and filling them with a zesty lemon filling. Finish them off with a delicate meringue topping for an elegant touch.

3. **Lemon Meringue Pie Cannoli Dip:** Elevate your next gathering with this innovative dip. Master the technique of combining the flavors of lemon meringue pie into a creamy and tangy dip. Serve it with an assortment of cookies, graham crackers, or fruit for a delightful and interactive dessert experience.

Prepare to tantalize your taste buds with this exceptional fusion of Italian and American desserts. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes and step-by-step instructions will guide you to create these culinary masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON MERINGUE PIE CANNOLI RECIPE - (4.7/5)

Lemon Meringue Pie Cannoli Recipe - (4.7/5) image

Provided by á-4084

Number Of Ingredients 7

Ingredients

1 box Pillsbury™ Refrigerated Pie Crust, thawed
1 egg
1 teaspoon water
3/4 cup lemon curd
1/2 cup marshmallow fluff
1 cup frozen whipped topping, thawed
Optional, 1 teaspoon lemon zest

Steps:

Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray. Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes. Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely. Stir together lemon curd and marshmallow fluff. Stir in the whipped topping. Pour into a disposable pastry or zip top bag. Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells. If desired, sprinkle lemon zest onto pie filling at ends of cannoli.

GRANDMA'S LEMON MERINGUE PIE

Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

Tips:

For the best results, use fresh lemons and limes for a bright, citrusy flavor.
Make sure the egg whites are at room temperature before whipping them. This will help them reach their full volume and create stiff peaks.
If you don't have a kitchen torch, you can brown the meringue with a preheated broiler. Just keep a close eye on it so it doesn't burn.
To make your cannoli shells ahead of time, store them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 2 months.
When filling your cannoli shells, be sure to pipe the filling in evenly. You don't want one end to be too full and the other to be too empty.

Conclusion:

This lemon meringue pie cannoli recipe is a delicious and easy-to-make dessert that is perfect for any occasion. The flaky cannoli shells are filled with a creamy lemon filling and topped with a fluffy meringue. The combination of flavors and textures in this dessert is sure to please everyone. So next time you're looking for a special dessert to make, give this lemon meringue pie cannoli recipe a try.