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Cannolis stuffed with tangy lemon meringue give you the best of both worlds—crisp, golden shells hugging a dreamy, sweet-tart filling. Every bite pops with fresh citrus and creamy marshmallow. These fun mashups will stand out on the dessert table and are sure to wow your pals who love something classic with a twist.
Easy Ingredient Rundown
- Powdered Sugar: Sprinkle this finely over the cannolis to finish them off with a light touch of sweetness.
- Egg Wash: Dab this on the dough to get crispy edges that stay closed and bake up shiny.
- Light Whipped Topping: This brings a billowy fluff to the inside so it’s extra soft and smooth.
- Sweet Marshmallow Fluff: Adds sticky, sugary goodness for that classic topping vibe.
- Tangy Fresh Lemon Curd: Packs in a citrus punch that mixes sweet and puckery all in one scoop.
- Ready-Made Pie Dough: Lots easier than making crust, plus it comes out super flaky and holds everything together.
Dreamy Dessert Magic
- Finishing Up: Sprinkle powdered sugar over the filled cannolis for a pretty, sweet accent at the very end.
- Load Up the Shells: Once they’re completely cooled, use a spoon or bag to generously stuff the crispy tubes with the lemony mix.
- Mix the Creamy Stuff: Stir together marshmallow fluff, lemon curd, and whipped topping until it’s silky and smooth in a bowl.
- Let the Shells Cool: Wait until shells are cool before filling so they hold up and stay crunchy.
- Bake the Tubes: Pop them into your preheated oven and bake until they’re golden brown and crisp. Cool them right there on the forms.
- Chill Out: Stick the wrapped dough shells in the fridge for a bit. That helps them keep their shape in the oven and turn out flaky.
- Wrap it Up: After rolling out that pie dough, cut out circles, wrap each one around a form, and smear a bit of egg wash where the dough meets so it sticks together while baking.
Winning Hints
- Golden Results: Don’t walk away while baking—keep an eye out for that perfect golden brown, not too pale, not too dark.
- Lemon Zest Pop: For an even bigger citrus kick, grate some lemon peel into the filling or toss some on top. It looks awesome, too.
- Last-Minute Fill: Wait to add the filling until right before folks dig in so your shells stay crispy and fresh.
- Lemon Curd Adjust: Taste your curd before you use it. If it makes you pucker too much, mix in a spoonful of sugar to mellow it out.
- Keep Dough Cold: Don’t let your pie dough get warm and mushy—cold dough makes shells that crunch just right.
Serving Up Fun
Dress up your lemon cannolis with a sprig of mint or a bright lemon slice if you want to jazz things up. They’re awesome with fizzy wine or ice-cold lemonade, perfect for picnics or big family get-togethers.
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Quick Answers
Want a head start? Prep shells and the filling, then put them together when you’re ready. No cannoli molds? Scrunch up some foil and use that. Need these without gluten? Just pick a gluten-free pie crust and go. And always fill just before eating so your shells don’t get soggy.
Common Questions
- → Do I need special cannoli forms?
Metal tubes are easiest, but you can just wrap some foil around a wooden spoon or shape foil tubes yourself. As long as they won’t melt, they’ll work fine.
- → Can I make these ahead of time?
You can prep the cannoli shells a couple of days early and keep them sealed. Just fill them right before you eat so they don’t get soft.
- → Why freeze the wrapped forms?
Chilling for ten minutes helps keep the crust firm in the oven. Cold butter makes the crust puff up and turn flaky.
- → What if I can't find marshmallow fluff?
Try fluffy cream cheese or whip up a quick meringue. The marshmallow just means less work.
- → How do I keep them from getting soggy?
Only fill them when you’re ready to eat. The shells can soak up the filling and get soft if you fill them too early, so fresh is best.