Description
These Lemon Meringue Pie Cannolis are a delightful twist on traditional cannolis, combining the tangy brightness of lemon curd with fluffy marshmallow cream and whipped topping, all encased in crispy baked pie dough shells. Perfect for a fresh, light dessert with a beautiful balance of tart and sweet flavors.
Ingredients
Scale
For the Cannoli Shells
- 2 (9-inch) round pie dough circles
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
For the Filling
- 3/4 cup lemon curd
- 1/2 cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest (optional)
- 1 teaspoon powdered sugar (for dusting)
Instructions
- Prep the Dough: Thaw pie dough for 10 minutes at room temperature. Meanwhile, preheat the oven to 425°F and prepare your cannoli forms by spraying them with non-stick cooking spray to ensure easy removal after baking.
- Cut and Form Dough: Use a 4 1/2-inch cookie cutter or a similar round cutter to cut out circles from the pie dough. Brush the edges of each dough circle lightly with the egg wash (beaten egg mixed with water). Wrap each circle securely around the cannoli forms, pressing the edges together using the egg wash to seal the dough in place.
- Chill and Bake: Place the wrapped forms in the freezer for about 10 minutes to firm up the dough and help them hold their shape during baking. Bake the cannoli shells in the preheated oven for 10-12 minutes or until they turn a golden brown color. Once baked, allow them to cool completely before carefully removing the shells from the forms.
- Prepare Filling: In a mixing bowl, blend together the lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and the fresh lemon zest if using, to create a light and creamy filling. Chill the filling in the fridge for at least 15 minutes to allow it to firm up slightly.
- Fill Cannolis: Just before serving, transfer the chilled filling to a piping bag or a resealable plastic bag with the tip cut off. Pipe the filling into each cooled cannoli shell carefully to avoid breaking them. Finally, dust the filled cannolis lightly with powdered sugar for a pretty finishing touch.
Notes
- Ensure the pie dough is sufficiently chilled before baking the shells to help them hold their shape well.
- You can substitute homemade lemon curd or store-bought according to preference.
- For an extra touch, garnish with additional lemon zest or a small mint leaf for presentation.
- This dessert is best enjoyed the day it is made to keep the shells crisp.
- Handle the cannoli shells gently, as they can be fragile once baked.
