Lemon Meringue Pie Cannolis
A refreshing twist on traditional desserts, combining lemon curd and meringue in crunchy cannoli shells.
Ingredients
For the Cannoli Shells
- 2 pieces 9-inch round pie dough circles Flaky and tender for crisp cannoli shells.
- 1 large egg (for the egg wash) Gives the cannoli a beautiful golden hue.
- 1 teaspoon water (for the egg wash) Helps achieve the perfect seal on the dough.
For the Cream Filling
- ¾ cup lemon curd Rich and creamy filling.
- ½ cup marshmallow fluff Adds delightful texture.
- 1 cup frozen whipped topping, thawed Balances the richness of the lemon curd.
- 1 teaspoon fresh lemon zest (optional) Enhances lemon flavor.
- 1 teaspoon powdered sugar (for dusting) Enhances sweetness before serving.
Instructions
Preparation
- Allow the pie dough to thaw for 10 minutes at room temperature.
- Preheat the oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.
- Cut out circles from the pie crust using a 4½-inch cookie cutter.
- Wrap each dough circle around a cannoli form, sealing the edges with egg wash.
- Chill the wrapped forms in the freezer for about 10 minutes.
Baking
- Bake the cannoli shells for 10-12 minutes or until golden brown and crispy.
- Cool the cannolis on a wire rack before removing them from the forms.
Filling
- In a bowl, mix together the lemon curd and marshmallow fluff until smooth.
- Gently fold in the thawed whipped topping and optional lemon zest.
- Refrigerate the filling for about 30 minutes.
- Fill the cooled cannoli shells just before serving.
- Dust with powdered sugar just before serving.
Notes
Ensure to keep the cannoli forms chilled to maintain crispness. Always fill just before serving to keep shells crunchy.