Description
A delightful twist on traditional cannolis, these Lemon Meringue Pie Cannolis feature crisp baked pie dough shells filled with a creamy lemon curd and marshmallow fluff filling, combined with whipped topping and a hint of fresh lemon zest. Perfect for a refreshing dessert that captures the essence of lemon meringue pie in a fun, handheld treat.
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 the pie dough for about 10 minutes at room temperature to make it easier to handle. Preheat the oven to 425°F (220°C). Prepare your cannoli forms by spraying them with non-stick spray to prevent sticking during baking.
- Cut and Form Dough: Use a 4 1/2-inch cookie cutter to cut circles out of the thawed pie dough. Carefully wrap each dough circle around a cannoli form, sealing the edges with a mixture of egg and water to act as an egg wash.
- Chill and Bake: Place the wrapped cannoli forms in the freezer for 10 minutes to firm up the dough and help maintain their shape. Then bake in the preheated oven for 10 to 12 minutes, or until the shells are golden brown. Remove from oven and let cool completely before gently sliding the shells off the forms.
- Prepare Filling: In a mixing bowl, combine the lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and fresh lemon zest if using, to add a light and airy texture with a citrus punch.
- Fill Cannolis: Chill the filling mixture in the refrigerator until ready to use. Just before serving, pipe the filling into the cooled cannoli shells. Dust the filled cannolis with powdered sugar for a pretty finishing touch.
Notes
- Ensure the cannoli forms are completely cooled before removing the shells to prevent breaking.
- You can substitute pie dough with puff pastry for a flakier shell if desired.
- Make fillings ahead and keep refrigerated until ready to serve to save time.
- For an extra tangy flavor, increase the amount of lemon zest or add a splash of lemon juice to the filling.
- Use powdered sugar sparingly to avoid overpowering the delicate lemon flavor.
