Description
Delightfully tangy and sweet, these Lemon Meringue Pie Cannolis combine the crispness of golden baked pie dough shells with a luscious lemon curd and marshmallow fluff filling, finished with a light dusting of powdered sugar. Perfect for a refreshing twist on a classic dessert, these cannolis offer a unique blend of creamy and crispy textures with zesty lemon flavor.
Ingredients
Scale
For the 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 until pliable. Meanwhile, preheat your oven to 425°F (220°C). Prepare your cannoli forms by spraying them lightly with non-stick spray to prevent sticking during baking.
- Cut and Form Dough: Using a 4 1/2-inch cookie cutter, cut circles out of the thawed pie dough. Wrap each dough circle around a prepared cannoli form and seal the edges by brushing with the egg wash made by mixing 1 egg with 1 teaspoon water.
- Chill and Bake: Place the wrapped cannoli forms in the freezer for 10 minutes to help set the dough shape. Then bake in the preheated oven for 10 to 12 minutes, or until the shells are golden brown and crisp. Allow to cool completely before carefully removing the shells from the forms.
- Prepare Filling: In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the thawed whipped topping and optional fresh lemon zest until smooth and creamy. Chill the filling to improve texture and flavor.
- Fill Cannolis: Just before serving, use a piping bag or spoon to fill each baked shell with the chilled lemon meringue filling. Dust the cannolis with powdered sugar for a delicate finishing touch.
Notes
- Ensure pie dough is well chilled but flexible before shaping to prevent tearing.
- Freezing the shaped dough on the forms helps maintain the cannoli shape during baking.
- If you don’t have cannoli forms, you can fashion tubes from aluminum foil as a substitute.
- Serve the cannolis shortly after filling to keep the shells crisp.
- For a more intense lemon flavor, increase the lemon zest to 1 1/2 teaspoons.
