Description
Lemon Meringue Pie Cannolis are a delightful twist on the classic Italian treat, combining crispy baked pie dough shells with a luscious filling of tangy lemon curd, fluffy marshmallow, and whipped topping. These elegant desserts are perfect for spring and summer gatherings, offering a refreshing citrus flavor with a light, airy texture.
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)
For Garnish
- 1 teaspoon powdered sugar (for dusting)
Instructions
- Prep the Dough: Thaw the pie dough for 10 minutes at room temperature to make it pliable. Preheat your oven to 425°F (220°C). Prepare your cannoli forms by spritzing them with non-stick cooking spray to prevent sticking.
- Cut and Form Dough: Use a 4 1/2-inch cookie cutter to cut the dough into circles. Wrap each dough circle snugly around a prepared cannoli form, sealing the edges by brushing with egg wash made from one beaten egg mixed with a teaspoon of water to ensure the dough sticks properly during baking.
- Chill and Bake: Place the wrapped cannoli forms into the freezer for 10 minutes to help maintain their shape. Bake the shells in the preheated oven for 10 to 12 minutes or until golden brown and crisp. Remove from oven, let cool completely, then carefully slide the shells off the forms.
- Prepare Filling: In a mixing bowl, combine lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and optional fresh lemon zest, creating a light and airy filling mixture.
- Fill Cannolis: Chill the filling in the refrigerator until firm. Just before serving, pipe the lemon meringue filling into the cooled cannoli shells. Dust the finished cannolis with powdered sugar for an elegant touch.
Notes
- Freezing the dough-wrapped forms before baking helps maintain the cannoli shape and ensures even baking.
- The lemon zest is optional but adds a fresh, bright flavor to the filling.
- Use pie dough as a convenient alternative to traditional cannoli shells for a unique texture and flavor.
- Fill the cannolis right before serving to keep the shells crisp and prevent sogginess.
- You can substitute store-bought lemon curd or make your own for a more homemade taste.
