Zesty Lemon Meringue Pie Cannolis
These Zesty Lemon Meringue Pie Cannolis are a delightful twist on a classic dessert. Crisp, golden cannoli shells are filled with a creamy, tangy lemon curd and marshmallow fluff mixture, topped with a hint of fresh lemon zest. The result is a refreshing, citrusy treat with a touch of elegance. Perfect for a special occasion or a sweet end to any meal. Enjoy the bright, zesty flavor and satisfying crunch in every bite!
Ingredients:
For the Cannoli Shells:
– 2 (9-inch) pie dough circles (Pillsbury Pie Crusts recommended)
– 1 egg (for egg wash)
– 1 teaspoon water (for egg wash)
For the Filling:
– ¾ cup lemon curd
– ½ cup marshmallow fluff
– 1 cup frozen whipped topping, thawed
– 1 teaspoon fresh lemon zest (optional)
For Garnish:
– 1 teaspoon powdered sugar
Instructions:
1. Preheat and Prepare:
– Set your oven to 425°F (218°C). Allow the pie dough to thaw for about 10 minutes.
– Lightly coat 8 metal cannoli forms with non-stick cooking spray.
2. Make the Shells:
– On a floured surface, roll out the pie dough and cut out four 4 ½-inch circles from each crust.
– Mix the egg and water to create an egg wash. Wrap each dough circle around the cannoli forms, sealing the edges with the egg wash.
– Freeze the wrapped forms for 10 minutes. Transfer them to a parchment-lined baking sheet and bake for 10-12 minutes, or until golden brown. Let the shells cool completely before removing them from the forms.
3. Prepare the Filling:
– In a bowl, blend the lemon curd and marshmallow fluff. Gently fold in the thawed whipped topping and optional lemon zest.
– Chill the filling in the refrigerator until you’re ready to assemble.
4. Assemble the Cannolis:
– Fill the cooled cannoli shells with the chilled lemon mixture.
– Just before serving, sprinkle with powdered sugar.
Indulge in the tangy sweetness of these Zesty Lemon Meringue Pie Cannolis!
