Lemon Meringue Pie Cannoli
Ingredients:
For the Cannoli Shells:
2 (9-inch) round pie dough circles (e.g., Pillsbury Pie Crusts)
1 egg
1 teaspoon water
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 your oven to 425°F (218°C).
2. Allow the pie dough to thaw for about 10 minutes if using refrigerated dough.
3. Spray 8 metal cannoli forms with non-stick cooking spray.
4. On a floured surface, unroll the pie crusts and cut out eight 4½-inch circles.
5. In a small bowl, whisk together the egg and water to create an egg wash.
6. Wrap each dough circle around a cannoli form, sealing the edges with the egg wash.
7. Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes.
8. Bake the cannoli shells for 10–12 minutes until lightly golden brown.
Masters of Kitchen
9. Allow the shells to cool for 10 minutes, then carefully remove them from the forms and let them cool completely.
10. In a medium bowl, stir together the lemon curd and marshmallow fluff until well combined.
11. Gently fold in the thawed whipped topping and lemon zest, if using.
12. Transfer the filling to a piping bag or a zip-top bag with a corner snipped
13. Refrigerate the filling until ready to use.
14. Just before serving, pipe the lemon filling into each cooled cannoli shell.
15. Dust the filled cannoli with powdered sugar for garnish.
Prep: 20 minutes | Cook: 10 minutes | Total: 30 minutes
Servings: 8 | Calories: Approximately 340 per serving
