Zesty Lemon Meringue Pie Cannolis
These **Zesty Lemon Meringue Pie Cannolis** are a delightful twist on the traditional cannoli, blending a refreshing lemon filling with a crispy, flaky pie crust shell. Perfect for warm-weather gatherings, this dessert is as light and zesty as it is sweet and decadent. The combination of lemon curd, marshmallow fluff, and whipped topping creates a rich, yet refreshing filling that perfectly complements the golden brown pie crust shell. Topped with a dusting of powdered sugar, these cannolis make for a stunning dessert presentation that will leave your guests wanting more.
Yield: 4
Materials
For the Cannoli Shells:
- - 2 9-inch round 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. Prepare the Oven and Pan:
- Preheat your oven to 425°F (218°C) and let the pie dough thaw for about 10 minutes. Lightly spray 8 metal cannoli forms with non-stick cooking spray. If you don’t have cannoli forms, you can use aluminum foil rolled into tubes to achieve a similar shape.
2. Creating the Shells:
- On a floured surface, unroll the pie crust and use a round cutter (or the rim of a glass) to cut out four 4 ½-inch circles from each crust. This will give you 8 circles total. Whisk together the egg and water to create an egg wash. Wrap each dough circle around a cannoli form, ensuring the edges are sealed with a bit of the egg wash.
- Place the wrapped forms on a baking sheet lined with parchment paper. Before baking, freeze the shells for 10 minutes to help maintain their shape while cooking. Bake the cannoli shells for 10-12 minutes until golden brown. Once done, allow them to cool completely before removing the shells from the cannoli forms.
3. Filling Preparation:
- In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the thawed whipped topping, and for an extra burst of citrus flavor, you can stir in 1 teaspoon of fresh lemon zest. Once mixed, refrigerate the filling for about 20-30 minutes to allow it to set and develop its flavors.
4. Assembly:
- Once the cannoli shells are completely cool and the filling is chilled, transfer the lemon mixture into a piping bag (or a plastic bag with a small corner snipped off). Pipe the lemon filling generously into each cannoli shell, ensuring they are filled from end to end.
5. Garnish:
- Just before serving, dust the cannolis with powdered sugar for a final sweet touch. The powdered sugar adds a light sweetness and gives the cannolis a classic, elegant appearance.