Description
Zesty Lemon Meringue Pie Cannolis are a delightful twist on classic Italian cannolis, featuring crispy pie dough shells filled with a light, tangy lemon curd and marshmallow fluff filling. Finished with a dusting of powdered sugar and a hint of fresh lemon zest, these cannolis offer a perfect balance of sweet and citrus flavors, ideal for a refreshing dessert treat.
Ingredients
Scale
For the 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)
- 1 teaspoon powdered sugar (for dusting)
Instructions
- Preheat and prepare cannoli forms: Preheat your oven to 425°F (218°C). Lightly spray 8 metal cannoli forms with non-stick cooking spray to prevent sticking.
- Shape and bake the shells: Cut four 4 ½-inch circles from each pie crust. Wrap each dough circle around a cannoli form, sealing the edge with an egg wash made from beaten egg and water. Freeze the wrapped forms for 10 minutes to help maintain shape, then bake in the oven for 10-12 minutes until golden brown and crisp. Allow them to cool completely before carefully removing the metal forms.
- Prepare the filling: In a bowl, combine the lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and fresh lemon zest if using, creating a light and airy lemon meringue filling. Refrigerate the mixture until ready to fill the cannoli shells.
- Assemble and serve: Once shells are cooled, pipe the lemon meringue filling into each shell evenly. Finish by dusting the cannolis with powdered sugar for a beautiful presentation and a touch of extra sweetness. Serve immediately.
Notes
- Freezing the dough-wrapped forms before baking helps the shells hold their shape better.
- Use metal cannoli forms to achieve the traditional tubular shape and crisp texture.
- For a more intense lemon flavor, add extra lemon zest or a splash of lemon juice to the filling.
- These cannolis are best served the same day to keep the shells crisp.
- If you don’t have metal cannoli forms, you can try shaping the dough over similarly sized oven-safe tubes but expect slight variations in shape.
