Lemon Meringue Pie Cannoli
A delightful fusion of classic cannoli and lemon meringue pie, these easy-to-make treats combine a pie crust shell filled with a tangy lemon meringue filling. Perfect for a refreshing summer dessert!
Ingredients:
2 9-inch round pie dough circles e.g., Pillsbury Pie Crusts 不
1 egg 讀
1 teaspoon water
cup lemon curd
cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon fresh lemon zest optional
1 teaspoon powdered sugar for garnish
Instructions:
1 Prep the Pie Crust:
If using store-bought pie dough, thaw it for about 10 minutes to make it easier to unroll.
Preheat your oven to 425F 220C.
Lightly dust a cutting board with flour and unroll one of the pie crusts. Use a 4-inch cookie cutter to cut 4 circles from each dough. Repeat with the second pie crust.
2 Shape the Cannoli Shells:
Whisk the egg and water together to make an egg wash.
Spray 8 metal cannoli forms with non-stick spray. Wrap a pie dough circle around each cannoli form, sealing the edges with the egg wash.
Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes to set the dough.
3 Bake the Shells:
Bake for 10-12 minutes, or until the cannoli shells turn golden brown.
Cool for 10 minutes, then carefully remove the pie crust from the cannoli forms and let the shells cool completely before filling.
4 Prepare the Filling:
Stir together the lemon curd and marshmallow fluff until well combined.
Fold in the whipped topping and lemon zest if using to create a light and fluffy filling.
5 Assemble the Cannoli:
Spoon the lemon meringue filling into a disposable pastry or zip-top bag. Refrigerate until ready to use.
Just before serving, snip off the tip of the bag and pipe the filling into the cooled cannoli shells.
6 Garnish and Serve:
Sprinkle the filled cannoli with powdered sugar and enjoy!
These Lemon Meringue Pie Cannoli are a citrusy, creamy, and delightful dessert, perfect for summer parties or anytime you crave a bright and refreshing treat!