Lemon Meringue Pie Cannoli: A Delightful Twist on Two Classic Favorites
Ingredients
- 2 (9-inch) round pie dough circles
- 1 egg
- 1 teaspoon water
- ¾ cup lemon curd
- ½ cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest (optional)
- 1 teaspoon powdered sugar
Instructions
- Thaw the pie dough for about 10 minutes at room temperature before unrolling.
- Preheat oven to 425° Fahrenheit and prepare 8 metal cannoli forms with non-stick spray.
- Dust a cutting board with flour, unroll the pie crusts, and cut eight 4 ½-inch circles using a cookie cutter.
- Prepare an egg wash by whisking together the egg and water.
- Wrap each dough circle around a cannoli form, sealing the edges with the egg wash.
- Place on a parchment-lined baking sheet and freeze for 10 minutes.
- Bake for 10-12 minutes until golden brown, then allow to cool before removing the forms.
- Mix the lemon curd and marshmallow fluff, then fold in the whipped topping and lemon zest.
- Refrigerate the filling in a pastry bag until ready to use.
- Pipe the filling into cooled cannoli shells, dust with powdered sugar, and serve.
- Prep Time: 20 minutes
- Cook Time: 12 minutes