Lemon Meringue Pie Cannoli: A Delightful Twist on Two Classic Favorites

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
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