Description
Delicious Lemon Meringue Pie Cannoli combines classic lemon meringue pie flavors with crispy cannoli shells for a unique dessert.
Ingredients
Scale
- 2 (9-inch) round pie dough circles (e.g., Pillsbury Pie Crusts)
- 1 egg
- 1 teaspoon water
- 3/4 cup lemon curd
- 1/2 cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest (optional)
- 1 teaspoon powdered sugar (for garnish)
Instructions
- Thaw the pie dough for 10 minutes and preheat oven to 425°F (220°C).
- Dust a cutting board with flour and unroll one of the pie crusts; cut 4 circles (4 1/2-inch) from each dough.
- Whisk egg and water for egg wash; spray 8 cannoli forms with non-stick spray and wrap dough around each form, sealing edges with egg wash.
- Freeze wrapped forms for 10 minutes, then bake for 10-12 minutes until golden brown.
- Cool the shells for 10 minutes, then remove from forms and cool completely.
- Stir together lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.
- Spoon filling into a pastry bag, refrigerate until ready, then pipe into cooled shells.
- Sprinkle filled cannoli with powdered sugar and serve chilled.
Notes
Use fresh lemon juice for better flavor; store filled cannoli in the fridge for up to two days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lemon meringue, cannoli, dessert, pie, Italian dessert