Zesty Lemon Meringue Pie Cannolis
Ingredients:
For the Cannoli 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)
For Garnish:
– 1 teaspoon powdered sugar
Directions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the pie dough circles and cut them into strips about 1 inch wide.
3. Lightly grease cannoli molds and wrap the pie dough strips around them, overlapping slightly.
4. Beat the egg with water to create an egg wash, and brush it over the dough-wrapped molds.
5. Place the prepared molds on the baking sheet and bake for 12-15 minutes, or until the cannoli shells are golden brown.
6. Allow the cannoli shells to cool completely before gently removing them from the molds.
7. For the filling, in a medium bowl, combine the lemon curd, marshmallow fluff, and thawed whipped topping. Mix until smooth and well combined. Fold in the lemon zest if using.
8. Carefully spoon or pipe the lemon meringue filling into the cooled cannoli shells.9. Dust the filled cannolis with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Servings: 6 cannolis | Kcal: 250 kcal per cannoli
