Ingredients
- 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended for consistency)
- 1 large egg (for the egg wash)
- 1 teaspoon water (for the egg wash)
- ¾ cup lemon curd
- ½ cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest (optional, for extra zing)
- 1 teaspoon powdered sugar (for a sweet dusting)
Instructions
- Preparation: Let the refrigerated pie dough thaw for about 10 minutes to make it easier to work with. Preheat the oven to 425°F (218°C). Spray 8 metal cannoli forms with non-stick cooking spray.
- Create the Shells: On a floured surface, unroll one pie crust and use a cookie cutter to cut out four 4½-inch circles. Repeat with the second crust. Prepare the egg wash by whisking together the egg and water. Wrap each dough circle around a cannoli form, sealing the edge with the egg wash.
- Bake the Shells: Place the wrapped forms on a parchment-lined baking sheet and freeze for 10 minutes to help maintain shape while baking. Bake in the preheated oven for 10-12 minutes, or until the shells are golden brown. Let cool before gently removing them from the forms.
- Prepare the Filling: In a bowl, mix the lemon curd and marshmallow fluff. Gently fold in the whipped topping and lemon zest if using. Transfer the filling to a pastry bag and refrigerate until ready to assemble.
- Assemble: Just before serving, pipe the creamy lemon filling into each cannoli shell. Finish with a dusting of powdered sugar.
Notes
- Serving Suggestion: Serve these cannolis as a light, refreshing finish to any holiday meal.
- Storage: Fill the cannolis just before serving to keep the shells crisp. Leftover filling can be refrigerated for up to 2 days.
Enjoy every bite of these Lemon Meringue Pie Cannolis—a sweet citrus twist perfect for the holiday season! 🍋🥧✨