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Zesty Lemon Meringue Pie Cannolis Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 55 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Zesty Lemon Meringue Pie Cannolis are a delightful twist on classic cannolis, featuring a crispy pie crust shell filled with a tangy lemon curd and fluffy marshmallow meringue mixture. These refreshing, citrusy treats combine the tartness of lemon with the light sweetness of marshmallow fluff and whipped topping, perfect for spring or summer dessert gatherings.

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)
  • 1 teaspoon powdered sugar (for dusting)

Instructions

  1. Preheat and Prepare Cannoli Forms: Preheat your oven to 425°F (218°C). Lightly spray 8 metal cannoli forms with non-stick cooking spray to prevent the dough from sticking.
  2. Form and Bake Shells: Cut four 4½-inch circles from each pie crust. Wrap each dough circle around a cannoli form, sealing the edge with egg wash made from the beaten egg and water. Freeze the wrapped forms for 10 minutes to help the dough keep its shape. Then bake them for 10-12 minutes, or until golden brown. Allow the shells to cool before carefully removing from the forms.
  3. Prepare Filling: In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the thawed whipped topping and fresh lemon zest if using, until evenly blended. Chill the filling in the refrigerator until ready to assemble.
  4. Fill and Finish: Pipe the chilled filling into the cooled cannoli shells. Dust the filled cannolis lightly with powdered sugar just before serving for an elegant finish.

Notes

  • Freezing the dough-wrapped cannoli forms before baking helps maintain their shape and prevents shrinking.
  • You can prepare the filling a few hours ahead and refrigerate to save time.
  • If you don’t have metal cannoli forms, you can try shaping the dough around similarly sized oven-safe cylinders.
  • For a stronger lemon flavor, add extra lemon zest or a few drops of lemon extract to the filling.
  • Serve cannolis the same day for the best texture; the shells may soften if stored filled overnight.

Find it online: https://slsrecipes.com/zesty-lemon-meringue-pie-cannolis-recipe/