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Zesty Lemon Meringue Pie Cannolis Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 132 reviews
  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Zesty Lemon Meringue Pie Cannolis are a delightful fusion dessert combining the crispness of golden baked pie crusts with a light, tangy lemon curd filling blended with fluffy marshmallow and whipped topping. Perfect for a refreshing and elegant treat, these cannolis offer a bright citrus flavor balanced by a sweet, creamy texture that’s easy to assemble and sure to impress.

Ingredients

Scale

Pie Shells

  • 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)
  • 1 egg (for egg wash)
  • 1 teaspoon water (for egg wash)

Filling

  • ¾ cup lemon curd
  • ½ cup marshmallow fluff
  • 1 cup frozen whipped topping, thawed
  • 1 teaspoon fresh lemon zest (optional)

Garnish

  • 1 teaspoon powdered sugar

Instructions

  1. Prepare Cannoli Forms: Preheat your oven to 425°F (218°C) and lightly spray 8 metal cannoli forms with non-stick cooking spray to prevent sticking.
  2. Shape and Bake Shells: Cut four 4 ½-inch circles from each pie crust. Wrap each circle securely around a cannoli form, sealing the edges with egg wash made from beaten egg and water. Freeze these formed shells for 10 minutes to hold their shape, then bake in the preheated oven for 10-12 minutes, or until the shells turn golden brown. Allow them to cool completely before removing the cannoli forms.
  3. Make the Filling: In a bowl, combine the lemon curd and marshmallow fluff until smooth. Fold in the thawed whipped topping gently and stir in the fresh lemon zest if using. Refrigerate this mixture until you are ready to assemble the cannolis.
  4. Assemble and Serve: Using a piping bag or spoon, fill each cooled cannoli shell with the lemon meringue filling. Finish by dusting the tops with powdered sugar for a light, sweet garnish. Serve immediately to enjoy the crisp shell and creamy filling.

Notes

  • Freezing the pie crust wrapped around cannoli forms helps maintain their shape during baking.
  • Use metal cannoli forms for best results; if unavailable, tightly rolled foil tubes can be substituted.
  • The lemon zest is optional but adds a fresh, bright flavor to the filling.
  • Ensure shells are completely cooled before removing the forms to avoid breaking.
  • This recipe is best served the day it is made for optimal crispness.

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