Description
Creamy lemon meringue pie cannolis blend Italian pastry with classic American dessert flavors. Crisp cannoli shells cradle zesty lemon filling and billowy torched meringue, creating a delightful fusion you’ll savor to the last bite.
Ingredients
Scale
Main Ingredients:
- 2 (9-inch) pie dough circles (Pillsbury Pie Crusts)
- 3/4 cup lemon curd
- 1/2 cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
Filling Enhancers:
- 1 teaspoon fresh lemon zest
- 1 teaspoon powdered sugar
Egg Wash:
- 1 egg
- 1 teaspoon water
Instructions
- Prepare the oven at 425F (218C) and let the pie dough relax for 10 minutes to ensure optimal texture.
- Spray 8 metal cannoli forms with non-stick cooking spray to prevent sticking.
- Spread the pie crust on a flour-dusted surface and precisely cut eight 4½-inch circular shapes.
- Create an egg mixture by whisking egg and water together, then carefully wrap each dough circle around the cannoli forms, securing edges with the egg wash.
- Refrigerate the wrapped forms for 10 minutes to firm up the dough, then transfer to a parchment-lined baking sheet and bake for 10-12 minutes until achieving a golden-brown color.
- Allow the shells to cool completely before gently removing them from the metal forms.
- Blend lemon curd with marshmallow fluff in a mixing bowl, then gently incorporate whipped topping and fresh lemon zest until smooth and well combined.
- Refrigerate the lemon filling for 15-20 minutes to enhance its consistency and flavor.
- Carefully pipe the chilled lemon mixture into the cooled cannoli shells, ensuring even distribution.
- Delicately dust the filled cannolis with powdered sugar for a classic finishing touch.
- Garnish with thin lemon slices and fresh mint leaves, and optionally serve alongside a refreshing glass of lemonade for a complete dessert experience.
Notes
- Ensure pie dough is chilled and firm before rolling to prevent sticking and maintain crisp shell texture.
- Use metal cannoli forms for even heat distribution and easier shell removal after baking.
- Brush egg wash edges carefully to create a secure seal without excess moisture.
- Freeze cannoli shells briefly before baking to help maintain their shape and prevent unwrapping.
- Adjust filling consistency by adding more whipped topping for lighter texture or less for denser filling.
- Store filled cannolis in refrigerator for maximum 2-3 hours to prevent shell softening.
- Swap marshmallow fluff with mascarpone for a less sweet, more traditional Italian cream filling.
- Create gluten-free version by using almond flour or gluten-free pie crust mix.
- Reduce sugar content by using sugar-free lemon curd and cutting powdered sugar topping.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg