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Lemon Meringue Pie Cannolis





Lemon Meringue Pie Cannolis 🍋✨



Lemon Meringue Pie Cannolis 🍋✨

Prep Time: 25 min | Cook Time: 12 min | Servings: 8 | Calories: ~250 kcal each

These Lemon Meringue Pie Cannolis combine the zesty brightness of lemon curd with creamy marshmallow filling inside a golden, flaky crust. Light, tangy, and perfectly sweet — a refreshing twist on the classic cannoli! 🍋🥐

Ingredients

  • 2 (9-inch) round pie dough circles
  • 1 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)
  • 1 teaspoon powdered sugar (for dusting)

Instructions

  1. Prepare the Dough: Let the pie dough thaw at room temperature for about 10 minutes to make it easier to handle.
  2. Preheat the Oven: Preheat your oven to 425°F (218°C) and lightly spray cannoli forms with non-stick spray.
  3. Cut the Dough: On a floured surface, use a 4½-inch cookie cutter to cut circles out of the pie crust.
  4. Shape the Cannolis: Wrap each circle around a cannoli form and seal the edges with an egg wash (1 egg + 1 tsp water).
  5. Chill the Dough: Freeze the wrapped forms for 10 minutes to help them keep shape during baking.
  6. Bake the Cannolis: Transfer to a parchment-lined sheet and bake for 10–12 minutes, or until golden brown.
  7. Cool and Remove: Let shells cool completely before gently removing them from the forms.
  8. Prepare the Filling: In a bowl, mix lemon curd and marshmallow fluff. Fold in whipped topping and lemon zest until smooth.
  9. Fill the Cannolis: Chill the filling for 15–20 minutes, then pipe into cooled shells.
  10. Finish and Serve: Dust lightly with powdered sugar and serve immediately for the crispiest texture.

💡 Tips & Variations

  • Add a touch of toasted meringue on top for a show-stopping finish. 🔥
  • Swap lemon curd for raspberry or passion fruit curd for a fruity twist. 🍓🥭
  • Store filled cannolis in the fridge up to 1 day — best enjoyed fresh!



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