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Lemon Meringue Pie Cannoli

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Lemon Meringue Pie Cannoli are a fun, bite-sized twist on the classic lemon meringue pie, featuring crispy pie crust cannoli shells filled with tangy lemon curd, marshmallow fluff, and whipped topping.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 cannoli
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

2 (9-inch) round pie dough circles (1 box of Pillsbury Pie Crusts recommended)

1 egg

1 teaspoon water

¾ cup lemon curd

½ cup marshmallow fluff

1 cup frozen whipped topping, thawed

1 teaspoon fresh lemon zest (optional)

1 teaspoon powdered sugar

Instructions

  1. If using store-bought pie dough, thaw the dough on the counter for 10 minutes to make it easier to unroll.
  2. Preheat your oven to 425°F (220°C). Spray 8 metal cannoli forms with non-stick cooking spray.
  3. Lightly dust a cutting board with flour. Unroll one of the pie crusts and cut four 4 ½-inch circles using a cookie cutter. Repeat with the second pie crust.
  4. In a small bowl, whisk together 1 egg and 1 teaspoon water to make an egg wash.
  5. Wrap each pie crust circle around a cannoli form, sealing the edges with egg wash. Repeat for all circles.
  6. Place the wrapped cannoli shells on a parchment paper-lined baking sheet and freeze for 10 minutes.
  7. Bake the cannoli shells for 10-12 minutes or until lightly golden brown. Remove from the oven and let them cool for 10 minutes.
  8. Carefully remove the cannoli shells from the forms and allow them to cool completely.
  9. In a medium bowl, stir together the lemon curd and marshmallow fluff. Fold in the thawed whipped topping and lemon zest (if using).
  10. Spoon the filling into a disposable pastry bag or zip-top bag and refrigerate until ready to fill the cannoli.
  11. Just before serving, pipe the lemon meringue filling into each cannoli shell. Sprinkle with powdered sugar for a sweet finish.
  12. Serve immediately for the best texture and flavor.

Notes

  • Add a meringue topping by beating egg whites with sugar until stiff peaks form, then pipe over the cannoli and lightly brown with a kitchen torch.
  • For a different twist, experiment with lime or orange filling.
  • Garnish the cannoli with fresh berries like raspberries or strawberries for added color and flavor.

Nutrition

Find it online: https://cheftinaskitchen.com/lemon-meringue-pie-cannoli/