Description

These Zesty Lemon Meringue Pie Cannolis combine the classic flavors of lemon meringue pie with the fun shape and crunch of traditional cannolis. Crispy pie dough shells are baked to golden perfection, then filled with a light and fluffy lemon curd, marshmallow fluff, and whipped topping mixture, finished with a sprinkle of powdered sugar for a delightful dessert perfect for any occasion.

Ingredients

Scale

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)

For Garnish

1 teaspoon powdered sugar

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Instructions

Prepare the Oven and Pan: Preheat your oven to 425°F (218°C). Lightly spray 8 metal cannoli forms with non-stick cooking spray to prevent sticking of the dough shells.
Create the Shells: Cut four 4½-inch circles from each pie crust. Wrap each dough circle snugly around a cannoli form, sealing the edge with an egg wash made by beating the egg with 1 teaspoon of water. Freeze the wrapped forms for 10 minutes to firm up the dough, which helps maintain shape during baking. Bake in the preheated oven for 10 to 12 minutes until the shells are golden brown. Remove from oven and allow to cool completely before carefully sliding off the metal forms.
Prepare the Filling: In a mixing bowl, combine ¾ cup lemon curd with ½ cup marshmallow fluff until smooth. Gently fold in 1 cup of thawed frozen whipped topping and 1 teaspoon of fresh lemon zest if desired, to add freshness and aroma. Refrigerate the filling until ready to assemble to ensure it stays firm and easy to pipe.
Assemble the Cannolis: Using a piping bag or spoon, fill each cooled cannoli shell generously with the lemon meringue filling. Finish by dusting the filled cannolis with 1 teaspoon powdered sugar right before serving for an elegant touch and extra sweetness.

Notes

Freezing the dough-wrapped cannoli forms before baking prevents shrinking and helps keep the shape crisp.
Ensure cannoli shells are completely cooled before filling to avoid sogginess.
Use freshly grated lemon zest for the best bright citrus flavor in the filling.
These cannolis are best enjoyed the same day they are assembled for optimal texture.
For a dairy-free version, substitute the whipped topping with coconut whipped cream and ensure lemon curd is dairy-free.