Description
Lemon Meringue Pie Cannolis are a fusion of classic Italian pastry and a beloved American dessert. The tangy lemon curd combined with the sweet marshmallow fluff and a crispy pie crust creates a perfect harmony of flavors and textures. These cannolis are not just a treat for the taste buds but also a delightful surprise for anyone who enjoys the traditional lemon meringue pie.
Ingredients
Scale
- 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, for enhanced flavor)
- 1 teaspoon powdered sugar (for dusting)
Optional Substitutions:
- For a dairy-free version, use coconut whipped topping.
- Gluten-free pie dough can be used to cater to gluten-sensitive diets.
Instructions
- Prep the Dough: Allow the pie dough to thaw for 10 minutes at room temperature for easier handling.
- Preheat and Prepare: Preheat your oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.
- Cut the Dough: On a floured surface, cut out circles from the pie crust using a 4 ½-inch cookie cutter.
- Form the Cannolis: Wrap each dough circle around a cannoli form, sealing the edges with egg wash.
- Chill and Bake: Chill wrapped forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden brown.
- Cool and Remove: Allow cannolis to cool before gently sliding them off the forms.
- Prepare the Filling: Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.
- Fill the Cannolis: Refrigerate filling, then pipe into cannoli shells just before serving.
- Final Touch: Dust with powdered sugar for a sweet finish.
Notes
- Ensure the pie dough is well-chilled before cutting and forming to prevent sticking.
- Use a piping bag to fill the cannolis neatly and evenly.
- If you don’t have cannoli forms, aluminum foil can be shaped into tubes as a substitute.
