Description

Zesty Lemon Meringue Pie Cannolis are a delightful twist on classic cannoli, featuring crisp pie crust shells filled with a luscious lemon curd and marshmallow fluff mixture folded together with whipped topping. Finished with a sprinkle of powdered sugar and optional lemon zest, this dessert offers a refreshing citrus flavor with a light, creamy texture perfect for any occasion.

Ingredients

Scale

For the Pie Crust Shells

2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)
1 egg (for egg wash)
1 teaspoon water (for egg wash)
Non-stick cooking spray

For the Filling

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)

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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.
Create the Shells: Cut four 4½-inch circles from each pie crust circle. Wrap each circle securely around a cannoli form, sealing the edge with an egg wash made from one beaten egg mixed with one teaspoon of water. Freeze the wrapped forms for 10 minutes to help the dough hold its shape. Then bake in the preheated oven for 10-12 minutes or until the shells turn golden brown. Allow them to cool completely before carefully removing the metal forms.
Prepare the Filling: In a mixing bowl, combine the lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and fresh lemon zest if using. Refrigerate the filling until ready to assemble to ensure it maintains a creamy texture.
Assemble the Cannolis: Pipe the chilled filling into each cooled cannoli shell using a piping bag or a spoon. Finish by dusting the filled cannolis with powdered sugar just before serving for an elegant touch.

Notes

Freezing the dough-wrapped forms before baking helps maintain their shape and prevents shrinking.
If you don’t have metal cannoli forms, you can create makeshift ones using aluminum foil, but metal forms yield the best shape and even baking.
Use fresh lemon zest for the best flavor; dried zest can alter the taste profile.
Ensure the filling is well chilled before piping to maintain firmness inside the shells.
These cannolis are best served the same day to keep the shells crisp.