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Lemon Meringue Pie Cannoli

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These Lemon Meringue Pie Cannoli blend the crisp, buttery shell of a classic cannoli with the bright, tangy filling of lemon meringue pie. The combination of flaky pastry, creamy lemon filling, and a touch of marshmallow fluff creates a refreshing and elegant handheld dessert.

Ingredients

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

1 egg

1 teaspoon water

3/4 cup lemon curd

1/2 cup marshmallow fluff

1 cup frozen whipped topping, thawed

1 teaspoon fresh lemon zest (optional)

1 teaspoon powdered sugar

Instructions

  1. Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. Unroll pie dough and cut into strips about 1½ inches wide.
  3. Lightly grease metal cannoli molds and wrap each strip around a mold, overlapping slightly and pressing to seal the edge.
  4. Whisk together egg and water to make an egg wash; brush over each dough-wrapped mold.
  5. Place seam side down on the prepared baking sheet and bake for 10–12 minutes, or until golden brown.
  6. Cool slightly, then carefully remove shells from molds and let cool completely.
  7. In a bowl, whisk together lemon curd and marshmallow fluff until smooth. Gently fold in whipped topping until light and fluffy.
  8. Transfer the filling to a piping bag fitted with a round tip and pipe into both ends of each cooled shell.
  9. Sprinkle filled cannoli with lemon zest and powdered sugar before serving.

Notes

Fill cannoli just before serving to keep shells crisp.

Use homemade or store-bought lemon curd.

Line shells with melted white chocolate to prevent sogginess.

Unfilled shells can be stored at room temperature for up to 3 days.

Add crushed graham crackers or meringue pieces for extra texture.

Nutrition

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