Lemon Meringue Pie Cannolis Recipe
Discover the delightful fusion of two classic desserts with our Lemon Meringue Pie Cannolis recipe. Perfect for any occasion, these cannolis feature a crispy pie crust shell filled with a creamy, tart, and sweet lemon meringue mixture. Impress your guests with this unique and elegant dessert.
Equipment
- Cannoli forms
- Baking sheet
- Parchment paper
- Mixing bowls
- Piping bag with a wide tip
Ingredients
Pie Crust Cannoli Shells:
- 2 9-inch round pie dough circles
Lemon Meringue Filling:
- ¾ cup lemon curd
- ½ cup marshmallow fluff
- 1 cup whipped topping thawed
Garnish (optional):
- Powdered sugar for dusting
- Lemon zest
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Shells: Roll out pie dough and cut into 4-inch circles. Wrap each circle around a cannoli form, sealing edges with water. Place on baking sheet and bake for 10-12 minutes until golden. Let cool.
- Make the Filling: In a bowl, mix lemon curd and marshmallow fluff. Gently fold in whipped topping. Chill for 30 minutes.
- Assemble Cannolis: Fill a piping bag with lemon meringue filling. Pipe into cooled shells. Garnish with powdered sugar and lemon zest if desired.
- Serve immediately for best taste and texture.
Notes
- Make Ahead: Pie crust shells and lemon meringue filling can be prepared 1 day in advance. Store shells at room temperature in an airtight container and keep the filling refrigerated.
- Storage: If you have leftovers, store the shells and filling separately to maintain crispness. Shells can be kept at room temperature, and the filling should be refrigerated.
- Customizations: Feel free to experiment with different fillings or crusts to suit your taste. Gluten-free and vegan options can be made with appropriate substitutes.