Zesty Lemon Meringue Pie Cannolis (Print Version)
# Ingredients:
01 -
2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended).
02 -
1 egg (for egg wash).
03 -
1 teaspoon water (for egg wash).
04 -
¾ cup lemon curd.
05 -
½ cup marshmallow fluff.
06 -
1 cup frozen whipped topping, thawed.
07 -
1 teaspoon fresh lemon zest (optional).
08 -
1 teaspoon powdered sugar.
# Instructions:
01 -
Preheat your oven to 425°F (218°C) and allow the pie dough to rest for about 10 minutes.
02 -
Coat 8 metal cannoli forms with non-stick spray.
03 -
Roll out the pie crust on a floured surface and cut out eight 4 ½-inch circles.
04 -
In a small bowl, whisk together the egg and water to make the egg wash. Wrap each dough circle around a cannoli form and seal the edges with the egg wash.
05 -
Place the wrapped forms in the freezer for 10 minutes, then bake on a parchment-lined baking sheet for 10-12 minutes or until golden brown. Let them cool completely before removing the shells.
06 -
In a mixing bowl, combine the lemon curd with the marshmallow fluff, then fold in the whipped topping and lemon zest.
07 -
Chill the filling in the fridge until ready to use.
08 -
Fill the cooled cannoli shells with the chilled lemon mixture.
09 -
Dust with powdered sugar before serving.
10 -
Serve with lemon slices and mint for a decorative touch, and pair with lemonade if desired.