Zesty Lemon Meringue Pie Cannolis (Print version)

Crisp baked cannoli shells filled with a tangy lemon curd and marshmallow cream filling, finished with powdered sugar and lemon zest.

# Ingredients:

For the shells

01 - 2 refrigerated 9-inch (23 cm) pie dough rounds
02 - 1 large egg
03 - 1 teaspoon water
04 - All-purpose flour, for rolling
05 - Nonstick cooking spray, for the cannoli forms

For the lemon meringue filling

06 - 3/4 cup (240 g) thick lemon curd, chilled
07 - 1/2 cup (60 g) marshmallow creme
08 - 1 cup (240 ml) cold heavy cream
09 - 2 tablespoons powdered sugar, plus more for dusting
10 - 1 teaspoon finely grated lemon zest
11 - 1/2 teaspoon vanilla extract

For serving

12 - Extra lemon zest, for garnish
13 - Fresh mint leaves, optional
14 - Thin lemon slices, optional

# Instructions:

01 - Heat the oven to 425 F (218 C). Line a baking sheet with parchment paper and lightly coat 8 metal cannoli forms with nonstick spray.
02 - Let the pie dough rest at room temperature for 10 minutes. Roll it lightly on a floured surface and cut eight 4 1/2-inch circles, rerolling scraps only as needed.
03 - Whisk the egg with 1 teaspoon water. Wrap each dough circle around a cannoli form, overlap the edges slightly, and brush the seam with egg wash to seal.
04 - Freeze the wrapped forms for 10 minutes. Bake for 10-12 minutes, until golden and crisp. Cool completely before gently sliding the shells off the forms.
05 - Beat the cold heavy cream with powdered sugar and vanilla until soft peaks form. Do not beat it stiff, or the filling can turn grainy when folded.
06 - Stir the chilled lemon curd with marshmallow creme until smooth. Fold in the whipped cream and lemon zest until light and evenly combined. Chill for at least 20 minutes.
07 - Transfer the filling to a piping bag fitted with a large star tip. Pipe into both ends of each cooled shell so the filling meets in the center.
08 - Dust the cannolis with powdered sugar and finish with extra lemon zest, mint, and lemon slices if desired. Serve soon after filling.

# Good to know:

01 - Fill the shells close to serving time for the crispest texture.
02 - The filling can be made up to 2 days ahead and kept refrigerated.
03 - This recipe makes 8 cannolis.

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