Lemon Meringue Pie Cannoli
A delightful dessert that combines the tangy flavors of lemon meringue pie with the crispy elegance of cannoli shells, creating a stunning and easy-to-make treat.
Ingredients
Essentials
- 2 9-inch round pie dough circles Choose refrigerated pastry dough or make a beurre-rich pie crust.
- 1 large egg Use a room-temperature egg mixed with 1 teaspoon water for the egg wash.
- ¾ cup lemon curd Fresh or store-bought lemon curd can be used.
- ½ cup marshmallow fluff Gives the filling a sweet and fluffy texture.
- 1 cup frozen whipped topping Thawed for a light and pipeable filling.
- 1 teaspoon fresh lemon zest Optional, for added flavor.
Optional Add-ons
- 1 teaspoon powdered sugar For dusting the finished cannoli.
- Chopped nuts (pistachios or almonds) For added crunch and color contrast.
- 1 cup mini chocolate chips For texture and flavor, pressed into the ends after filling.
Instructions
Preparation and dough resting
- Remove pie dough rounds from the fridge and let sit at room temperature for about 10 minutes.
Preheat and set up
- Preheat oven to 425°F (220°C). Prepare a floured work surface and a 4½-inch round cutter.
Cut circles and prepare egg wash
- Dust the cutting board with flour and cut each dough circle into eight equal rounds.
- In a small bowl, whisk the egg with 1 teaspoon of water to make the egg wash.
Wrap and seal around forms
- Wrap each dough round around a metal cannoli form, sealing with the egg wash.
Chill briefly before baking
- Freeze the wrapped forms for 10 minutes to firm the dough.
Bake to deep golden
- Bake the shells for 10-12 minutes until golden brown.
Cool completely before filling
- Cool the baked shells completely on forms before removing.
Make the lemon-meringue filling
- Mix together lemon curd and marshmallow fluff until smooth, then fold in whipped topping and lemon zest.
Chill the filling
- Refrigerate the filling for about 20-30 minutes until it holds its shape for piping.
Pipe and finish
- Pipe the filling into the cooled cannoli shells and dust with powdered sugar.
Serve (and store)
- Serve within a few hours of filling to maintain texture. Store shells and filling separately if needed.
Notes
Avoid overhandling the dough to keep it flaky. Fill the shells with the lemon filling only when they are completely cool.